- 1 (6-ounce) salmon fillet, preferably with skin on
- Coarse salt
- Brown sugar
- Special equipment: 1 piece of cedar fence board cut to the length to fit inside your grill
Season the salmon with salt and pepper, and then spread a little brown sugar evenly over the top.
When the grill is hot, place the salmon, skin side down, on the wet cedar plank and place it on the grill. Close the lid and grill for 15 minutes or until cooked to desired degree of doneness. Remove and serve directly from the burnt cedar board.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.