Directions:
- Acquire a cedar plank ; these are available at our local grocery stores, though I admit I like the thick ones, about 3/4 thickness. Soak in water at least one hour.
- Dust smooth surface of plank with sea salt.
- Lay fillet on the plank, and salt, generously, with sea salt.
- Light up the BBQ, leaving one side hot and the other side at minimum setting.
- Lay the planked salmon over the cool side of the grill, add 3-4 cups of either mesquite or alder wood chips onto the hot side, close BBQ hood.
- When flames start to happen with the chips, douse these quickly with water (just once!) and allow the fish to cook about 25 minutes.
- Extinguish the cool burner at this point, and reduce the hot side to 33% output.
- Allow fish to cook to the dore colouring (reddish orange), about another 25-35 minutes, all with the hood closed.
- I know this sounds overcooked but I encourage you to try it! We serve this with raw garden veggies (tomato, cucumber, radish, carrot spears, fresh green pepper, etc) with a creamy herbed dip - very light eating, perfect for the hot and humid summer weather.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 140.58 Kcal (589 kJ) | ||
| Calories from fat | 53.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.94g | 9% | |
|---|---|---|---|
| Cholesterol | 52.47mg | 17% | |
| Sodium | 110.88mg | 5% | |
| Potassium | 339.57mg | 7% | |
| Protein | 20.79g | 42% | |
| Calcium | 9.9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 142 Kcal (595 kJ) | ||
| Calories from fat | 54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6g | 9% | |
|---|---|---|---|
| Cholesterol | 53mg | 17% | |
| Sodium | 112mg | 5% | |
| Potassium | 343mg | 7% | |
| Protein | 21g | 42% | |
| Calcium | 10mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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