Cedar Plank Rum Salmon

For a little taste of the Caribbean, consider this version of classic grill-roasted salmon. While I'm preparing salmon on the grill today, it can also be prepared with the same spices and baked for 30 minutes in a preheated 350F degree oven without a plank.

This recipe originally appeared on the Food Network, but I have modified it over time to the below. In making the original I found little if any of the rum flavor transferred from the rum-soaked board to the fish. Here I've sliced a couple thin slices of lime to garnish the tops before using the remainder of the lime for juicing. 

Ingredients

1/2 cup dark rum, plus 2 tablespoons
3 cups water
1 or 2 cedar planks

2 tablespoons honey
2 tablespoons dark brown sugar
1 teaspoon ground ginger
1 teaspoon ground coriander
2 teaspoons kosher or sea salt
1/2 teaspoon ground cinnamon
1 lime/lemon, juiced
4 salmon filets 
 
Instructions

Mix 1/2 cup of the rum with the water in a large container and submerge the planks in the water for 30 to 45 minutes. Use a weight to insure they remain submerged.

While the planks soak, in a medium bowl mix together the 2 tablespoons rum, honey, brown sugar, ginger, coriander, salt, cinnamon, and lime/lemon juice. Place the salmon in a shallow baking dish (skin side down if they have skin) and spread the mixture over the salmon. Refrigerate for 30-60 minutes.

Preheat the grill over medium-high. Remove the salmon from the refrigerator and arrange on the planks, (skin side down if they have skin.) Put the planks on the grill and cook until the flesh is firm to the touch, allowing the plank to smolder, not burn, about for 30-40 minutes. Remove salmon to a serving platter and let rest 5 minutes before serving.