2 (6 ounce) pieces salmon fillet, fresh or thawed, about 2 inches thick, skin removed
1 tablespoon dry rub seasoning
1 lemon, cut into 4 wedges
Dry Rub Seasoning: Place ingredients in a food processor or spice grinder and process
until well blended. Transfer to a small bowl or cup, wrap tightly and store
at room temperature until ready to use.
Salmon: Soak the cedar plank for at least 5 hours.
Place the fillets on wax paper. Sprinkle both sides of the fish evenly with
the dry rub (1 1/2 teaspoons per serving). Press the seasoning into the flesh.
Refrigerate the salmon, uncovered, for at least 2 hours and up to 12 hours.
Place the salmon pieces in the center of the cedar plank. Squeeze a lemon
wedge over the salmon. Place the plank on a grill. If using a gas grill, preheat
on high then turn down to medium before placing the planks on the grill. If
using a charcoal grill, wait until coals are covered with gray ash. Cover with
There will be some crackling and heavy smoke. Keep a water bottle handy
in case the planks begin to flame. If they do, spray lightly and cover again.
Salmon should take 8 to 10 minutes to cook, depending on the thickness of the
salmon and the heat of the grill. Remove when the salmon reaches an internal
temperature of 120 to 125 degrees F.