Salmon on a Plank

Indians of the Pacific Northwest

Serves 6-8

1 plank, roughly 2x6x18 inches, untreated [Note below]

3-4 pounds salmon fillet, skin on

Soak the plank in water for a minimum 1 hour; longer is fine.

Keep salmon refrigerated until ready to cook.

Remove plank from water when ready to begin cooking. Rub both sides of plank with olive oil. Be careful of splinters…

Sprinkle plank with your favorite seafood seasoning or rub.

[We’ve got a great spice rub recipe under Recipes Miscellaneous]

Heat grill to medium (350⁰F). Lay the plank on the grate and continue heating until plank begins to smolder/smoke. While heating, sprinkle or rub your seasonings over the salmon fillet.

Place salmon on plank, skin side down, close grill cover and allow to cook for 15 – 18 minutes, or until salmon begins to flake when a fork or knife is inserted.

You may transfer the cooked fillet to a large platter, using two large spatulas. Or, try putting the smoking plank on a cookie sheet [covered with aluminum foil], put on the table where all can reach and serve.

Extinguish plank thoroughly and reuse several times.

Note:

While Cedar works great, it may be a bit overpowering. Alder is another favorite [suggested by Gary Day, a fisherman from CA], yields a milder taste, and is available in plank form at www.justsmokedsalmon.com Make sure your plank is untreated or it’s highly poisonous.

Virtually any fish fillet can be used…