Submerge Cedar Planks in water at least 1 hour prior to
cooking.Remove salmon (this recipe works well with Alaska Halibut as well)
from package while still frozen and place on plate in refrigerator at least
6 hours prior to cooking. Once thawed, skin salmon and coat lightly with olive
Next, one hour before cooking, coat all sides of the salmon fillets with a
generous sprinkle of Alaska Tim's Wild Salmon Rub.
When ready to begin cooking, place
salmon on soaked cedar plank and place on
hot grill. Close the grill cover. (You can use either a conventional or gas
grill, just be sure it is very hot.) The plank will start smoking and the
fillets will pull moisture from the planks, creating a dining sensation your
guests will rave about.
Cooking time varies. A two-inch thick fillet of Alaska King Salmon will take
about 12 minutes. Do not turn the salmon, and be careful not to overcook. The
flesh should flake easily when done.
Planks are reusable two to three times until excessively charred.