BBQ Sockeye Salmon
- Ready In:
- 1hr 15mins
- Ingredients:
- 2
- Serves:
-
4
ingredients
- 1 kg fresh wild sockeye salmon (fillets or steaks)
- sea salt
directions
- Acquire a "cedar plank"; these are available at our local grocery stores, though I admit I like the thick ones, about 3/4" thickness. Soak in water at least one hour.
- Dust "smooth" surface of plank with sea salt.
- Lay fillet on the plank, and salt, generously, with sea salt.
- Light up the BBQ, leaving one side hot and the other side at minimum setting.
- Lay the planked salmon over the cool side of the grill, add 3-4 cups of either mesquite or alder wood chips onto the hot side, close BBQ hood.
- When flames start to happen with the chips, douse these quickly with water (just once!) and allow the fish to cook about 25 minutes.
- Extinguish the "cool burner at this point, and reduce the hot side to 33% output.
- Allow fish to cook to the "dore" colouring (reddish orange), about another 25-35 minutes, all with the hood closed.
- I know this sounds "overcooked" but I encourage you to try it! We serve this with raw garden veggies (tomato, cucumber, radish, carrot spears, fresh green pepper, etc) with a creamy herbed dip -- very "light" eating, perfect for the hot and humid summer weather.
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RECIPE SUBMITTED BY
<p>Contractor/Regional Manager <br />Favourite Cookbook Our Heritage Mennonite cookbook purchased in 1980, with family style recipes from the Canadian Prairies. <br /><br />Love cooking, fishing, golf and gardening, but my best day will always be when all the kids are home, and I get to feed them...</p>
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