Plank-Grilled Salmon

Salmon grilled on a cedar plank is a common method for preparing salmon, traditional to the Native Americans of the Pacific Northwest of the United States and British Columbia in Canada.

Ingredients

• ¼ cup Worcestershire sauce
• 6 oz beer
• A little garlic powder
• Lemon pepper
• ⅓–½ lb salmon filet

Steps

1. Preheat the grill or charcoal pit.
2. Combine the Worcestershire sauce, beer, garlic powder, and lemon pepper to make a marinade. Add the salmon, and marinate for 15 minutes.
3. Remove the salmon from the marinade, and place on the plank skin side down. It should not hang over the edge.
4. Place the plank over the grill, and cook while watching carefully. A glass of water 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.

More recipes with worcestershire sauce, beer, garlic powder, lemon pepper or salmon

Adapted from “Plank-Grilled Salmon” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.