BBQ Salmon on Wet Plank (Old Native Indian Recipe)

• (5 lb) whole salmon, with skin head removed and tail removed, open stomach to spine, but left intact↗1
• tablespoons butter↗2
• cup chopped chives or 1/2 cup chopped green onion1⁄2
• lemon pepper
• salt↗
• lemon↗1

Step-by-step instructions

1. 1

   Presoak, totally submerged plank for at least 1 hour. (We are lucky enough to be beside a lake, otherwise you may have to use bathtub or container large enough to submerge the plank. Plank can be Cedar, Alder, Apple, Cherry, Hickory, Maple, Oak. Can also be soaked in beer or wine, it is the cook's choice. Plank must be short enough to accommodate the barbecue, yet big enough to accommodate the fish.

2. 2

   Preheat barbecue to 350°F.

3. 3

   Place plank in barbecue and allow it to preheat until it starts smoking.

4. 4

   Baste salmon with butter and salt and pepper.

5. 5

   Add chives or freen onions.

6. 6

   Place on plank with skin side down.

7. 7

   Barbecue with lid closed for 15 to 25 minutes until fish is opaque,.

8. 8

   Garnish with fresh lemons sliced thinly.

9. 9

   Serve and enjoy!