Planked Salmon

Ingredients

Salmon filet - I prefer skin on, but either fine

Wood planks - alder wood is my favorite

Dizzy Pig Raging River Rub

Maple Syrup

Salted Butter

Soak plank - soak for at least an hour

Heat egg to 350 degrees

Cover fish with Dizzy Pig rub - be generous. If no skin, do both sides, and coat the sides, too.

Pre-heat plank for 5-10 minutes

Place fish on plank and cook until internal temp of 130 degrees. Use a Thermapen to check.

Don't let salt-based rubs sit on meat that wants to dry out. Put the rub on right before you cook it.

Don't cook with mesquite charcoal. Too strong.

You can re-use a plank 4-5 times. Scrape off bottom charred part and re-soak.

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