One Untreated Cedar Plank (About 12 Inches In Length)
Two Eight Ounce Salmon Fillets With The Skin
Two Teaspoons Of Canola Oil
A Tablespoon Of Red Chili Powder
A Teaspoon Of Lime Zest
¾ Teaspoon Of Sea Salt
¼ Teaspoon Of Ground Cumin
¼ Teaspoon Of Red Cayenne Pepper
Combine the chili powder, the lime zest, the sea salt, the ground cumin, and the red cayenne pepper in a bowl. Mix well.
Brush the salmon fillets (on the flesh side) equally with the canola oil. Spread the chili powder mixture evenly on the flesh side of the salmon fillets. Refrigerate the salmon fillets for at least an hour before cooking.
Soak the cedar plank in water for at least one hour.
Let an outdoor grill get hot on medium heat. Place the cedar plank on the cooking grate. When the plank begins to smoke a little, place the salmon fillets on top of the cedar plank skin side down. Close the lid of your grill. Let the salmon fillets cook for a half hour without taking the lid off. The fish is ready when it begins to flake easily with a fork. Serve while hot.