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Cedar-Plank Grilled Salmon

Source of Recipe


John Howie, executive shef, Palisade Restaurant






List of Ingredients



• 1 cedar BBQ grilling plank
  
• Two 6-ounce pieces of fresh salmon fillet, about 2 inches thick, skin removed
  
• 1 Tbsp dry rub seasoning (recipe follows)
  
• 1 lemon, cut into 4 wedges
  






Instructions



1. Place the fillets on wax paper. Sprinkle both sides of the fish evenly with the dry rub (1-1/2 teaspoons per serving). Press the seasoning into the flesh. Refrigerate the salmon, uncovered, for at least 2 hours and up to 12 hours.
   
   
2. Place the salmon pieces in the center of the cedar BBQ grilling plank. Squeeze a lemon wedge over the salmon. Place the plank on a grill. If using a charcoal grill, wait until the coals are covered with gray ash. If using a gas grill, preheat on high, then turn down to medium before placing the planks on the grill. Cover with a lid.
   
   
3. There will be some crackling and heavy smoke. Keep a water bottle handy in case the planks begin to flame. If they do, sprinkle 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� F. Garnish with lemon wedges, and serve.
   
   Serves 2
   
   ........
   
   DRY RUB SEASONING
   
   � 2 tsp lemon pepper
   � 1 tsp granulated garlic
   � 1 tsp dried tarragon
   � 1 tsp dried basil
   � 1 Tbsp paprika
   � 1 Tbsp kosher salt
   � 2 tsp light brown sugar
   
   Place ingredients in a food processor or spice grinder and process until well blended. Transfer to a small bowl or cup, wrap tightly, and store at room temperature until ready to use.
   
   Makes 1/4 cup.