Prep Time: 5 minutes
Cook Time: 15-20 minutes (depending on thickness of filet)
Total Time: up to 25 minutes
If you haven't tried grilling salmon on a cedar plank, you must! It's the perfect hint of smokey flavor, perfect for summer time!
- 2lb-3lb boneless, with or without skin on no longer than 15 inches
- 1 tbsp evoo
- 2 tbsp of dry rub (see my BBQ dry rub, your meats won't disown you)
- 1 lemon; sliced into 6 pieces
- 3 tbsp of butter
- Prepared cedar plank that has been soaked if using a large salmon filet (soak two for at least an hour or two)
Prepare grill for indirect cooking.
If using skinned on salmon, rub the flesh side down with EVOO if not using skinned rub both sides of the filet with EVOO. Sprinkle the filet with the dry rub on the flesh side and place on prepared plank (s). Place 6 slices of lemon underneath the salmon or on top if you prefer and place 3 pats of butter down the middle of the filet. Gently transfer the cedar plank salmon to the grill, cover and grill until the internal temperature reaches 135 degrees or for 20-35 minutes depending on thickness. The planks will cause your grill to smoke, which is normal, but what you don't want is fire flare-ups if this occurs spritz with a little water. Allow the filets to rest on the plank for 5 minutes before serving.