Grilled Plank Salmon

1 (12 inch) cedar plank
2 tablespoons sesame oil
3 tablespoons brown sugar
1 teaspoon dried dill weed
1 tablespoon sesame seeds
3 tablespoons water
4 (6 ounce) salmon fillets, with skin
1 teaspoon freshly ground black pepper (optional)
1 tablespoon soy sauce (optional)
1 lemon, cut into wedges (optional)
DIRECTIONS
1. Soak the cedar plank in water for at least 2 hours and up to 12.
2. Preheat the oven to 325 degrees F (165 degrees C).
3. Place the salmon on the plank, skin side down. In a small bowl, stir together the sesame oil, brown sugar, dill weed and sesame seeds. Stir in just enough water to make it liquid. Season with pepper and soy sauce if desired. Spoon the mixture over the salmon so it is fully coated.
4. Bake for 30 to 40 minutes in the preheated oven, until the fillet can be flaked with a fork.

On the Grill
Preheat a grill to medium heat. Place plank with fish on the grate and cover. Grill for about 25 minutes, or until fish can be flaked with a fork.

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Cedar Plank Salmon

Planked salmon is a method of cooking and smoking salmon that has been used for many years. Make sure to use natural red cedar (no preservatives). The salmon is slow cooked, which produces a rich, smoky flavor.

24" x 8" x 1" untreated cedar plank
6 (4 ounce) fillets salmon
1/2 cup extra virgin olive oil
onion, slices
lemon

1. Submerge untreated cedar plank in water. Soak 12 hours or overnight.
2. Preheat an outdoor grill for high heat. Place prepared plank on the grill, and sprinkle with coarse salt. Cover grill and heat plank 2-3 minutes until dry. Adjust grill temperature for medium heat.
3. Rub salmon fillets with olive oil. Arranage on plank. Top salmon with onion, lemon slices, and whatever spices you enjoy on salmon.
4. Cook salmon, covered 20-30 minutes, or until opaque and easily flaked with a fork.

When you purchase a whole fresh troll-caught Oregon Ocean Chinook Salmon from a commercial fishing boat or retailer, you can be assured that only the highest quality standards have been followed. Each salmon is cleaned and dressed at sea and held at an optimum temperature until the boat returns to shore and the fish sold.

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