BBQ Jamaican Cedar Planked Salmon

Lemon Juice, 1 tbsp
Elias White Honey Unpasteurized Liquid, 1 tbsp
Garlic, 2 clove
*Captain Morgan Original Spiced Rum, 1 oz
Lemon Zest, 0.5 tbsp
Shallots, 1 tbsp chopped/Minced
Lime Juice, 0.33 fl oz
Ginger, ground, 0.25 tsp
Pure Himalayan Salt, 0.25 gram(s)
Paprika, 0.25 tsp
Pepper, black, 0.24 tsp
Sockeye Salmon, 305 gram(s) - Skin on

1 untreated Ceder Plank Soaked for at least 4 hours in cold water.

Best on propane BBQ's have yet to try charcoal.
any kind of salmon could be used.
you can mix that salt and pepper into the marinade if you wish but i prefer to just grind those 2 spices on as soon as it goes onto the grill i tend to use less that listed.

Mix All ingredients together in a bag Saving the Salmon for last. Once everything is in the bag add the salmon being sure to lay flat so the meat absorbs the flavor.
Leave in fridge for at least an hour. I like to leave mine for 2 hours minimum.
When ready Heat and clean grill if not already done.
once heated to 400-450 Celsius you will be ready to BBQ.
Place Salmon on soaked ceder plank skin side down.
Place the plank and leave for about 30 minutes or until desired doneness has been reached.
Tent with tinfoil till ready to serve.

Serving Size: 305 G salmon = 2 pieces servings

Number of Servings: 2

Recipe submitted by SparkPeople user SUNKISSEDAURORA.