Directions
- Soak the cedar planks in warm water for an hour or more.
- In a bowl, mix together the olive oil, rice vinegar, sesame oil, soy sauce, and minced garlic.
- Add in the salmon and let it marinate for about 30 minutes.
- Start your grill on smoke with the lid open until a fire is established in the burn pot (3-7 minutes).
- Preheat grill to 225°F.
- Place the planks on the grate. Once the boards start to smoke and crackle a little, it's ready for the fish.
- Remove the fish from the marinade, season it with the onion powder, parsley and Pit Boss Smoked Salt & Pepper Rub, then discard the marinade.
- Place the salmon on the planks and grill until it reaches 140°F internal temperature (start checking temp after the salmon has been on the grill for 30 minutes).
- Remove from the grill, let it rest for 10 mins, then serve.
