ITEMS COMMONLY USED - (affiliate links)
► CAMP CHEF WOODWIND PELLET GRILL
► CAMP CHEF VERSATOP 2x GRIDDLE
► DALSTRONG KNIVES (10% OFF PROMO CODE - "POSTALBARBECUE" )
► SLOW 'N SEAR (for 22’’ Kettle Grills)
► MEATER+ (10% OFF PROMO CODE - "POSTALBARBECUE" )
► THEMOWORKS SIGNALS DIGITAL THERMOMETER
► SU-V GUN FLAMETHROWER (10% OFF PROMO CODE - "POSTALBARBECUE" )
First, you are going to take your Cedar Grilling Plank and place it into warm water for 10-15 hour. This will help keep the wood hydrated so that it won't catch fire during the cook.
Next, you are going to take your fresh salmon and begin to prep it by either removing the skin or leaving it on and scoring the skin side. Scoring will allow more of the wood aromas to absorb into the fish. Next, you will place a pinch of salt onto the salmon followed by your brown sugar, fresh dill and lemon slices.
After your Salmon is all prepped you are going to set up your grill for indirect cooking at around 400 degrees. Once your grill is up to temp go ahead and place your cedar plank face down on the grill for one minute so that it warms the plank a bit and dry's the cooking surface. After this, place your salmon onto the plank, close the lid and begin cooking for 15 minutes at 400 degrees.
After 15 minutes your Salmon should be done or close to. It is at this point that you will want to take a fork and pull on the salmon to see if it pulls easy and is flaky. Is important that you do not overcook it as Salmon only has a short window for perfect doneness. When it is done, remove from the grill and serve.