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)
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 sautéed 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. Malcom Reed Connect on Facebook Follow me on Twitter Subscribe to my YouTube Channel Find me on Google+ Follow me on Instagram