Ingredients
- GLAZE
- 1 Tbsp. Hoisin sauce
- 1 Tbsp. Dijon mustard
- 1 Tbsp. fresh lemon juice
- 1 Tbsp. butter, melted
- 1/2 tea. dark sesame oil
- 1 large salmon fillet (with skin), 2 - 2 1/2 lb., about 16" long and 3/4" thick
- 1/2 tea. salt
- 1/4 tea. pepper
- 1 untreated cedar plank, about 16"x8", soaked in water for at least 1 hour
Preparation
Step 1
Prepare a 2 zone fire for medium heat.
in a small bowl mix the glaze ingredients.
Place salmon, skin side down, on a large cutting board. Cut the salmon in half lengthwise but do not cut through the skin. Then cut the salmon crosswise to make 6 or 8 servings but, again, do not cut through the skin. Brush the glaze evenly over the salmon flesh, brushing some glaze between the individual servings. Season the top evenly with the salt and pepper.
Place the soaked plank over direct medium heat and close the lid. Aft3r a few minutes, when the plank crackles and smoke begins to escape from the grill, place the salmon, skin side down, in the center of the plank. Close the lid and let the salmon cook until lightly browned on the surface and opaque all the way to the center of the flesh, 15-25 minutes. If at any point you see a lot of smoke pouring out of the grill, use a water bottle to extinguish the flames on the wood plank. Moving the plank over the indirect heat will also prevent flare-ups, but the cooking time will be longer.
Using sturdy tongs or spatulas, carefully remove the salmon and the plank from the grill together and lay it down on a heat-proof surface. Serve the salmon on the plank or pick up individual servings by sliding a spatula between the skin and flesh.
Serve warm or at room temperature.