Prep 2 hrs
Cook 20 mins
This recipe is my take on a recipe I found on the Safeway website. It was my first time cooking salmon on a plank, and was a total success!
- 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)
- 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.
- Preheat barbecue grill for indirect heat. I used a gas grill, but you can certainly use charcoal if you wish.
- Combine all remaining ingredients except salmon, stirring well.
- Remove plank from water and pat dry, using paper towels.
- Place salmon skin side down on plank and spoon the sauce over the top, reserving about half of the sauce to use for bastinng.
- 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.
- 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.