Death’s Door Salmon on a Plank

06SalmnPlankOnGrillbfLOWe have great neighbors.

Mike and Abbey came back from a weekend in Door County (named for the Porte des Morts) and presented us with some truly wonderful salmon; smoked, which I posted about with the jalapeño cream cheese, and two of these lovely filets, one of which we decided to grill on our trusty cedar plank.

Our last foray with the plank was good, but I was looking for something with less brown sugar. I think I made the right choice.

•1 tsp Tellicherry pepper
•1 tsp Cajun Seasoning (I used Penzeys)
•1 tsp dried basil
•1 tsp parsley
•1 tbsp basic paprika
•1 tsp Spanish smoked paprika
01cSalmonRubClosebfLO•2 tsp Caribbean Calypso Seasoning
You really should get some of this stuff, and the Shichimi Togarashi, too; but you could substitute some dried orange peel and a bit of cayenne
•2 tsp granulated garlic
•1 tbsp (packed) dark brown sugar
•1 tbsp coarse sea salt
•Salmon filet(s)
•Fresh lemon juice

03aSalmonWithRubbfLOCombine the seasonings together and stash in a tightly lidded jar – the amounts listed will make more than enough rub for 3 or 4 large filets, so keep the spare sealed and ready for the next time.

Lay the salmon out on a large piece of waxed paper and sprinkle well with the rub, then flip it over and cover the other side.

Fold the waxed paper over the salmon, press the rub into the flesh, and stash in the fridge for 3 or 4 hours.

05RubRestedbfLOThis is a good time to prep your plank by placing it in a large pan and covering with water, wine, or cider. Weigh the plank down (a kitchen brick works well here) and set aside to soak for at least 1 hour, tho’ 3 or 4 hours, while your salmon is resting, would be fine.

Preheat your grill to high, then reduce the temp to medium.

Arrange the salmon – now nicely seasoned and rested – on the plank, skin side down, drizzle with the lemon juice, and pop on the grill.

07SalmonDonebfLOClose the lid and cook for 10 to 15 minutes, until the salmon flakes easily, or until the internal temperature at the thickest part of the filet registers 125º.

In truth, Rich did this part, and did some more fussing with the fish; flipping and poking and all that. He also began with the skin side up; you do what you like.

Here’s how the salmon came out – nicely flavored and just about perfectly done.

11aDinnerNICEbfLOOops! Ours was just a touch underdone at the thickest part, but not to worry, 60 seconds in the ‘wave and we were good to go for dinner.

Mmmm, dinner. Planked salmon, baked potato, and vinegar and onion green beans with a nice dab o’ rémoulade on the side.

I stashed one last filet in the freezer, and have a brand-y new alder plank under the grill and am thinkin’ a good long soak in chardonnay, then seasoning the salmon in a fair amount of Shichimi Togarashi – that jar of Japanese Seven Spice I mentioned above.

I’ll let you know how it turns out…

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