Salmon on Cedar Plank
Ingredients
- Salmon fillet
- Zesty Italian Dressing or Balsamic Vinaigrette
- Barbecue rub - Traeger recommends "Blackened Saskatchewan" which is really good. I've also used regular blackening seasoning and a generic rib rub. All were very good.
Instructions
- Place the fillet on a pre-soaked cedar plank. I fold thin sections underneath to try and create a uniform thickness (helps to prevent overcooking of thin sections)
- Rub the filet with the Italian dressing
- Generously apply the rub to the fillet
- Grill at 350 for about 25 minutes until it flakes easily. I have started using a meat thermometer. Cooking to 125-130° in the deepest section seems to work really well. Be careful to not overcook.
Notes
There are often thin portions of the salmon filet, which are easy to overcook. You can trim them off, or you can fold them under to create a consistent thickness through the entire filet.