There's no substitute for the wooden planks and charcoal heat when it comes to this grilled salmon recipe with Memphis rub.
2 pounds wild-caught Alaskan salmon fillets, cut into 4 pieces
2 clean cedar planks, soaked in water for one hour
Rinse and dry salmon fillets. Sprinkle on rub, coating flesh side of fish. Let stand for 20 minutes.
Light coals, and, when they are gray, push to outer edge of grill surface. Place soaked planks on grill.
Add salmon, skin-side down, and cover grill. Grill for 10 to 15 minutes, or until salmon turns light pink (but is not dried out). Do not turn over!
Transfer to serving platter; remove skin before serving. Yields 4 servings.
NOTE: We love eating this with an impromptu sauce made from mayonnaise, sour cream and an assortment of fresh herbs. Experiment with whatever you have growing in your garden.
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