When cooking salmon I’ve found it best to buy fresh filets when possible. Frozen salmon just tends to be too fishy for my taste. This week I caught fresh salmon on sale at Kroger for 4.99 per lb, so I bought one whole filet weighing about 2 lbs.

For this recipe I cut the filet into smaller portions of 6-8oz each. This helps it cook faster, and plus it’s already portioned for serving. *Be sure to check each filet for small bones. You can use a pair of needle nose pliers to easily remove them.

Here’s what I used for the recipe:

  • 6 Salmon filets (6 oz each)
  • 2 TBS of The BBQ Rub
  • 4 TBS Butter (melted)
  • 2 tea fresh dill (chopped fine)
  • 1 lemon juiced, plus 4-6 slices for garnish
  • 2 TBS capers (garnish)

Melt the butter in a small bowl and add the lemon juice & dill. Brush the outside of the filets with the butter mixture reserving the rest for basting later in the cook. I left the skin on these filets to help keep the fish together plus it will keep it from sticking to the board. Don’t bother seasoning the skin side. Sprinkle each filet with The BBQ Rub. and place in a shallow dish. Refrigerate it for about 2 hours so the spices have time to work on the filets. Meanwhile soak the cedar plank in water to keep it from burning during the cooking process.

To cook the salmon I set up my Weber Kettle for 2 zone grilling. The hot coals are all on one side of the grill and the plank on the other. I opened the bottom vents 75% and the top vent 100% but make sure to have the top vent over the cool side of the grill for proper flow. For the charcoal I used a chimney of Rancher Lump.

When the grill is ready, place the plank on the cool side for 15-20 minutes to heat. Once it’s warm, arrange the salmon filets on the board and top with a lemon slices and sprigs of dill. Cover the grill and let it cook for 10 minutes; at this point, baste with the remaining butter mixture. It takes about 20-30 minutes total grill time for the salmon to fully cook.

The easiest way to tell if it’s done is to use a fork and see if the meat will flake. When it’s done remove the entire board from the grill. It’s best to have a cutting board or sheet pan nearby for support because it’s hot.

The cedar plank can be used several times. Just scrape off any residue and wash it like normal. If it’s charred too bad it’s time toss it and get a new one. For me, since I don’t cook on cedar planks too often, I usually just end up throwing the planks away.

I served my salmon with sauteed spinach and garnished with capers, lemons, and red onion. It makes a delicious meal that is actually pretty good for you, so that’s always a plus.

About the Author

I am Malcom Reed and my brother, Waylon, and I are the Killer Hogs competition bbq team. Here at HowtoBBQright.com, I want to give you my secrets, methods and techniques you need to produce competition-quality BBQ. I want to give enough detail for BBQ novices, but still offer information that is useful for the professional BBQ cooks. I only focus on REAL bbq. And I take it seriously.

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