I picked up a couple of filets this morning from the local commissary. A little EVOO, salt, pepper and seasoned
with Pike Place fish rub. I mixed ΒΌ cup of pure maple with 2 large tablespoons of Dijon mustard for the glaze.
I soaked a maple plank for a few hours then put it on the SRG to heat up and start smoking.
The plank was a tad bit large on the grate but I made it work. I placed the salmon on the plank and then gave
each piece a light coating of the glaze. The SRG was set to about medium temperature.
Right after I pulled the salmon off the grill I gave it another coating of the glaze. The salmon was tented for about
15 minutes while the sides were prepared.
Here is my plate with packaged Rice Pilaf and green beans.
A very nice light smoke flavor complimented this delicious salmon. Next time I will probably leave the SRG on high
but I was afraid since I was using a sugary glaze that too high heat would make the salmon burn.
