Total Servings: 1
Preparation Time: 30 minutes
Challenge Level: Moderate
Untreated cedar wood shingle or plank, washed then soaked for about an hour
Aluminum steam table pan, if grill has no lid
1/2 pound salmon fillet or steak
1/2 teaspoon olive oil
1/2 teaspoon powdered jerk or Cajun seasoning
Preparation at Camp:
1. Prepare salmon by lightly rubbing both sides with olive oil, then heavily sprinkling one side with seasoning. Add seasoning to the skinless side if using fillets.
2. Heat one side of the plank or shingle over a flame or coals until it smokes lightly, about 3 minutes.
3. Remove plank from the grill using tongs, turn hot side up, and immediately place salmon on browned side of the wood, with the seasoned side of the fish facing up. If using fillets, the skin side should be placed on the wood, with the thickest part of the fillet on the thinnest end of the shingle.
4. Immediately return plank to the grill and cover with lid. If grill does not have a lid, an aluminum steam table pan can be placed upside down over the fish. The pan reflects heat back on the top of the fish, allowing it to bake.
5. Cook until the fish meat is opaque and easily flakes with a fork. As an example, about 10 minutes is required for a 1-inch-thick fillet cooked over high heat. If using a thermometer, cook until internal temperature is at least 145°F.
• If the plank catches fire, carefully spray wood with water to douse, being careful to stay far enough away from the flames to avoid flare-up. Lower the grill temperature to prevent reoccurrence.
• Be certain the wood has not been treated with preservatives. If shingles are not available, planks may be cut into 10- to 12-inch lengths from 1 x 6 cedar lumber. Do not use other types of wood, such as pine, which will impart a turpentine flavor to your fish. Prepackaged cedar grilling planks can be found at larger retail stores.
Ken and Judy Harbison, Rochester, New York, Lipsmackin’ Car Campin’