Unwrap the filet and find and remove any pin bones that are left. In the photo below you will see the little white suckers sticking up out of the flesh. If you lightly run your hand down the filet you can feel any you can’t see. I used a pair of needle nose pliers to pull them out.
Sprinkle kosher salt over the glaze then thinly slice the lemon you zested for the glaze and arrange on the filet to cover as much as possible. I then wrapped it up and put in the fridge for about 3-4 hours. Make sure and start soaking your cedar plank now too.
I used a full chimney of briquettes and poured them onto one side of the Weber. Placed the cedar plank directly over the fire and let it get hot and slightly charred on the edges. Now is time to put the salmon on the plank…carefully. I had to trim off part of the tail end of the filet as it was too long for my plank. I waited until my plank was on fire and doused it with beer and moved the plank to the indirect heat, covered it up and cooked for about 25 minutes. It may have been 2-3 minutes too long if you like your salmon medium rare.
I sliced the filet into four large portions (and ate two…lol) and served over a little orzo pasta salad with cherries, green pepper and red onion in a simple garlic vinaigrette. Squeeze the lemon slices over the fish and feast! It was a fantastic once a year meal just a little sweet, salty, sour and spicy with a hint of cedar…YUM!