Seattle Times: Pacific Northwest

Cedar-Plank Grilled Salmon

Recipe from John Howie, executive chef, Palisade Restaurant
Serves 2

Dry rub seasoning - Makes 1/4 cup
2 teaspoons lemon pepper
1 teaspoon granulated garlic
1 teaspoon dried tarragon
1 teaspoon dried basil
1 tablespoon paprika
1 tablespoon Kosher salt
2 teaspoons light brown sugar

Place ingredients in a food processor or spice grinder and process until well blended. Transfer to a small bowl or cup, wrap tightly and store at room temperature until ready to use.
Salmon
1 cedar BBQ grilling plank
2 six-ounce pieces of fresh salmon fillet, about 2 inches thick, skin removed
1 tablespoon dry rub seasoning
1 lemon, cut into 4 wedges

1. Place the fillets on wax paper. Sprinkle both sides of the fish evenly with the dry rub (1 1/2 teaspoons per serving). Press the seasoning into the flesh.
2. Refrigerate the salmon, uncovered, for at least 2 hours and up to 12 hours.
3. Place the salmon pieces in the center of the cedar BBQ grilling plank. Squeeze a lemon wedge over the salmon. Place the plank on a grill. If using a charcoal grill, wait until coals are covered with gray ash. If using a gas grill, preheat on high then turn down to medium before placing the planks on the grill. Cover with a lid.
4. There will be some crackling and heavy smoke. Keep a water bottle handy in case the planks begin to flame. If they do, sprinkle lightly and cover again. Salmon should take 8 to 10 minutes to cook, depending on the thickness of the salmon and the heat of the grill. Remove when the salmon reaches an internal temperature of 120 to 125 degrees. Garnish with lemon wedges and serve.