Salmon on a Cedar Plank
The wood and smoke, from this method, impart wonderful subtle and natural flavours to the fish.
Servings 4 people
Calories 488kcal
Ingredients
Salmon and Topping
- 1 salmon filet about 2 lbs.
- 1 cedar plank
- 1 tbsp barbecue rub Make your own (see below) or use your favourite store-bought rub.
- 2 green onions chopped
- 1 tbsp lime juice about ½ a lime
- 2 tbsp olive oil
- 1 tbsp soy sauce
- 1 tsp Sea salt for spreading on the plank
Homemade Barbecue Rub
- ½ tsp mustard seeds ground
- 1 tsp chili powder
- ¼ tsp cayenne powder
- 3 tbsp brown sugar
- ½ tsp sea salt
- ½ tsp fresh ground pepper
Instructions
- Soak the cedar plank in cold water for at least 2 hours.
- Mix the barbecue rub ingredients together in a bowl.
- Cut the salmon filets into (4) individual portions.
- Wash and dry the salmon, then coat with the barbecue rub.
- Prepare the topping and spread over the salmon. Allow to marinate for about an hour in the refrigerator.
- Remove the salmon from the refrigerator while you heat up the barbecue to about 500° F.
- Sprinkle the cedar plank generously with sea salt, then place on the barbecue grill. Close the lid and allow the plank to heat up. When it starts to crackle, it's ready. Carefully, place the salmon on the plank, skin side down. Pour the remaining marinade over the salmon.
- Close the lid and cook the salmon for about 12 minutes for a thinner filet, 15 minutes for medium thickness and about 18 minutes for a thicker piece. Do not turn or move the salmon on the plank.
- Have a spritz bottle of water on standby in case you need to douse any flames that break out on the plank. The key to getting the right amount of smoke is to have the plank char and smoulder.
- Keep an eye on the barbecue as the salmon cooks. You want to make sure the planks don’t break out in flames but still smoulder to create smoke. Move the plank away from the direct flame if necessary. Have a spritz bottle of water on standby in case you need to douse any flames that break out on the plank.
- When done, turn off the heat, then use a spatula to remove the filets from the plank and serve immediately.
Notes
The key to moist, tender and flakey salmon is not to over-cook it. You want to catch it just as the flesh becomes flakey and looses its pearly appearance. Use only untreated wood that is usually available in grocery stores or from home and kitchen suppliers.
Refrigerate any leftover salmon then use it for lunch the next day.