Pit Boss Salmon Recipe (Using a Cedar Plank for EPIC Flavor)
Want to cook a declious piece of salmon on a cedar plank in your Pit Boss grill? This recipe will blow your mind, it packed full of ginger, soy sauce and chilli oil.
Equipment
- 1 pellet grill
Ingredients
- 2 lbs of salmon fillet skin-on
- 3-4 tablespoons = honey
- 2 tablespoons soy sauce
- 2 tablespoons of sliced ginger
- 2 tablespoons of chilli oil
- 2-3 untreated cedar planks 14 x 6 inches, 1/2 inch thick
- 1 liter wine, beer, sake, or water (for soaking planks)
Instructions
- Soak your planks in water (or any other liquid mentioned earlier) for 1 – 2 hours
- Rinse your fillet under running cold water and pat dry with paper towels. Place on a baking tray and rub all sides with olive oil.
- Prepare your marinade by combining all ingredients in a bowl. Coat every part of the salmon with this mix. Refrigerate and leave to marinate for 15 minutes or until ready for the grill.
- Preheat your Pit Boss grill to medium heat, 325°F – 375°F.
- Place pre-soaked planks on the grill grate and close the lid. Your planks are ready when they start to smoke and crackle. Keep a spray bottle filled with water handy, just in case your planks start to burn.
- Put your seasoned fillets on the planks, skin side down. Cook salmon on indirect heat, with the lid closed for 10-20 minutes.
- Check for doneness. You’ll know your fillet is ready when it has an even pink color at the center or when it becomes tender and easily flaked with a fork. You may also use a thermometer; the fillet is completely cooked when it reaches an internal temperature of 135°F.
- Take off the grill and allow to rest for 5 – 10 minutes. Using a sharp knife, separate the salmon skin from the meat. Cut up and serve.