Prudhomme'S Cedar Plank Grilled Salmon

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   1. Salmon Preparation:

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   a. Slice the filets into 4 servings and place on wax paper

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   b. Sprinkle on Paul Prudhomme's Magic Seasoning Blends Seafood Magic (to taste)

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   c. Add paper-thin slices of Vidalia Onion (optional)

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   d. Layer with two thin fresh lemon wedges with a pat of butter underneath

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   e. Put in refrigerator for at least two hours

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   2. Plank Preparation:

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   a. Submerge in water for a minimum of 4 hours

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   b. Remove and shake off water

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    c. Coat with Extra Virgin Olive Oil on one side

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    d. Set aside for cook

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    Cooking Directions

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    1. Bring Big Green Egg temperature up to 425 degrees and stabilize

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    2. Place soaked planks (olive oil side up) on grill

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    3. Allow to heat up until they appear to 'steam' or 'smoke' lightly

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    4. Place Salmon on planks (skin side down)

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    5. Close BGE Lid and let cook for 15 minutes

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    6. Test for flakiness and adjust cooking time accordingly.

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    7. Remove from heat and serve hot.

No additional tips available.