PINK SALT PLANK RECIPES

Steps:

• Soak cedar grilling plank in water to cover 2 hours, keeping it immersed.
• Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure . Open vents on bottom and lid of charcoal grill.
• Stir together mustard, honey, rosemary, zest, and 1/2 teaspoon each of salt and pepper. Spread mixture on flesh side of salmon and let stand at room temperature 15 minutes.
• Put salmon on plank, skin side down (if salmon is too wide for plank, fold in thinner side to fit). Grill, covered with lid, until salmon is just cooked through and edges are browned, 13 to 15 minutes. Let salmon stand on plank 5 minutes before serving.

Steps:

• Soak the cedar planks. One to two hours before grilling, submerge the cedar planks in wine, sake, cider, or water.
• Heat the grill. Heat a gas or charcoal grill to medium indirect heat, about 350°F.
• Lay the planks on the grill. Arrange the planks on the grill grates in a single layer. Leave a little space between planks for heat and air to flow.
• Place the salmon on the planks. Coat the salmon with a thin layer of olive oil. Season with salt, pepper, and lemon zest or juice. Place the salmon skin-side down in a single layer on the cedar planks. Cover the grill.
• Grill for 12 to 15 minutes. Grill until the salmon is uniformly pink in the center. Start checking the salmon for doneness after about 12 minutes. Small or thinner fillets will cook more quickly than larger or thicker cuts.
• Remove the skin. Transfer the salmon to a cutting board or baking sheet. Use a thin spatula to gently separate the skin from the salmon if desired. The skin should stick to the boards and separate easily.
• Cut into portions and serve. Use a sharp knife to cut the salmon into portions if desired. Sprinkle with dill if using and serve immediately.