Grilling fish is not something I have historically done too often, but this method will definitely increase the frequency that fish sees my grill. Two main points here that I will stress is the cedar plank and the Sucklebusters rub. These two items infused amazing flavor into this salmon.
Video:
Ingredients
4 salmon filets
Extra virgin olive oil
Sucklebusters Lemon Pepper Garlic Rub
2 lemons
Cedar plank
Glaze
1/4 stick butter
1/4 cup brown sugar
1/4 cup soy sauce
2 tbsp honey
2 tsp red chili powder
2 tsp cayenne pepper
2 tsp Sucklebusters Rub
Soak the cedar plank in water for 30 minutes
Instructions
Drizzle salmon with extra virgin olive oil
Season salmon with Sucklebusters Lemon Pepper Garlic Rub. No need to season the skin side
Allow salmon to sit for 30 minutes
Glaze
In a cast iron bowl add butter, brown sugar, soy sauce, honey, red chili powder, cayenne pepper, and Sucklebusters rub (if you do not have a cast iron bowl you can melt ingredients on the stove in a small pot)
Set up charcoal grill for two-zone cooking; allow grill to heat to 300° - 350°
Place cedar plank in the cool zone of the grill
Place salmon directly on the hot zone of the grill, seasoned-side down, directly on the grill grates
Sear for one minute
Remove salmon from the hot zone, flip and place on the cedar plank skin-side down
Place cast iron bowl with glaze directly on the grill (if you do not have a cast iron bowl you can melt ingredients on the stove in a small pot)
Close lid and allow glaze to melt for 10 minutes
Using a brush, mix glaze and brush the top of the salmon
Allow salmon to cook on the cedar plank until internal temperature hits 135°, about 20 minutes. Continue to brush with glaze.
Cut lemons into slices
Once internal temp hits 135°, apply one last application of the glaze
Add lemon slices to top of the salmon
Remove from the grill
I would recommend grilled asparagus seasoned with lemon pepper to go with this as well.
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