This is a great way to cook salmon on a grill, from Stan's Recipe Book. The use of a wood plank infuses a smokey flavor into the fish, plus keeps the salmon moist and reduces the chances of overcooking. We've tried different types of wood: Apple, Alder, Beech, Cedar, Mesquite, etc. Each flavors the meat differently. There are online sources for obtaining wood planks for cooking. Be sure the wood you use is untreated. Soak the plank for at least 2 hours, and make sure the plank is not placed directly over the fire, or it may burn (we've had them catch fire when we've cheated the soaking time).
1 untreated Cedar or Mesquite wood plank
1 whole salmon filet
2 tablespoons brown sugar
1 teaspoon sea salt (adjust to taste and type of salt)
1 tablespoon chili powder
1 teaspoon black pepper
4-5 sprigs fresh rosemary
Soak plank in water for 2-3 hours. Mix brown sugar, sea salt, chili powder, and black pepper together and rub into one side (interior) of the salmon, cover with plastic wrap and refrigerate for one hour. Preheat gas grill to 350° F and for indirect heat grilling. Place plank on the grill and let heat for 5 minutes. Spray lightly with Pam, lightly sprinkle with salt and place salmon onto plank; do not place plank directly over the lit burners. Place rosemary sprigs around fish. Close lid and grill for about 45 minutes, or until done. Internal temperature should be about 125° F.
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