Cedar plank grilling is an easy way to infuse salmon with the flavour of a smoker on the grill.
Rinse the plank with water, fill a sink or other large container with water. Submerge the plank in the water, placing a weight on top of it. Soak the plank for 1 to 4 hours. You can add flavour to the plank by stirring in 1/2 cup apple cider vinegar, white wine vinegar, juice, or flavoured liqueur.2. Place Rinsed Salmon on Plank
Place rinsed salmon on plank skin down. Spread your mustard over the pink flesh. Sprinkle paprika or cayenne pepper on fillet to your taste preference. Let rest until cooking time.3. Prepare BBQ
Set BBQ to a high heat. Lay the plank directly on the grill to cook the fish. The plank should be approximately 8 inches from the heat. As the damp wood starts to burn it will smoke the fish. When your grill is ready place planked fish on grill and cover. Vent the BBQ medium, you want to retain as much smoke around the fish, but not suffocate your heat source. Cooking takes about 10 to 20 minutes depending on the thickness of your fillet. The fillet should feel medium.4. Let the Salmon Rest
Use a heavy duty spatula and strong tongs to remove the plank, place it on a fire proof surface. Let the meat rest 5 minutes before serving.
Wild Salmon Filets, Skin On - 2-5 lbs
Lemon Mustard - 1/ cup
Paprika - 1/4 tsp
Cayenne Pepper - 1/4 tsp
Purée shallot, oil, lemon juice, mustard, and honey in a blender until smooth; season with salt and a generous amount of pepper.
Shallot, small - 1
Olive Oil - 3/4 cup
Lemon Juice - 1/4 cup
Dijon Mustard - 2 tsp
Honey - 1 tsp
Salt - to taste
Black Pepper - to taste