Slammin Salmon on a Cedar Plank

Ingredients

• 2 Food-safe cedar planks (about 3/8" thick)
• 1 large Salmon filet (about 3 pounds)
• 1 cup Asian Barbecue Glaze
• Kosher salt

Pepper

• Canola oil

Directions

1. Soak the cedar planks in warm water for about two hours. Make sure they stay submerged.
2. About 30 minutes before you are ready to start cooking, start your grill and prepare for direct cooking over a medium-hot fire (375-400�)
3. Cut the 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.
5. Place each half of the filet on a cedar plank with the skin-side down.
6. Note: If the filet has a thin tapered belly edge, fold it under as you see in the picture below (bottom edge of the lower filet).
7. Put the planks directly over the coals/flame and close the lid.
8. Cook until you start to see a milky white edge form near the thick end of the filets (about 20 minutes at 375�).
9. Brush the top of each filet with a liberal coating of the glaze.
10. Continue cooking for another five minutes.
11. Brush the top of each filet with another liberal coating of the glaze.
12. Continue cooking for another five minutes.
13. Remove the planks to a sheet pan.
14. Portion the filets and drizzle each with a little of the glaze.
15. Serve and enjoy!