Cooking salmon on a cedar plank is a very old method of cooking. Originally it would be cooked over an open fire but barbecues have simplified this technique. Soak the plank in water for 30 minutes before using, otherwise it will burn. Salt the plank before using it to give the skin real flavour. The marinade for this salmon goes well with beer - it has a slight BBQ sauce-like tang.
- 2 tbsp grainy mustard
- 2 tbsp ketchup
- 1 tbsp chopped fresh rosemary
- 2 tbsp olive oil
- ½ tsp chili powder
- Kosher salt and freshly ground pepper
- One 2 lb piece of salmon
Combine mustard, ketchup, rosemary, olive oil, chili powder, salt and pepper. Spread over salmon and marinate for 30 minutes.
Heat grill to high heat.
Place soaked cedar plank on grill and leave for 3 to 4 minutes or until you can smell or see smoke. Immediately turn plank, salt it liberally and place fish on top, skin-side down.
Close cover and cook for 12 to15 minutes or until fish is just cooked. Remove plank from grill and slip salmon off, onto serving platter.