Number of Servings: 4
Prep Time: 3 Hours
Cook Time: 30 Minutes
4 filet pieces or a full filet
Oil / Dijon Rub:
1 teaspoon fresh oregano
2 teaspoon olive oil
1 teaspoon Salt
1 teaspoon dijon mustard
1/2 teaspoon Pepper
cedar plank (enough planks for the amount of fish you have. Typically a plank is good for 4 pieces or one big filet)
Begin by soaking the cedar plank for minimum 1 hour up to 8 hours. Put something over top of the plank so it is submerged.
Take the cedar plank out of the water and pat dry.
Thinly cut orange and lemon slices.
In a small glass bowl mix in oregano, olive oil, salt, dijon mustard and pepper.
Place salmon pieces on cedar plank.
Spread oil rub on salmon.
Place oranges and lemons on salmon as desired.
Add cedar plank to grill pre-heated BBQ on medium high setting.
Cook for approximately 15 – 25 min depending on thickness. The salmon will be cooked when you see the outside juices turning white. The salmon will begin to brown on the thinner pieces.
You can use salmon steaks or trout as well. As long as it is an oily fish.
You can put some lemon and orange slices on the plank and lay your salmon on top of it. If you do, you will loose some of the cedar flavour.
If you sliced your oranges too thick, begin cooking and when the plank begins too smoke, the oranges should be warm by now, squeeze the juice onto the salmon and throw away the rest.
Expect the cedar plank to darken and burn on the edges. That’s o.k. as that helps with the flavour. Keep a water spray bottle handy as you do not want the plank to catch fire.
You can do this recipe with skin on although I prefer skinless fish as it absorbs more of the cedar plank flavours.