Cedar Plank Grilled Salmon

Instructions

1. 1

   Soak 1 cedar grilling plank in water for at least 1 hour, weighing it down to keep it submerged. In a bowl, mix together 3 tablespoons brown sugar, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, ½ teaspoon cayenne, ½ teaspoon salt, and ½ teaspoon black pepper to create a rub.

2. 2

   Brush 4 salmon fillets (6 oz each) with 2 tablespoons of olive oil and coat the top of each fillet with the brown sugar rub, pressing firmly to adhere. Preheat the grill to medium-high heat, around 400°F (200°C).

3. 3

   Place the soaked cedar plank directly on the grates for 2 to 3 minutes until it starts to smoke and crackle. Lay the salmon fillets skin-side down on the plank and place lemon slices on top of each fillet. Close the grill lid.

4. 4

   Cook the salmon for 15 to 18 minutes without flipping. The salmon is done when the flesh has turned from translucent to opaque, flakes apart easily with gentle pressure, and an instant-read thermometer reads 125°F (52°C) in the thickest part for medium.

5. 5

   The cedar plank will char on the bottom — this is normal and adds flavor. Carefully slide the salmon off the plank onto a serving platter, garnish with fresh dill, and serve with lemon slices.