BY: JEFF WONG

1          cedar plank ½ inch thick soaked in water for 4-6 hours (sold at Mud Bay if needed)

4          skinless salmon fillets about 6 oz each

2 tbsp  Metropolitan Chef Salmon Rub (sold at Mud Bay Wines if needed)

2          garlic cloves minced

2          green onions, finely chopped

2          lemons

1 cup   chopped fresh dill

½ cup  chopped shallots

2 tbsp  Seafood plank seasonings (recipe below)

2 tbsp olive oil

            sea salt

·        Preheat grill to medium to high heat 350-400 degrees. Season salmon fillets with BBQ Rub mixture. Set aside. Mix together the garlic, green onions. The juice of lemon, dill, shallots, seafood plank seasoning, olive oil and salt to taste.

·        Remove plank from water and season on side with sea salt. Place the plank on the grill and close the lid. Heat the plank for 3-5 minutes, until it starts to crackle and smoke.

·        Open lid and place salmon on plank and top with mixture spread evenly on fillets. Close the lid and plank grill for 12-15 minutes until cooked to medium doneness or until salmon flakes when lightly pressed. Remove plank from grill and cool for 1 minute. Squeeze remaining lemon over salmon fillets before serving.

·        Serves 4

Seafood Plank Seasoning (this is a secret!)

½ cup dark brown sugar

¼ cup coarse black pepper

¼ cup coarse sea salt

3 tbsp granulated onion powder

2 tbsp mustard seeds cracked

1 tbsp dried dill weed

1 tsp dill seed

1 tbsp coriander seed

1 tbsp lemon pepper seasoning

2 tsp granulated garlic powder

• In a large bowl mix all ingredients together. Transfer to a sealed container. It should store for up to 6 months. Makes 1 ½ cups approximately.