Page 151 - My Cookbook

INGREDIENTS
1 (2-pound) center-cut, skinless salmon fillet, about 1 1/2 inches thick
2 tablespoons packed brown sugar
1 1⁄2 teaspoons kosher salt
1 tablespoon chopped fresh dill
1 teaspoon pepper
1 (16 by 7-inch) cedar plank
1 teaspoon vegetable oil
Lemon wedges
Cedar-Planked Salmon

Fish
Makes Serves 4 ∙ Source Cookscountry.com
DIRECTIONS
Be sure to buy an untreated cedar plank specifically intended for cooking. To ensure uniform pieces of fish, we prefer to purchase a whole center-cut salmon fillet and cut it into four equal pieces. Note that the seasoned fillets must be refrigerated for at least 1 hour before grilling. When preheating the cedar plank, you will know it’s ready when it is just giving off wisps of smoke. It should not ignite. Serve with lemon wedges and our Cucumber-Yogurt Sauce (see related content).
1. Cut salmon crosswise into 4 equal fillets. Combine sugar, salt, dill, and pepper in bowl. Pat salmon dry with paper towels. Sprinkle salmon all over with sugar mixture, place on plate, and refrigerate, uncovered, for at least 1 hour or up to 24 hours. One hour before grilling, soak cedar plank in water for 1 hour (or according to manufacturer’s directions).
2A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6
quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place. Place cedar plank in center of grill. Cover and open lid vent completely. Heat grill until plank is lightly smoking and crackling (it should not ignite), about 5 minutes.
2B. FOR A GAS GRILL: Place cedar plank in center of grill. Turn all burners to medium-low, cover, and heat grill until plank is smoking and crackling (it should not ignite), about 15 minutes. Leave all burners on medium-low. Adjust burners as needed to maintain grill temperature between 300 and 325 degrees.