Notes from the Test Kitchen:
I've never cooked on a cedar plank before so this recipe caught my eye. Charring the cedar, and then cooking the salmon on the charred side, gave the salmon so much flavor. And the seasonings added, elevated the flavors even more. This is a wonderful recipe!
cedar grilling plank
filet of fresh salmon or steelhead - preferably with skin
Soak cedar plank in water for at least 30 mins before placing on the BBQ.
wet the non-skin side of filet with the lemon juice
season non-skin side of filet with Montreal Steak seasoning, garlic powder and dill weed - Even coverage is more important than using the full amount of identified seasonings. I usually do this by sight rather than measurement - so seasoning amounts are approximate!
Place the soaked cedar plank onto pre-heated BBQ grill and leave until the fire exposed side of the plank begins to smoke.
flip the plank over so the smoking/charred side is facing up and place the filet - skin side down - onto the plank, and close the lid of the grill.
Cooking time will vary between 10-20 mins depending on the heat level of your grill and the thickness of the filet. A great tip to manage this is to keep track of cooking time with a stopwatch or kitchen timer. Look for a bit of white residue to form on the surface of the filet - usually near the natural 'seams' in the meat. When you see this, the fish is cooked. Note the cooking time and adjust going forward to suit your preferred doneness.
The skin of the fish will stick to the plank. So, using a spatula (preferably a fish spatula like the one in my profile picture!), slide the edge of the spatula the full length of the filet between the flesh and the skin to separate the meat from the skin/plank. If done carefully, the entire filet can be transferred to a serving plate in one piece!
Garnish with a line of lemon slices along the length of the filet (optional).