Salmon Barbequed on a Cedar Plank - Planked Salmon

• cedar plank(s) large enough to hold salmon without crowding (these must be untreated cedar planks with no preservatives or chemicals)
• 4 salmon steaks or individual filets (preferably wild caught)
• 4 tbsp (60 ml) fresh lemon juice, divided use (2 for the marinade and 2 for the sauce)
• 2 tsp (10 ml) pure maple syrup
• 2 tbsp (30 ml) grapeseed oil (or other clean tasting and light-flavoured oil)
• 1-1/2 tsp (7 ml) chipotle powder (chipotle barbeque sauce may be substituted for this)
• 1 tsp (5 ml) crushed dried rosemary
• 2 scallions, thinly sliced for garnish
• Kosher salt
• Spray-bottle of water for controlling flare-ups

1. Soak the cedar plank(s)under water for a few hours (or overnight).
2. Mix the oil, 2 tbsp (30 ml) lemon juice, maple syrup, 1/2 tsp (2 ml) chipotle powder and 1 tsp (5 ml) rosemary in a small bowl.
3. Rub the mixture over the salmon and let rest at room temperature for 20 minutes.
4. Mix the remaining 2 tbsp (30 ml) lemon juice with the remaining tsp of chipotle powder and put aside.
5. Preheat barbeque to medium-high.
6. Place cedar plank on barbeque and sprinkle lightly with kosher salt.
7. Close lid and heat plank for a couple minutes.
8. Place salmon on plank (in the case of filets, place skin side down).
9. Close lid.
10. Turn heat down to low.
11. Barbeque for about 15 minutes or until flesh is no longer translucent and can be easily broken with a fork.
12. Place salmon on serving platter and sprinkle with scallions.
13. Serve with lemon juice/chipotle sauce as an optional garnish.
14. Place plank in water to cool before discarding.

cedar, salmon, lemon juice, maple syrup, grapeseed oil, chipotle powder, rosemary, scallions, kosher salt, water

Taken from online-cookbook.com/goto/cook/rpage/0019C4 (may not work)