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1
Note: Youll also need a new food-safe cedar plank thats large enough to hold the fish with about an inch of margin around the edges.
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2
Soak the cedar plank in warm water for 1 to 2 hours, making sure that it stays submerged.
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3
Combine 1/2 cup of the chili sauce and the hoisin sauce in a small bowl, whisk to combine and set aside.
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4
Start your grill and prepare for direct cooking over medium heat (375-400 degrees F).
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5
Remove the plank from the water and pat dry with paper towels.
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6
Place the fish on the plank, skin-side down, and brush the flesh side with a light coating of the chili sauce mixture.
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7
Note: If the fillet has a thin tapered belly edge, fold it under so that the fish is of uniform thickness.
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8
Put the planks on the grill grate directly over the coals/flame, close the lid, and cook 15 minutes.
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9
Brush the salmon with another light coating of the chili sauce mixture, close the lid and continue cooking until the internal temperature of the fish is 145 degrees F (10-15 minutes).
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10
Remove the plank to a sheet pan, brush the fish with another light coating of the glaze, set aside and let cool.
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11
Once cooled, carefully remove the fish from the plank (leaving the skin), wrap in plastic wrap and refrigerate.
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12
Note: You can prepare the salmon a day or two in advance.
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13
Combine the remaining chili sauce and cream cheese in a small bowl and whisk to combine.
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14
Put the mixture into a gallon-size zip-top bag and seal while removing the excess air.
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15
Make an improvised (and disposable) piping bag by cutting off about 1/8 of one lower corner of the bag (or insert a standard piping tip), set aside.
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16
Peel the cucumbers and reserve the strips of peel from one.
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17
Cut the cucumbers on a diagonal into 1/4 slices and arrange them on a large serving platter.
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18
Mince the reserved peels to use as a garnish.
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19
Flake the salmon and put a small mound on each cucumber slice.
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20
Pipe a dollop of the cream cheese mixture on each, and garnish lightly with the minced cucumber peel.
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21
Serve and enjoy!
