How to make it

  • Preheat BBQ to med high
  • Prepare your cedar plank
  • Completely submerse the cedar plank in water for 15 minutes.
  • Put the salmon"skin-side" down on the wet plank.
  • (Remember that anything hanging off the side of the board will burn, so try to maneuver the salmon all onto the board.) Salt and pepper to taste.
  • Mix your spices and your brown sugar in a small bowl
  • Massage the maple syrup onto the fish then Pat a thick coating of brown sugar rub evenly over the top of the salmon.
  • We like our salmon well-glazed, so we pat about a 1/4" layer onto the fish.
  • Dot with little chunks of the butter, use more or less to your taste.
  • Grill (on a rack) above medium hot coals until the fish is cooked to your liking, I prefer my salmon med- rare 15- 20 min to med 20 - 25 min) in the center. If the plank starts to burn just spray with a little water and enjoy that smokey taste.
  • To serve, place the plank onto a platter and cut pieces off the salmon at the table.
  • Coconut lime rice:
  • Rinse rice until the water runs clear; drain.
  • Heat coconut oil and butter in a large skillet over medium-high heat.
  • Cook and stir rice and coconut flakes for 3 to 4 minutes.
  • Stir in the lime juice, then add the coconut milk, chicken broth, salt and lime zest. Bring to a low boil, then cover and reduce heat to low.
  • Cook for 20 minutes. Remove from heat and keep covered for 5 minutes.
  • Fluff with fork and season with pepper.
  • Enjoy the explosion of flavors in this dish

Reviews & Comments 1

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  • DontUseeMe 8 years ago
    I think I will try this with my indoor smoker. Sounds so so good. Yummie!! I have a similar rub with brown sugar for salmon but I think I may like the maple added.
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