BBQ Sockeye Salmon

Ingredients

• 1 kg fresh wild sockeye salmon (fillets or steaks)
• sea salt

Directions

1. 1

   Acquire a "cedar plank"; these are available at our local grocery stores, though I admit I like the thick ones, about 3/4" thickness. Soak in water at least one hour.

2. 2

   Dust "smooth" surface of plank with sea salt.

3. 3

   Lay fillet on the plank, and salt, generously, with sea salt.

4. 4

   Light up the BBQ, leaving one side hot and the other side at minimum setting.

5. 5

   Lay the planked salmon over the cool side of the grill, add 3-4 cups of either mesquite or alder wood chips onto the hot side, close BBQ hood.

6. 6

   When flames start to happen with the chips, douse these quickly with water (just once!) and allow the fish to cook about 25 minutes.

7. 7

   Extinguish the "cool burner at this point, and reduce the hot side to 33% output.

8. 8

   Allow fish to cook to the "dore" colouring (reddish orange), about another 25-35 minutes, all with the hood closed.

9. 9

   I know this sounds "overcooked" but I encourage you to try it! We serve this with raw garden veggies (tomato, cucumber, radish, carrot spears, fresh green pepper, etc) with a creamy herbed dip -- very "light" eating, perfect for the hot and humid summer weather.