Planked BBQ Salmon

Get a plank of untreated cedar that is 3/8 to ½ inch thick and at about 1 inch of board exposed all around the filet. If not wide enough put two boards side by side. Soak the board in water (or apple juice) at least 24 hours.



Tip: After soaking the board very well, wrap it and put in the freezer to keep till you want to use it!

Marinade:
1/3 part brown sugar
1/3 part soy sauce
1/3 part melted butter

In a small saucepan, mix all together and bring to a boil to completely melt sugar. Place the fish on a plate, skin side down, and brush on the marinade. Place in refrigerator for 2 to 4 hours. The fish will have a nice glaze on it.

Put the filet, skin side down**, on the wet plank on the gas barbecue on low. Cover with the barbecue lid. Brush fish with warmed marinade 2 or 3 times while cooking. Do this very quickly or the cedar will catch on fire. Do not turn fish. A 1-inch filet will take about 20 to 25 minutes to cook. It's done when fish flakes easily in center.

To serve: Place fish with plank and all on a platter in the middle of the table. The skin will stay on the plank and the fish just lifts right off.

If you don't have skin on fish, you can put foil under the fish then on the board. This works for fish steaks and we also did halibut steaks this way - they were so moist & yummy!!!

Clean up: Throw the board away. You do not use it again!

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