Jeff and I decided to be brave and barbecue a salmon fillet. We found a recipe for cedar-planked salmon with a hoisin and dijon mustard glaze, and since he's a fanatic, Jeff modified the recipe a bit to include maple syrup (like any good New Brunswicker would).
The fillet went onto the smoking cedar plank, and the lid went onto the charcoal grill.
We were very patient, and didn't peek for 20 minutes.
And, boy, were we rewarded for it.
The salmon was extremely moist and flaky, with a wonderful smoky taste from the cedar plank. The sweet, sharp, and sticky glaze was to-die-for, and its flavours perfectly complemented the the fish without overpowering the taste of it. It was even better than what I've recently enjoyed in restaurants. Cooking at home can be so rewarding.
I'm glad that I've finally learned not only to enjoy fish, but also to cook it myself; I feel as if a whole new aspect of the foodie world has opened up for me. My goal when I decided to try fish was to get to the point where I eat it at least once a week. With a recipe like this, that doesn't seem like very much of a challenge!
Cedar-Planked Salmon with Maple Syrup, Hoisin, and Mustard Glaze: The recipe
Amanda's notes: Add a tablespoon of maple syrup to the Weber recipe if you so desire.
We used a skinless fillet, which didn't seem to affect the suggested cooking time. Jeff seasoned the plank with salt and pepper before adding the fillet.