Cooking a whole salmon fillet on a plank of fragrant wood is a path to maximum, lightly smoked flavour. Although at a glance this is a modern trend, this method traces its origins hundreds if not thousands of years; indigenous peoples of the Pacific Northwest cooked salmon on western red cedar over open fires. They appreciate salmon as a sacred gift from the water, and the first catch of the season is celebrated with songs and dancing.

Suitable planks can be sourced from BBQ supply stores, and can be used multiple times. The spice mix here is a simple suggestion. You can branch out with other ingredients like a drizzle of honey, miso paste, or a scant application of your favourite spices.

Ingredients

1 salmon fillet (about 800g)

Spice Mix

¼ tsp chilli flakes

1 tsp sea salt (or savoury salt, such as smoked salt)

A good grind of black pepper

About 1 tsp of picked thyme leaves

1 tsp of raw or brown sugar to help the glaze

To Cook

A drizzle of olive oil

1 untreated cooking plank, such as cedar, or in this case cherrywood was used

Method

Pre-heat a lidded BBQ

Soak the wood plank in water for an hour or so.

Using measuring spoons, measure out the spices.  Give them a coarse grind in a mortar and pestle.  Mix in the thyme leaves and sugar, then rub evenly over the flesh of the salmon.  Leave to cure for about 20 minutes. 

Place the salmon on a plank, drizzle with olive oil

Place the plank and salmon on the bbq grill over direct heat.  A high heat is necessary to start smoking the board for the desired effect.

Cook for about 20 minutes. When the fish are firm to the touch it will be done. Rest for a few minutes before serving.