I always enjoy cooking when it's both easy and great tasting. This method of cooking salmon over fire dates back to the earliest northwestern Americans. You'll enjoy the blend of smoke and spice flavor in moist and delicious salmon.
INGREDIENTS:
- 1 cedar grilling plank 22"
- 1 whole salmon filet
- Charcoal BBQ with cover
- Oak or mesquite wood chips soaked in water
- 2 Lemons
- Fresh Rosemary
- Olive oil
Dry Rub Spices (about 1/4 cup to coat it well):
- fresh pepper
- grated lemon peel
- garlic
- salt
- brown sugar
DIRECTIONS
- Soak the plank in water overnight.
- Build charcoal banks on the edges of the grill.
- Place the salmon on the plank skin side down.
- Drizzle olive oil on the filet, and coat the entire surface.
- Dust the fish with dry rub spices.
- Cut across the salmon about every 3 inches just deep enough to tuck a sprig of rosemary in along with thin wedges of lemon.
- Place the planked salmon in the grill and position it so that it is not directly over the coals.
- Add a few soaked wood chips onto the charcoal to build smoke, and cover the grill.
- The salmon should only take about 10 minutes to cook reaching an internal temp of 125f, and that's it, you're done. I like to place the whole plank on a metal trivet at the serving table and have guests use a servall to break apart the moist and delicate meat.
- Position a bowl of lemon wedges next to the salmon. If you're not quite ready and the fish is done, wrap the planked fish in foil and keep it warm 200f in the oven and then serve.
