Prep 20 mins
Cook 30 mins
Once the boards are cut to size, this is a very simple way to cook salmon. As long as you don't overcook the salmon, it comes out moist and flavorful. Grilling time depends on how hot your coals are and how thick the board.
- 1 salmon fillet (de-boned, skinned, and cleaned)
- brown sugar
- 2 tablespoons butter, cut into small bits
- 1 cedar plank (untreated, cut to fit the grill)
- Cut a cedar plank to fit your barbeque grill.
- You won't be saving this, so no need to be fancy.
- (We usually get a 1"-thick, 12" wide board and cut it into appropriately sized pieces.) Completely submerse the cedar plank in water for 15 minutes.
- Put the salmon"skin-side" down on the wet plank.
- (Remember that anything hanging off the side of the board will burn, so try to maneuver the salmon all onto the board.) Salt and pepper to taste.
- If you have a favorite herb or spice, you might want to add a sprinkle now.
- Pat a thickish coating of brown sugar evenly over the top of the salmon.
- We like our salmon well-glazed, so we pat about a 1/4" layer onto the fish.
- Dot with little chunks of the butter, use more or less to your taste.
- Grill (on a rack) above medium hot coals until the fish is firm in the center.
- To serve, just pop the plank onto a platter and cut pieces off the salmon at the table.
Delicious. Make sure to cut down the cook time if working on a propane grill.
Made it for supper club... two planks, one with thyme, and the other with Dill. Best salmon I've ever made. Thyme seems to have been the favorite. Thank you for a great recipe.
First time with the cedar plank. Delicious! DH did the brown sugar, and I did maple syrup and a dash of dill.