Cedar Plank Salmon recipe wins over 'Fish Haters'

Cedar Plank Salmon

I was one of them, a fish hater. Thanks to my wife's encouragement and an open, but reluctant mind, I was converted. This recipe for Cedar Plank Salmon did it. Now, I chair the conversion process with dozens of salmon-loving converts who never miss a chance to ask me when we're going to smoke the next Salmon.

For this recipe, you will need a fresh Salmon filet, Indigo Lake Sauce Company's Peach Reposado Tequila BBQ Sauce, Indigo Lakes Sauce Company's Mango Chipotle Rub, and a grilling quality Cedar Plank (at least 3/8" thick).

Soak the cedar plank in water for at least 1 hour. Weigh it down to keep it submerged. Preheat your grill to medium.

Rub the salmon filet with a thin layer of Peach Reposado Tequila Sauce to form a base for the rub. Then liberally sprinkle the Mango Chipotle Rub on top. The Mango Chipotle Rub will caramelize the fish and enhance the color, mildly sweetening it and adding a bit of chipotle heat.

Lightly oil the top of the cedar-plank with olive oil (do not oil the bottom of the plank or it will burn). Place the salmon filet on the cedar plank, skin side down, then place the plank onto the grill. Cook with the lid closed to allow the smoke to flavor the salmon (keeping the lid closed minimizes flames on the plank). Cook until the salmon flakes easily with a fork, or the internal temperature reaches 145°F, approximately 20 minutes or less for a 1” salmon. When the salmon is finished cooking, simply slide a spatula between the salmon and the plank for easy removal. It's okay if the skin comes off, you're not eating the skin.

Drizzle some extra Peach Reposado Tequila Sauce on the salmon and garnish with a lemon slice if you like. Enjoy!