Cedar Plank Grilled Salmon
Dry rub seasoning
Makes ¼ cup
2 teaspoons freshly grated pepper
1 teaspoon dried, grated lemon peel
1 teaspoon granulated garlic
1 teaspoon dried tarragon
1 teaspoon dried basil
1 tablespoon paprika
1 Tablespoon Sea salt crystals
2 teaspoons light brown sugar
Place dry rub ingredients in a
food processor or spice grinder and process until well blended. Transfer to a
small bowl or cup, wrap tightly and store at room temperature until ready to
use.
1 cedar BBQ grilling plank
2 six-ounce pieces of Salmon fillet, fresh or thawed, about 2 inches thick, skin
removed
1 tablespoon dry rub seasoning
1 lemon, cut into 4 wedges
1. Soak the cedar plank for at
least 5 hours.
2. Place the fillets on wax paper. Sprinkle both sides of the fish evenly with
the dry rub (1 ½ teaspoon per serving). Press the seasoning into the flesh.
3. Refrigerate the Salmon, uncovered, for at least 2 hours and up to 12 hours.
4. Place the Salmon pieces in the center of the cedar plank. Squeeze a lemon
wedge over the Salmon. Place the plank on a grill. If using a gas grill, preheat
on high then turn down to medium before placing the planks on the grill. If
using a charcoal grill, wait until coals are covered with gray ash. Cover with a
lid.
5. There will be some crackling and heavy smoke. Keep a water bottle handy in
case the planks begin to flame. If they do, spray lightly and cover again.
Salmon should take 8 to 10 minutes to cook, depending on the thickness of the
Salmon and the heat of the grill. Remove when the Salmon reaches an internal
temperature of 120F to 125F. Garnish with lemon wedges and serve.
Serves: 2
Sara Groves
