Salmon on a plank, again!

A couple of days ago, I grilled two individual salmon pieces (skin on) on a plank on one of my Performers. I used one full lit chimney of Kingsford Original Briquettes spread evenly (gives me a "medium" heat level). I placed one cedar plank food side down over the lit charcoal for two minutes. This helps to pre-heat the plank and also sterilizes it. I flipped it and waited until the plank started smoking (about five minutes) then put the salmon on skin side down. I had applied the rub about thirty minutes before on all raw surfaces) after a light coating of extra virgin olive oil.

These two filets were probably 1 1/4" thick at the thickest. I figured ten minutes (from past experience). I wanted to remove them JUST when they started to flake. Ten minutes was perfect and off they came. They were just beginning to flake and were very moist. The rub is the absolute best I have ever used - it was Trade East's Salmon Rub from GFS (Gordon Food Service). We deliberately left some to try cold on crackers the next day. They were wonderful hot and I have to tell you, they were AGAIN wonderful cold. I have found my "go to" rub for fish, that is for sure.

It was cold and raining so I didn't take any pictures but believe me, THIS is the rub and technique.

http://www.tradeeastspices.com/products/salmon-rub/#

Here is one of my earlier reports on Cod using another rub (until the Trade East replaced my old "best" rub):

http://tvwbb.com/showthread.php?43267-Cod-Filets-on-a-Plank&highlight=salmon+plank

Here is another on Steelhead:

http://tvwbb.com/showthread.php?41879-Steelhead-on-the-grill&highlight=salmon+plank

Keep on smokin',
Dale53

Thanks for sharing Robert. I plan to do some salmon soon and this helps greatly.