Remember to soak the plank in water for 30 minutes before using, otherwise it will burn. Salting the plank before grilling gives the salmon skin extra flavour.
2 tbsp (30 mL) grainy mustard
2 tbsp (30 mL) ketchup
2 tbsp (30 mL) olive oil
1 tbsp (15 mL) finely chopped rosemary
½ tsp (2 mL) chili powder
Salt and pepper to taste
2 lb (1 kg) salmon fillet
1 soaked cedar plank
- Combine mustard, ketchup, olive oil, rosemary, chili powder, salt and pepper in a small bowl. Spread over fish, then cover and marinate at room temperature for 30 minutes.
- Preheat barbecue to high.
- Place soaked cedar plank on grill and grill, with lid down, for 3 to 4 minutes, until you can smell or see smoke. Immediately flip plank and sprinkle liberally with kosher salt. Place fish on plank, skin-side down. Close barbecue lid and grill for 12 to 15 minutes, until fish is just cooked. Remove plank from grill and slip fish onto a serving platter.