Slammin’ Salmon

  • 0
  • January 14, 2016
Project Description

Source: John Dawson, Barbecue Competition Champion


  • 2 Food-safe cedar planks (about 3/8″ thick)
  • 1 large Salmon filet (about 3 pounds)
  • Kosher salt
  • Pepper
  • Canola oil


  1. Soak cedar planks in warm water for about two hours, making sure they stay submerged.
  2. About 30 minutes before cooking, start your grill and prepare for direct cooking over a medium-hot fire (375-400º).
  3. Cut salmon filet in half width-wise.
  4. Season both sides of each half lightly with salt and pepper and brush with a light coat of oil. Place each half of the filet on a cedar plank with the skin-side down.
  5. Place planks on the grill directly over the coals/flame and close the lid. Cook until a milky white edge forms near the thick end of the filets (about 20 minutes at 375º).
  6. Brush the top of each filet with a liberal coating of the glaze. Continue cooking for another five minutes.
  7. Brush with glaze again. Continue cooking for another five minutes, then remove the planks to a sheet pan.
  8. Portion the filets and drizzle each with glaze. Serve and enjoy!