SLAMMIN' CEDAR PLANK SALMON
Steps:
- Soak the plank for at least 5 hours. I usually fill my plastic cooler with water the night before, put the plank in, and then put a brick on top to keep it submerged. Make a rub by mixing the pepper, lemon peel, garlic, tarragon, basil, paprika, sea salt, and brown sugar. Place the salmon fillets on a sheet of wax paper on a plate or a pan and work the rub into both sides with the back of a spoon or your fingers. Place the fillets in the refrigerator for at least 2 hours. When you are ready to barbecue, remove the plank from the water and lightly oil the top surface before placing the salmon. Squeeze a little lemon juice over the top of each fillet. Preheat the barbecue on high for at least ten minutes. Turn the barbecue to medium heat, place the plank with the salmon on the grill, and cover. Keep a spray bottle handy in case the planks catch on fire (they will). Cook until the internal temperature of the salmon is 120 degrees (8 to 10 minutes). The fish will turn pink and smoky brown, and the plank will be completely charred underneath. I like to have a second plank ready to serve the salmon on.
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