one food grade approved cedar plank large enough for the 4 filets
Whisk together the marinade ingredients, taste testing, and adjusting ingredients to taste if needed. Remove 1/4 cup of the marinade and place in a container for basting later on.
Place the salmon fillets in a large sealing Ziploc bag, and pour the remaining marinade over top.
Place the bag in the refrigerator and let marinate for 1-2 hours, making sure to occasionally take out the bag and swish the marinade around the salmon filets.
Soak the cedar planks for at least 2 hours in warm water but overnight is best! Make sure to weigh it down with something heavy so that it actually soaks up some water.
Preheat an outdoor grill for medium-high heat. Heat the plank on the grate until it begins to smoke and is at the most lightly charred.
Use BBQ tongs to turn the plank over and place on one side of the BBQ. Turn off the burners on that side under the plank so that you are using indirect heat for grilling. This lessens the chance of burning the cedar board too much and lighting it on fire. Place the salmon fillets on the board.
Baste the salmon with the remaining marinade.
Close the lid and grill for about 10-15 minutes, depending on the thickness and size of the filets.
The salmon is done when you can flake it with a fork.
Remember that the salmon will continue to cook after you remove it from the grill, so don't over cook it!
Using indirect heat is a much safer way to cook with cedar planks
Make sure to soak the cedar plank in water for 2-3 hours or it WILL LIGHT ON FIRE!
Try to soak the cedar board overnight before you BBQ for the safest results.
All calories and info are based on a third party calculator and are an estimate. Actual nutritional info will vary with brands used, your measuring methods etc.