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Prep Time: 120 Minutes Cook Time: 20 Minutes |
Ready In: 140 Minutes Servings: 4 |
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It was my first time cooking salmon on a plank, and was a total success. Ingredients:
1 cedar plank, for grilling |
1 lb salmon fillet, boned but with skin left on |
1 tablespoon lemon juice |
2 teaspoons olive oil (i used extra-virgin) |
1/2 teaspoon garlic salt |
1/2 teaspoon lemon pepper |
1/4 teaspoon onion powder |
1/8 teaspoon hot sauce (i used cholula) |
Directions:
1. Place a food-grade cedar plank in a pan large enough to hold the plank laying flat. Cover totally with water. If necessary, put a weight on top of plank to ensure it stays submerged. Let plank soak for at least 2 hours.
2. Preheat barbecue grill for indirect heat. I used a gas grill, but you can certainly use charcoal if you wish.
3. Combine all remaining ingredients except salmon, stirring well.
4. Remove plank from water and pat dry, using paper towels.
5. Place salmon skin side down on plank and spoon the sauce over the top, reserving about half of the sauce to use for bastinng.
6. Place plank on grill and cook salmon without turning for 20 - 25 minutes, depending on thickness of fish. Baste frequently with remaining sauce. Salmon is cooked when it flakes easily.
7. Cut salmon into serving sized pieces withouth cutting all the way through the skin. Slide a spatula in between the meat and skin of the salmon, and lift the meat off. The skin should remain stuck to the plank.
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