Cedar Plank Salmon

Salmon - preferably sockeye

Cedar plank board

lemon juice

olive oil

worchestershire sauce

garlic

kosher salt

pepper

dill weed

seafood seasoning (Paul Prudhomme's!)

Soak board(s) at least 30 min to several hours, submerged(weigh them down)

Keep skin on the fish if possible. Trim the fish to board size, save trimmings if desirable fish.

Score fish to, but not thru the skin in portion size.(vertically)

Combine: 3 tablespoons(tbs) of lemon juice, 4 tbs of olive oil, 1 tbs Worchester, some crushed garlic(or garlic powder), coarse black pepper ~1 teaspoon(tps), dill weed~1 tps, Kosher salt ~ 2 tps, favorite seafood seasoning ~ 1 tps(I use either Emerrill’s or Paul Prudhomme’s)

Get your grill hot.

Mix the mixture and rub into the salmon (get it into the cuts you have made) – save any extra.

Take your board and place it on the hottest portion of the grill. Leave it there until it is really smoking.(5-10 min covered)

Transfer the salmon to the board, skin side down. Place trimmings around main filet.

Move board to low or indirect heat, replace cover. Cook until the trimmings(samples) are flaking, but still moist.

Alert the support team, your portion of the feast is nearly ready.
Remove from grill, serve from the board leaving the skin on the board if possible.
Discard board after use.

--Fred Cook