This is one of my most popular dishes, even for people who do not like salmon. The reason (I think) that it is so agreeable is the cooking method tends to avoid the two most unpleasant things about salmon. The "slimy" texture is avoided by the pre-cook rub & dry roasting, and the extra "fishy" taste is removed by the "smoking".

This is NOT smoked salmon in the purest sense. What we are doing is roasting it, and imparting a slight smoke taste by using a plank and wood chips.

For this recipe I will present it using a gas grill since most everyone has one. You could accomplish the same results with a smoker, charcoal grill, or even a conventional oven *.

Preparation Time: 1 Hr
Cook Time: 3-4 Hrs
Serves: 6-8

A Foreword on Wood

You cannot just rip a plank off your fence and slap the food on it. Most cedar fence boards are treated with stuff you don't want to eat, even fresh from Home Depot. You should use untreated wood. Cooking retail places sell planks for cooking, but I don't use them for 2 reasons. 1) They are too small, designed for individual filets and such, 2) They are horribly expensive for what you get.

The wood I like is Alderwood. I buy it from a hardwood outlet in town, and I usually buy an 8 foot section, about 1 foot wide, and about 3/4 - 1 inch thick. It costs me about 40$, and lets me make this recipe about 5 times.

Other woods you can use are Cedar and Applewood.

When you do this on a gas grill, you will likely char the bottom of the board pretty badly. This is ok, but means you should expect to throw the plank away when done. If you do this in a smoker or conventional oven, you can re-use the plank. I send mine through the dishwasher and get 5-6 uses out of it.

Ingredients

Olive Oil
1 Big Salmon Filet (approx 3-4 lbs)
2 TBSP coarse salt
2 TBSP coarse black pepper
2 TBSP fresh dill, finely chopped
1 small can crushed pineapple
1 habanero chile, diced fine
1 package FRESH dill (not chopped)

Preparation

Measure the length of the filet. This is important for two reasons. 1) It needs to fit in your grill. If it is too long it will probably only be by a few inches. Cut the excess meat off from the TAIL side, 2) You are going to cut your wood to fit the filet.

Lay out salmon on a tray or pan big enough to hold it, it doesn't have to be flat. Mix the salt, pepper, and finely chopped dill. Rub the salmon with the mix, starting at the tail, and rubbing toward the head. Don't screw around, massage a bunch of this in and leave it on thick. After you are done, cover it up and put it in the fridge. Leave it in for a couple of hours if you can, but if not, just while you do the next stuff is fine.

* Adding smoke becomes a little harder in a conventional oven, rub salmon with 2 TBSP liquid smoke before rubbing salt/pepper mix if this is the way you are cooking it.

Cut your piece of wood to the length required, then soak it for as long as possible in water. Soak some wood chips while you are at it.

Mix the can of pineapple (juice is ok too), and the habanero.

If you need to get on with cooking, go ahead. If not, chill out with a drink or two and let the wood soak, the filet marinade, and the peppers infuse with the pineapple.

Gently towel the wood off, and brush the TOP with olive oil, say a TBSP or two. No need for a lot of excess.

Remove the filet from the tray and run it GENTLY under cold running water. No need to get every little piece of the rub off (some adds flavor) but we don't want it all. Pat it dry when done and put on the plank, skin side down.

Crank up the grill. Depending on your configuration you can try and run an indirect setup. Keep the burners under the plank pretty low, and the ones around it pretty high. Your roasting temperature can be from 250 to 400.

Cooking

Take spoonfulls of the pepper/fruit mix and apply it to the filet. Not too much, you are not making a layer, just adding some flavors. Now take the fresh dill and layer it over the top. That's it, you are ready to cook it.

Throw the whole assembly into the grill along with some wood chips. No need to turn at any time, just watch the plank to make sure it doesn't burst into flames (keep squirt bottle handy).

Cook for a couple of hours at 350 and above, maybe a bit longer for 250-350. It's done when you want it to be. Some like it less cooked, some more.

This meal goes good with a semi-dry white wine such as a Reisling, or a flavorful beer such as a Hefeweizen. In the summer I serve with fruits and cheeses, in the fall or winter some heartier things like potatoes/squashes.