Plank-Grilled Salmon
Plank-Grilled Salmon cooks a fillet on a soaked cedar board over a fire, a method with roots among the Native peoples of the Pacific Northwest and British Columbia. The wood shields the fish from direct flame while the smoke perfumes it. Here the salmon rests briefly in a marinade of Worcestershire sauce, beer, garlic powder and lemon pepper, then needs no turning. Use the freshest salmon you can find, wild if possible.
Instructions
Soak an untreated cedar plank in water for several hours beforehand, weighting it down in a baking pan so it stays submerged. Trim the salmon so it fits on the plank without hanging over the edge. Heat the grill or charcoal pit.
Stir the Worcestershire sauce, beer, garlic powder and lemon pepper together in a dish to make a marinade. Add the salmon and leave it for 15 minutes.
Lift the salmon out of the marinade and set it on the plank, skin side down. Keep it within the edges of the plank.
Put the plank over the heat and watch it closely. If flames flare up, douse them with a little water from a glass, or a squirt bottle or mister.
Do not turn the fish. If one part of the grill is hotter, slide or rotate the plank so the salmon cooks evenly. Individual small planks make this easier.
When the salmon is cooked to your liking, move the plank onto a baking pan and transfer the fish to plates or a platter. If you want it more done, a short time in the microwave will finish it.
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