Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods& Barbecue SuperSite.
1 tablespoon lime juice
2 cloves garlic, minced
1 ½ to 2 lb. fresh salmon fillet, skin on
1/2 teaspoon chili powder
Several grinds of freshly ground black pepper
Soak the cedar plank in warm water for 20 minutes. Brush the plank with olive oil.
Prepare coals (or gas grill) for grilling over hot fire (450˚F to 500˚F).
Combine the lime juice and garlic on a plate. Dip the salmon in the mixture, let it marinate for 12 minutes (6 minutes per side).
Sprinkle the salmon with chili powder then place it on the cedar plank and put the plank in the center of the grill.
Grill until it is just opaque in center and still very moist, about 20 minutes.
Have a spray bottle of water handy if the edges catch fire, but smoldering, smoking and charring on the underside of the plank is normal.
Serve the whole plank of fish on a large platter.