Combine all ingredients in a mixing bowl and set aside
MAKE THE SALMON
Soak the cedar plank in water for a minimum of one hour prior to grilling
Season the fish with choice of spice rub and let sit for 30 minutes
Place the fillet skin side down onto the soaked cedar plank.
Place the planked fish on a hot grill (375 degrees) and close the lid. The plank will begin to smoke.
Cook to desired doneness (usually 10-20 minutes depending on the thickness of the fish)
Remove and serve straight from the plank. Garnish with lime and cilantro
Notes
NOTES:Soak the planks in water first so they don't burn on the grillSalmon and trout (steelhead) are interchangeable in this recipe. You just want a thicker meatier cut to hold up to the heat and flavorsDon't cook at too high a temperature. 375 degrees is as high as you want to go. Anything else will cook the salmon too fast which can lead to uneven cooking with perhaps an uncooked center.Also, too fast cooking time prevents maximizing the cedar flavor. As with any protein, allow it to reach room temperature before cookingSplash the salmon with lime juice just before serving
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