RCI-MT.002.0003.001
Plank-Grilled Salmon
is a common method for preparing salmon, traditional to the Native Americans of the Pacific Northwes
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- Salmon 1/3 to 1/2 lb (150-225g) per person (I like left overs)1 unit
- Marinade1 unit
- Worcestershire sauce - a half cup1 unit
- A little garlic powder1 unit
- Lemon pepper1 unit
- A beer1 unit
Method
1
Preheat the grill
2
Briefly place the salmon in the marinade
3
Place the salmon on the plank skin side down. It should not hang over.
4
Grill watching carefully. A glass of water or the left over marinade by the grill can be used to partially douse the fire when it gets too hot. As an alternative, a squirt-bottle or mister filled with water can douse any fire that commences on the plank. Individual planks give flexibility in moving to get all done evenly. Don't turn the fish on the plank, just move the plank(s) around, rotate, etc.
5
Remove the plank to onto a baking pan when the fish is cooked to the desired "doneness" and transfer to plates or a serving platter.