BBQ Sockeye Salmon

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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