Cedar Plank Grilled Salmon
- cedar plank, untreated and preferably made specifically for cooking purposes
- spray–bottle filled with water
- 4 salmon individual filets or steaks, preferably wild-caught as opposed to farmed
- lemon juice, fresh, 1 tablespoon
- maple syrup, 2 teaspoons
- grapeseed oil (or other light-flavoured oil), 2 tablespoons
- chipotle pepper, ½ teaspoon crushed dried chipotle pepper (a small amount of a chiptole-flavoured barbeque sauce can be substituted)
- rosemary, dried, ½ teaspoon crushed
- kosher salt
- scallions, 2 thinly sliced for garnish
- lemon juice, fresh, 2 tablespoons
- chipotle pepper, ½ teaspoon crushed dried chipotle pepper (a small amount of a chiptole-flavored barbeque sauce can be substituted)
- Soak plank completely immersed in water for several hours, or overnight.
- Mix the lemon juice, maple syrup, chipotle and rosemary and oil in a small bowl.
- Cover the salmon with the mixture and let it rest for 20 minutes at room temperature.
- Thinly slice the scallions.
- As per the serving suggestion outlined in the “ingredients” mix the 2 tablespoons of lemon juice and the chiptole in a small bowl.
- Meanwhile prepare your barbeque at medium-high heat.
- Place the plank on the centre of the barbeque and sprinkle the plank lightly with kosher salt.
- Close the barbeque lid for a couple of minutes so top of plank dries slightly.
- Place the salmon in the centre of the plank, leaving at least one-inch between the fish and the edge of the plank.
- Reduce heat to low.
- Close barbeque lid and cook for approximately 15 minutes or until desired doneness.
- Use spray bottle to quench any fire on the edge of the plank.
- When cooked, put on serving platter and garnish with scallions.
- Serve with the lemon juice / chipotle mixture as an optional garnish.