Cedar-plank salmon

45 min · 15 min hands-on · pull 125°F · rest 5 min

Ingredients

2 lb on the fire · ~1.4 lb to the table · 3 plates at 8 oz

• salmon fillet, skin on2 lb
• cedar plank, soaked 1–2 hours1
• kosher salt1 tsp
• Dijon1 tbsp
• maple or honey1 tbsp
• black pepper1 tsp
• lemon1

Method

1. 1

   Pat the salmon dry. Salt. Mix Dijon, maple, pepper, and a little lemon zest. Spread on the flesh.

2. 2

   Two-zone medium fire. Set the wet plank on the cool side until it steams, 3 minutes, then add the fish.

3. 3

   Lid down until 120–125°F in the thickest part, 15–25 minutes. The plank may char at the edges — keep a spray bottle of water, not a flood.

4. 4

   Rest 5 on the plank. The carryover finishes it.

If you don’t have it

• Cedar plank → Alder plank, or a bed of lemon slices on foil. You want a barrier and a little wood. Direct bars will tear the fish.
• Maple glaze → Salt, pepper, and lemon only. Cleaner. The plank is already flavor.

Same cook, different day

• Hot-smoked instead

  You want more smoke. Use the hot-smoked salmon cook. No plank required.

• Skinless center cut

  That is the piece. Oil the plank well. It will not have skin to stick to.

• Char the plank first

  You want more cedar. 2 minutes over direct heat, then move to cool and add the fish.