Soak alder plank for 24 hours
Wash and dry 2 ½ to 3 ½ pound skinned fillet of salmon
Put salmon in 2 gal Ziploc bag with:
¼ cup olive oil
¼ cup balsamic vinegar
¼ cup lemon or lime juice
¼ cup white wine
Cut lemon zest (as little of the white peel as possible) from one lemon and put juice of lemon in with salmon
Marinate salmon for about 30 minutes
Rub salmon with olive oil and put on soaked plank and sprinkle with:
Chopped lemon zest
1 tablespoon horseradish
1 teaspoon dill weed
Ground pepper
6 or 8 dashes of Tabasco
Put meat thermometer probe in salmon—if possible use probe
with wire attached that extends outside grill
and insulate thermometer wire with fabric tube oven gasket
from salmon to exterior of grill—and put plank and salmon on hot grill
and cook with grill covered until internal temperature of salmon is 140.
Remove and serve immediately—the plank will be charred
so needs to be put on a lined platter or tray
I use a Maverick Redi-chek or Polder thermometer
and a Weber charcoal grill and alder planks that are 7.5”x14.5”x1/2” from Just Smoked Salmon!
George C. Atlanta,
GA