Here’s a classic North American (found in the USA and Canada) recipe for a barbecued main dish of salmon cooked on a cedar plank that makes a wonderful Easter centrepiece (it also works for Good Friday too).
Prep time 20 minutes/Cook time 95 minutes/Serves 8
Ingredients:
2 tbsp light brown sugar
2 tsp smoked paprika
1 tsp grated lemon zest
Kosher salt
Freshly ground black pepper
1 x 1.125kg (2 ½ lb) skin-on salmon fillet
Method:
Soak a large cedar grilling plank (about 38 x 18cm [15 x 7 in]) in water for 1 to 2 hours.
Pre-heat your barbecue to medium (a kettle or covered barbecue is needed). Combine sugar, paprika, lemon zest, and 1/2 teaspoon each salt and pepper in a bowl. Season salmon with salt and rub spice mixture all over flesh side.
Place the salmon on the soaked plank, skin side down. Barbecue, covered, to the desired doneness (25 to 28 minutes for medium).
