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Cedar-Plank Grilled Salmon

Source of Recipe


John Howie, executive shef, Palisade Restaurant






List of Ingredients



• 1 cedar BBQ grilling plank
  
• Two 6-ounce pieces of fresh salmon fillet, about 2 inches thick, skin removed
  
• 1 Tbsp dry rub seasoning (recipe follows)
  
• 1 lemon, cut into 4 wedges
  






Instructions



1. Place the fillets on wax paper. Sprinkle both sides of the fish evenly with the dry rub (1-1/2 teaspoons per serving). Press the seasoning into the flesh. Refrigerate the salmon, uncovered, for at least 2 hours and up to 12 hours.
   
   
2. Place the salmon pieces in the center of the cedar BBQ grilling plank. Squeeze a lemon wedge over the salmon. Place the plank on a grill. If using a charcoal grill, wait until the coals are covered with gray ash. If using a gas grill, preheat on high, then turn down to medium before placing the planks on the grill. Cover with a lid.
   
   
3. There will be some crackling and heavy smoke. Keep a water bottle handy in case the planks begin to flame. If they do, sprinkle 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 120º to 125º F. Garnish with lemon wedges, and serve.
   
   Serves 2
   
   ........
   
   DRY RUB SEASONING
   
   • 2 tsp lemon pepper
   • 1 tsp granulated garlic
   • 1 tsp dried tarragon
   • 1 tsp dried basil
   • 1 Tbsp paprika
   • 1 Tbsp kosher salt
   • 2 tsp light brown sugar
   
   Place 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.
   
   Makes 1/4 cup.