Cedar Plank Salmon
- By Tom Jackson
- Nov 29, 2016
Chef Tom cooks up some cedar plank salmon on our Kamado Joe Classic Joe 18″ ceramic grill.
Cedar Plank Salmon Recipe
Yield: 4-6 servings
- 1 (2 lb) fillet of salmon
- Oakridge BBQ Game Changer Brine
- Killer Hogs BBQ The AP Rub
- 2-3 tbsp brown sugar
- 1 lemon, sliced thin
- 3 sprigs fresh rosemary
- 1 cedar grilling plank
Light the charcoal in your Kamado Joe Classic Joe ceramic grill, and begin preheating the grill to about 425°F, set up for indirect grilling. Submerge a cedar grilling plank in water to soak.
Place the salmon in a zip top bag or small Briner Bucket. Mix the Oakridge BBQ Game Changer Brine powder with water, according to the instructions on the bag. Make enough brine to fully submerge the salmon. Let the salmon brine for one hour in the refrigerator.
Remove the salmon from the brine and place on the soaked cedar plank. Portion the salmon into four (or more) equal servings, making a cut from the top of the flesh down to the skin, without cutting through the skin. This will allow the fillet to cook as one piece, but makes serving the portions much easier. Next, season the flesh with Killer Hogs BBQ The AP Rub, and then the brown sugar. Then, place the rosemary sprigs down into the cuts you made to divide the portions. Last, top the fillet with the lemon slices.
Grill over indirect heat until the internal temperature reaches 140°F in the thickest part of the fillet. Remove from cooker, and discard lemon slices and rosemary before serving.