Health Advice



Choosing Seafood

Charlyn Fargo on

1 teaspoon garlic powder

1 teaspoon onion powder

3/4 teaspoon smoked paprika

1/2 teaspoon each: dried oregano and dried thyme

1 teaspoon dried basil

1/4 teaspoon each: pepper, cayenne pepper


1/8 teaspoon cinnamon

Place cedar plank in a sheet pan with water, and soak for an hour. If the board floats, place a heavy object on top. In a small bowl, combine all the spices (brown sugar through cinnamon). Evenly coat the surface of the salmon with about half the spice mix. Reserve additional spice for later use or as extra spice after cooking the salmon. Heat the grill to medium-high heat (400-450 degrees). Remove the soaked plank, and lightly dry. Place plank on grill grate, and close the lid. When the plank begins to smoke and lightly char, remove it from the grill for 7-10 minutes. Put the seasoned salmon, skin side down, on the plank (charred side up). Place plank with salmon on the grill, and cook the salmon about 15 minutes, or until fish begins to flake. Serve with lemon wedges.

Per serving: 179 calories; 23 grams protein; 5 grams carbohydrates; 7 grams fat (1 gram saturated); 62 milligrams cholesterol; 1 gram fiber; 1 gram sugar, 171 milligrams sodium.


Charlyn Fargo is a registered dietitian with SIU Med School in Springfield, Ill. For comments or questions, contact her at or follow her on Twitter @Nutrition Rd. To find out more about Charlyn Fargo and read features by other Creators Syndicate writers and cartoonists, visit the Creators Syndicate website at




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