....on the grill
My brother-in-law, Joe, thinks his cedar plank cooked salmon is the best. Well, I challenge him to try this recipe. You should try it also, and let me know what you think. I personally think it is a pretty darn good recipe.
Salmon Grilled on Cedar Plank
Dry rub seasoning:
2 teaspoons fresh ground pepper
1 teaspoon dried, grated lemon peel
1 teaspoon granulated garlic
1 teaspoon dried tarragon
1 teaspoon dried basil
1 tablespoon paprika
1 tablespoon sea salt
2 teaspoons light brown sugar
Place dry rub ingredients in a food processor or spice grinder and process until well blended. Transfer to a small container, seal tightly and store at room temperature until ready to use.
1 cedar barbecue grilling plank
1 -12 ounce salmon fillet, fresh or thawed, about 2 inches thick, skin removed
1 tablespoon dry rub seasoning
1 lemon, quartered
Soak the cedar plank for at least 5 hours.
Place the fillet on wax paper. Sprinkle both sides of the fish evenly with the dry rub. Press the seasoning into the flesh. Refrigerate the salmon, uncovered, for at least 2 hours and up to 12 hours.
Place the salmon in the center of the cedar plank. Squeeze half of the lemon over the salmon. If using a gas grill, preheat on high then turn down to medium before placing the plank on the grill. If using a charcoal grill, wait until coals are covered with gray ash. Place the plank on a grill. Cover with a lid. There will be some crackling and heavy smoke. Keep a water bottle handy in case the plank begin to flame. If they do, spray plank edges lightly and cover again. Salmon should take 8 to 10 minutes to cook, depending on the thickness of the salmon and the heat of the grill. Remove when the salmon reaches an internal temperature of 120 to 125 degrees F.
Place remaining lemon on fillet and serve.