The Salmon was King

We have a great recipe for Salmon, but as many know, the key to great salmon, is the fish itself.

This Salmon was a wild caught King Scottish Salmon, and it was an absolutely extreme  filet which took 2 planks. First I have to say that please try to be conscientious of the Salmon you buy, and that it is either wild caught (preferred) or from reputable fisheries. Poor practices from many salmon fish farms threaten to eliminate wild salmon, and we cannot allow this to happen.

I know personally I look forward to salmon season every year, and you cannot compare farm raised salmon to wild caught salmon. Wild caught salmon is far superior.

Now, back to the class.. I used a Maple plank (most use cedar), but to compliment the recipe, maple gives a nice sweet smoke, that gives it that added extra to put it over the top.

Here is the recipe, enjoy!

Grilled Salmon on a Plank

Salmon fillets (skin on or off, Wild caught preferred)
1 to 2 Fresh lemons
¼ cup – melted butter
½ cup – brown sugar
HomeBBQ.com Sweet Orange Habanero Seasoning
Maple Plank (soaked in water minimum 2 hours)

Take fresh lemon and squeeze lemon juice on salmon filets
Rub juice in lightly
Season filets liberally with Sweet Orang Hab. Seasoning
Cover filets with brown sugar
Drizzle melted butter over brown sugar
Season filets again liberally Sweet Orange Hab Seasoning

Place plank on the grill, and wait until plank begins to smoke (just a couple of minutes), then place salmon on the plank.
Grill to internal temp of 130 to 135 degrees, remove from grill and serve.