Ingredients

Instructions

  1. Soak a 10 inch long, 6" to 8" wide, construction grade cedar plank 3/4" thick, in water for at least 24 hours before making the recipe.
  2. Make sure you keep the wood submerged by weighing it down with cans.
  3. Start your barbecue and heat it to high.
  4. Rub the salmon filets all over with the oil, sprinkle each one with some of the shallots, top with a few sprigs of fresh dill and a squirt of lemon juice.
  5. Finish with the crushed peppercorns.
  6. Put the plank on the BBQ and sprinkle with a little coarse salt.
  7. Close the cover for a couple of minutes or just until the top of the plank is nearly dry.
  8. Note: Keep a spray bottle of water close at hand in case the wood starts to burn.
  9. Place the filets on top of the plank.
  10. If your BBQ has two burners, turn off the one beneath the wood.
  11. If not, turn the heat to the lowest setting.
  12. Close the cover and cook for about 10- 12 minutes or until nearly cooked all the way through.
  13. Don't overcook.
  14. Squeeze some lemon juice over the top, serve and enjoy.
  15. The plank can only be used once.
  16. Make sure it has stopped smoking and is well extinguished before disposing of it.