Ingredients:
4 salmon 6-8 oz fillets, about 1 inch thick, skin-on
1 cedar plank, soaked under water for at least 1 hour
Lemon-Pepper dry seasoning such as La wry’s or Tone’s
1/3 cup melted butter or margarine
1/3 cup fresh lemon juice
1/3 cup Worcestershire sauce
24 drops Tabasco sauce
Basting Sauce:
Melt butter in a sauce pan on low heat, add lemon juice, Worcestershire sauce, and Tabasco and heat through.
Seasoning:
Sprinkle fillets on all sides with lemon-pepper dry seasoning pressing the seasoning
into the flesh and place in the refrigerator for 30 minutes.
Cooking:
Preheat grill to medium low heat, about 350 degrees F,
place soaked plank on grill rack, close lid,
and heat for 3 minutes.
Using tongs, flip plank and place salmon skin side down on heated side of plank.
Baste fillets with prepared sauce.
Close lid and grill for 12-15 minutes until done and salmon is opaque in
the center and flakes easily with a fork. Baste a few times with basting sauce during cooking.
Remove plank and salmon from the grill and serve.
Garnish with lemon wedges, and goes well
with sides of broccoli and parsley boiled new potatoes.
The recipe works quite well for boneless chicken breasts as well,
but cooking times are longer – about 30 min.
Recipe by Jack Parrino MD
Tampa, Florida