As summer quickly approaches I like to take on more of the cooking responsibilities for the family. No pots or pans to clean up later; just meat and fire. I absolutely love cooking on my Genesis Weber Grill that my wife bought me for being a fantastic husband. Guys, my wife is a genius - the more I think about it this grill was for her.
Cedar planks when cooking seafood are the way to go. This is even more true when cooking salmon. The plank technique infuses a smoky bbq flavor to the fish. The plank also makes cooking easier. You don't have to worry about over cooking or flair ups from the fire. It's as close to set it and forget it as you can get.
So let's get started. I want to share my recipe and technique for grilling salmon. Make sure you leave your techniques and any tips in the comment section.
I recommend starting off by soaking your planks in cold water for at least 30 minutes and/or up to two hours. Make sure that you drain before using.
4 salmon filets, 6-7 oz (ask your butcher to remove any pin bones)
Untreated cedar plank(s) for grilling
Freshly ground pepper
6-12 tablespoons brown Sugar
Build your fire: If you are using a charcoal covered grill make sure you let your coals burn until they are covered with white ash. If you are using a gas grill, preheat on high heat; the fish will be cooked using indirect grilling.
- Rinse the salmon under cold water and pat dry with paper papertowels
- Generously, season fish with ground pepper and salt.
- In a separate bowl crumble up the brown sugar and sprinkle directly on to salmon filets
Place on the center of the grill for about 15-20 minutes. The internal temperature should be 135° F when done.