Grilled cedar plank salmon sprinkled with a flavorful homemade herb spice mix. Cooking directly on the wood infuses a delicious smokey flavor into this tender flaky fish.
what you need
1 side of salmon (skin on or off) or 150gr portions
1/4 cup Smokey Joe's Lemon & Herb Rub or
Smokey Joe's Cuban Rub
what to do
1. soak the plank
Submerge the cedar plank under water for at least an hour before charring on the grill. A heavy wine bottle or similar will help to keep the wood from floating to the top. The water that’s absorbed helps the plank smolder and not catch fire.
2. char the plank
3. planking the salmon
Season the fillet first, then place it salmon skin side down on the charred side of the wood plank. Grill on medium-high heat with the lid closed until the salmon is just opaque in the center and begins to brown slightly around the edges, about 15 minutes per pound of fish. This salmon does not need to be flipped!
4. check for doneness
Place an probe thermometer in the thickest part of the fish. Salmon will reach an internal temperature of about 140ºF (60ºC) for medium doneness. Be careful as the grill can be much hotter than your oven, so keep checking every few minutes, so the fish does not dry out. You can also use a fork to separate the center of the flesh to see if it can easily flake apart.
Slice up lemons and place them down the center to add some additional flavour & aroma to the salmon. This also prevents the surface of the salmon from getting too dry. Add fresh sprigs of thyme on top as it grills to add even more aromatic herbaceous notes.