IMPORTANT: Make sure to soak the cedar plank for at least 2 hours and make sure the entire plank is submerged. I usually weight it down with a heavy object to make sure it is all under water (or it may burn when you put it on the grill).
2T. fresh limejuice
2T. rice vinegar
2T. Dijon mustard
2T. minced fresh chives
½ tsp kosher salt
½ tsp granulated garlic
½t sp freshly ground black pepper
¼t sp ground cayenne pepper
¼ cup extra virgin olive oil( evoo)
1 large wild caught salmon fillet with skin, 2 ½ -3 ½ pounds, about ¾ inchesthick,
¼ tsp kosher salt
¼ tsp freshly ground pepper
1 untreated cedar plank (about 16 inches long by 8 inches wide and ¾ inch thick),Submerged in water 2 hours.
Do not open the grill while the salmon is cooking ( it is tempting to look to see how things are going). This will increase the cooking time and prevent the beautiful carmelizing that goes on with the sauce. This truly is a delicious recipe and makes great leftover to put on a mixed green salad the next day. You will get your recommend two servings of fish per week in and will enjoy it!
From Weber’s Real Grilling (This is an absolutely fabulous grilling cook book)