Cedar-Planked BBQ Salmon
By: Elizabeth Karmel
What to know
Ingredients
1
center-cut salmon fillet, skin on (about 1 ½ lb and about 11 in long)
½ cup
white wine
Olive oil
Kosher salt and freshly ground black pepper
½ cup
favorite barbecue sauce
Overview
Brush a center-cut fillet with your favorite barbecue sauce during the final five minutes of the cooking time for a simple sweet and tangy glaze that adds a rosy sheen and a burst of flavor.
Step 1
Turn on your Spark and preheat the grill to 500°F.
Step 2
In a sink or container large enough to hold the plank, immerse the plank in water for 30 min. or longer (you may need to weigh it down).
Step 3
If your salmon fillet is extra wide, you may need to trim the salmon to fit on the plank. You can cook the “extra piece” at the same time on a separate plank.
Step 4
Place the salmon fillet, skin-side down, in a glass baking pan with sides. Pour the white wine over the salmon. Cover the salmon with plastic wrap and refrigerate for 30 minutes.
Step 5
Uncover the salmon and place it, skin-side down, in the middle of the plank and brush with olive oil. Season lightly with salt and pepper as the barbecue sauce will also be seasoned.
Step 6
Place plank in center of grill and close lid. Cook for 14-15 minutes. The fish should be almost done, firm and no longer opaque. Brush fish with barbecue sauce during last 5-6 minutes of cooking time.
Step 7
Fish is done when the flesh flakes easily with a fork. Serve fish directly from the plank.
Step 8
Serve warm or at room temperature.
Products in this recipe
What to know
Ingredients
1
center-cut salmon fillet, skin on (about 1 ½ lb and about 11 in long)
½ cup
white wine
Olive oil
Kosher salt and freshly ground black pepper
½ cup
favorite barbecue sauce