Ingredients: 8 Atlantic salmon (boneless, skinless fillets) about 6 oz. 1 tbsp. "Bone Dust" barbeque spice (see below) Crust Mixture: Mix together the following: 1 cup fresh dill, chopped 1/2 cup shallots, chopped 2 cloves garlic, chopped 2 green onions, chopped 3 tbsp. black pepper, cracked 2 tbsp. olive oil juice of one lemon

Methods:

1. Note: Soak cedar planks ahead of time in cold water for 4 - 5 hours (use natural, untreated cedar wood, five-eighths of an inch thick x 10 - 12 inches long x 8 inches wide)
2. Pre-heat barbeque to its maximum temperature.
3. Season salmon fillets with "Bone Dust" barbeque spice.
4. Combine shallots, dill, onion, lemon juice, garlic, salt and pepper to create a crust mixture; add a thick layer of the shallot-dill crust mixture onto fish, spreading generously over the flesh side (not skin side) of each fillet
5. Season soaked planks with sea salt and place on grill, close lid and heat for 3 to 5 minutes until they start to crackle and smoke. Carefully lift lid and place salmon fillets on hot planks, skin side down.
6. Close lid and plank-bake salmon for 12 to 15 minutes for medium doneness. Check periodically to make sure that planks are not on fire. Use spray bottle to extinguish any flames.
7. Squeeze lemon over fillets. Carefully remove planks from grill and transfer salmon to serving platter. Lay wooden planks on barbeque, close lid and heat for 4-5 min. or until the wood begins to crackle and smoke.

Total Preparation Time = 35 min

Servings = 8

BONE DUST BARBECUE SPICE
Ingredients:

1 / 2 cup paprika
1 / 4 cup chili powder
3 tbsp. salt
2 tbsp. ground coriander
2 tbsp. garlic powder
2 tbsp. white sugar
2 tbsp. curry powder
2 tbsp. dry hot mustard
1 tbsp. freshly ground black pepper
1 tbsp. ground basil
1 tbsp. ground thyme
1 tbsp. ground cumin
1 tbsp. cayenne

Directions:

In bowl mix all ingredients together will. Store in tightly sealed container.

Alternative Method:

Cedar Planked Salmon with Crab and Scallop Crust

1 untreated red cedar planks 1" thick, 10" wide and 12" long, soaked in water for 2 hours
6 x 10-12 oz portions Atlantic Salmon fillets, boneless and skinless
4 tbs. seafood seasoning

Salmon Crust

1 bunch green onions chopped
1 large red onion, finely chopped
3 cloves garlic, minced
1 tbsp. chopped fresh dill
1.5 cups fully cooked crab or lobster meat
1 cup grated mozzarella cheese
1/4 cup BBQ Sauce
1 tbsp. seafood seasoning
12 large fresh scallops

Rub salmon fillets all over with bay seasoning pressing the spices into the meat. Mix crust ingredients together and place 1/6th of the mixture on top of each salmon fillet. Place 6 fillets on a plank, evenly spaced. Using a sharp knife slice the scallops into 4 or 5 rounds and layer 6 - 8 scallop slices evenly over the crusted salmon. Place on high heat grill. Cover with a lid. Plank for 12 - 15 minutes until salmon is just cooked through and the scallops are golden. Do not turn fish, just let it cook covered. If you have flames on the planks use a spray bottle of water to douse the flames and move the plank to a cooler part of the grill. Serve smoking on plank.

Serves 6