Slammin Salmon
- 2 whole Food-safe Cedar Planks (about 3/8" Thick)
- 1 cup Asian Barbecue Glaze (see My Recipe Box)
- 1 whole Salmon Fillet (about 3 Pounds)
- Kosher Salt
- Pepper
- Canola Oil
- Soak the cedar planks in warm water for about two hours.
- Make sure they stay submerged.
- About 30 minutes before you are ready to start cooking, start your grill and prepare for direct cooking over a medium-hot fire (375-400 degrees ).
- Cut the salmon fillet in half width-wise.
- Season both sides of each half lightly with salt and pepper and brush with a light coat of oil.
- Place each half of the fillet on a cedar plank with the skin-side down.
- Note: if the fillet has a thin tapered belly edge, fold it under.
- Put the planks directly over the coals/flame and close the lid.
- Cook until you start to see a milky white edge form near the thick end of the fillets (about 20 minutes at 375 degrees ).
- Brush the top of each fillet with a liberal coating of the glaze.
- Continue cooking for another five minutes.
- Brush the top of each fillet with another liberal coating of the glaze.
- Continue cooking for another five minutes.
- Remove the planks to a sheet pan.
- Portion the fillets and drizzle each with a little of the glaze.
- Serve and enjoy!
cedar, asian barbecue glaze, salmon fillet, kosher salt, pepper, canola oil
Taken from tastykitchen.com/recipes/main-courses/slammine28099-salmon/ (may not work)