Cedar planked salmon

     I have to admit that I am a bit of a foodie. I enjoy different comfort foods at various times of the year. Summer for me means BBQ. Salmon is one of my favourite fish, the smell of this cooking on the BBQ is heaven. Cedar smokes the fish to create a wonderful smokey flavour, the marinade caramelizes as it cooks, creating a slightly sweet and savoury experience.
    This recipe first came from my lovely SIL (who states she just got it off the web), I liked it but as I always do, I tweaked it. I have a habit of doing this to recipes. My family will attest to my rearranging or adding spices to better recipes. Cooking for me is an art, often I just do, I don't measure, just going by taste.

Cedar planked Salmon

Items needed;

• BBQ (some people ask)
• 3-4 Cedar planks( preservative free- available at most grocery stores)

Ingredients;

• 2 large Salmon fillets
• 2L bottle of regular cola
• 1 cup packed brown sugar
• kosher salt( enough to cover the fish)
• 1 bunch fresh dill 
• optional; 1 tablespoon soy sauce,  1 shot rum, 1 tsp Dijon mustard 

Prep;

1. Lightly rinse your salmon fillets, place on a large tray.
   
2.  Salt fish, covering all sides (don't worry, this gets rinsed off- it is to remove moisture).
   
3. Let fillets sit in the salt for 2-3 hours( not longer,it will absorb salt if left too long), After, rinse salt off with water and gently pat dry with paper towel.
   
   
   
   
   
   
   
4. Cut fillets into smaller pieces
   
5. In a large bowl, add small amount of cola, mix in sugar and optional ingredients if using, then add fish and add enough cola to cover the fish.

   

   
   

6. Let sit for at least 2 hours or overnight.
7. 2 hours before cooking, soak cedar planks in water( you can use a sink or large clean bucket).
   
8. Warm the BBQ- heat on low.
   
   
9. Add fish on planks, place on BBQ grill.
   
10. Cook for approximately 20 minutes, bring some water -planks may catch fire-water is to put out flames gently( times vary according to BBQ), it may need less time, or more time. It should flake and still be moist, edges should be caramelized)
    
11. Remove planks, plate the fish, garnish with fresh dill, salt and pepper to taste. Enjoy!