[{OF}Flying_Dutchman]

I don't eat a lot of fish, but this is the best salmon I have ever had....

Prep time: 10 min for glaze, 15-25 min of grilling, hour or two to soak the plank ahead of time.

Glaze:
1 tablespoon hoisin sauce
1 tablespoon spicy mustard
1 tablespoon lemon juice
1 tablespoon melted butter
1/2 teaspoon sesame oil

1 large salmon fillet with skin 2-3 pounds
Salt and pepper

1 Cedar plank.

Don't run out to your fence and rip a plank off, it has to be untreated, unpainted wood. I got mine at Home Hardware, they sold them in packages of two just for this purpose, 16" long 8" wide or so.

Make sure your salmon fillet fits on the plank beforehand!

Soak the cedar plank in water for a few hours. Completely submerge it and put something heavy on top.

- mix all the glaze ingredients together
- remove all bones from the salmon (better yet, get it boneless to begin with)
- Place the salmon skin side down on a cutting board. With a sharp knife, cut down to, but not through the skin, the whole thing length wise. Then width wise to make individual portions, again taking care not to cut through the skin.
-brush the glaze over the salmon, making sure you get some of it in the cuts. Then sprinkle with salt and pepper to taste.

Place the plank by itself over direct medium heat on your charcoal grill, close the lid. When it starts to smoke and crackle (minute or two), place the salmon skin side down on the plank.

Cook till lightly browned and the white color has disappeared in the cuts all the way down. (15-25 minutes). Serves 4 hungry people.



Keep a spray bottle of water handy. If a lot of smoke starts rolling and the plank is on fire spray the plank to extinguish it. (if you soak the plank long enough and make sure the fire is not blazing hot you should be o.k.). Another trick is to leave part of the grill surface with no coals underneath it and you can move it there for a while if required. (this will lengthen overall cooking time).

When done, pick up the entire board with a spatula or tongues and serve board and all on something heat proof. Remove the individual portions from the skin with a spatula.