Prep 20 mins
Cook 30 mins
This was done for us by a friend, and it is moist and awesome. We did this for friends in Australia, but it was hard to find the cedar plank for starters, and the fish was very expensive, as it seems most is all exported.
- 1 (5 lb) whole salmon, with skin head removed and tail removed, open stomach to spine, but left intact
- 2 tablespoons butter
- 1⁄2 cup chopped chives or 1⁄2 cup chopped green onion
- lemon pepper
- 1 lemon
- Presoak, totally submerged plank for at least 1 hour. (We are lucky enough to be beside a lake, otherwise you may have to use bathtub or container large enough to submerge the plank. Plank can be Cedar, Alder, Apple, Cherry, Hickory, Maple, Oak. Can also be soaked in beer or wine, it is the cook's choice. Plank must be short enough to accommodate the barbecue, yet big enough to accommodate the fish.
- Preheat barbecue to 350°F.
- Place plank in barbecue and allow it to preheat until it starts smoking.
- Baste salmon with butter and salt and pepper.
- Add chives or freen onions.
- Place on plank with skin side down.
- Barbecue with lid closed for 15 to 25 minutes until fish is opaque,.
- Garnish with fresh lemons sliced thinly.
- Serve and enjoy!
We made this for my Aunt and Uncle and used just a large (2 1/2 lb.) filet of wild salmon, rather than a whole fish. We used cedar and Jim drilled a hole in it, strung a string and we soaked it in the Chippewa (very clean water) for half an afternoon, then poured apple cider over it. Did the recipe as written after that, Aunt and Uncle were very impressed and this recipe will be made again. I loved that this is a Native American recipe as the river we soaked the plank in was a highway for NAs in the past...Ojibwe tribe (they probably ate walleye, rather than salmon). thanks Cat-Atude. PS, it was cool to watch eagles fly over the river as we grilled the fish.