Grilling Method: Indirect/Medium Heat

1          salmon fillet, skin on (about 2 ½ to 3 pounds and 12-14 inches long)

½         cup white wine

1 ½      tablespoons freshly ground pepper

1 ½      tablespoons sea salt

            Olive oil

½         cup favorite barbecue sauce

Special Equipment: 1 Grill Friends™ Cedar Organic Grilling Plank

Preheat gas or charcoal grill and set for indirect/medium heat grilling.

In a sink or container large enough to hold the plank, immerse the plank in water for 30 min. or longer (you may need to weigh it down). 

Place the salmon fillet, skin side down, on a baking sheet with sides.  In a small bowl, mix together the white wine, salt and pepper.  Pour the mixture over the salmon.  Cover the salmon with plastic wrap and refrigerate for 30 minutes.

Uncover the salmon and place it, skin side down, in the middle of the plank and brush with olive oil. Place plank in center of grill and close lid. Cook over medium indirect heat for 25-35 minutes. Brush fish with barbecue sauce during last 10 minutes of cooking time. Fish is done when the flesh flakes easily with a fork. The internal temperature should be between 140-145ºF depending on desired degree of doneness..

Serve warm or at room temperature.

Serves 8 to 10