1 pound salmon (2 fillets)
2 cedar planks, soaked five or six hours
Bunch fresh cilantro, parsley or preferred herb
Bunch fresh dill weed
8 twigs rosemary
2 lemons, thinly sliced (reserve 1/2 of one lemon to make two wedges)
1 tablespoon vegetable oil
2 tablespoons maple syrup
½ cup sweet barbeque sauce
½ tablespoon crushed red pepper
½ cup finely chopped yellow onion
1 tablespoon brown sugar
½ teaspoon Kosher salt
½ teaspoon fresh ground pepper
1. Combine barbeque sauce, maple syrup, brown sugar, and salt & pepper, stirring until the brown sugar is dissolved.
2. Add red pepper and onion, stirring to combine.
3. Place the salmon in a container, pour the marinade over the fillets, cover and place the salmon in the refrigerator overnight.
4. Soak the cedar planks for five or six hours before use the next day.
5. Remove the salmon from the refrigerator, uncover, and set aside.
6. Pre-heat your grill to 250 degrees
7. Cover each cedar plank with ½ bunch cilantro (or favorite herb)
8. Place ½ bunch dill weed on top of the cilantro, spreading out evenly.
9. Space out ½ the rosemary on each plank.
10. Evenly spread the lemon slices on top the herbs.
11. Place a salmon fillet on top of the lemon slices.
12. Pour half the marinade sauce over the salmon, allowing it to run into the herbs.
13. Place the planks on the upper shelf of your heated grill and cook 30 minutes. Open the lid as few times as possible during cooking.
14. 20 minutes into cooking, pour the remaining marinade over the fillets.
15. To serve, place the fillet on a plate, leaving behind the cooked herbs and lemon slices. Garnish as desired, and place a lemon wedge on each plate.