Ingredients
- 1 large cedar plank (15 7/8 by 7 inches, ¼-inch thick)
- 1 large (2 ½ to 3 pounds) skin-on fillet of salmon
- 2 tablespoons granulated sugar
- 1 tablespoon curry powder
- 1 teaspoon salt
Preparation
Soak the cedar plank for 2 hours.
Stir together the sugar, curry powder and salt to make a spice rub.
Place the salmon on the soaked cedar plank. Score the salmon in a diamond pattern ¼ inch deep into the flesh. Sprinkle the salmon evenly with the spice rub and let sit for 30 minutes.
Place the plank with the salmon over medium- hot coals. Tent the salmon loosely with foil and cook until the center is just translucent, about 20 minutes, or until done to your liking.
Remove the salmon, cedar plank and all, from the grill. Let rest a few minutes before serving. Use a stiff spatula to cut and serve the salmon, loosening the fillet from the skin as you go.
About this recipe
We used the largest cedar plank, made by Coastal Cuisine and available on Amazon. com. If your salmon fillet is too large to fit on one plank, cut the fillet in half and use two planks.
Simply discard the plank after use.
