Board salmon
4 slabs of fresh salmon, up to six-ounces, filleted with the skin on
1/2 c. real maple syrup
Maple or birch plank, 4 inches by 12 inches and 1/2 inch thick
Make your plank, and place in water, to soak overnight before using. When your charcoal grill is ready, remove the plank from the water. Place the salmon, skin side down, on the plank. Place the plank on the grill about four inches above the coals and close the grill lid, leaving the vents open. Check the fish after 10 minutes. If the salmon is turning orange and flaky, drizzle with maple syrup and close the lid for another 8 minutes. The salmon is done when it flakes easily but still is moist. It should lift from the plank and the skin should stick to the plank. Serve immediately. The trout whisperer
