Steps to Make It. Gather the ingredients. The Spruce / Maxwell Cozzi. Rinse and pat the salmon dry with paper towels. Pull out any pin bones from the salmon. The Spruce / Maxwell Cozzi. Combine the brown sugar, salt, and pepper in a small bowl. The Spruce / Maxwell Cozzi. Step 6: Unwrapping and Serving. Once the salmon is cooked, carefully remove the foil packet from the grill. Be cautious, as it will be hot! Open the packet, and you’ll be greeted with mouthwatering aromas. Serve the salmon directly in the foil or transfer it to a serving plate. Squeeze fresh lemon juice over the top for an extra zing! Brush the grill grates with a little vegetable oil to prevent the salmon from sticking. Next, place the salmon skin-side down on the hot grates and let it cook for a couple of minutes, resisting Heat the oven to 275°F. Place a salmon fillet in a baking dish. Rub all over with olive oil, and season with salt and pepper. Roast until salmon flakes easily, or a thermometer inserted in the thickest part reads 120°F (about 30 minutes for a 6-ounce fillet). Place the salmon on the grill: Once the grill is preheated and the plates are oiled, carefully place the salmon fillets onto the grill. Close the lid and let the salmon cook for about 3-4 minutes per side. The exact cooking time may vary depending on the thickness of the fillets. Check for doneness: To ensure that the salmon is cooked to Place the salmon skin-side down on the hot grill and cover. Cook, undisturbed, until the salmon just starts to release its fat (opaque mayonnaise-like stuff), or until it reaches 145 F, which takes about 15 to 20 minutes for most 1-inch-thick fillets. Allow another 5 to 10 minutes for each extra inch of thickness. Place the salmon skin-side down first. Cook for 3-4 minutes per side, depending on the thickness of the fish. Use a thin spatula to flip the fish. Let the salmon rest for a few minutes before serving. Squeeze lemon juice, dill, and other seasonings over the salmon while it’s still on the griddle. Crumble the brown sugar between your fingers and sprinkle it over the mustard-coated salmon. STEP #4 Char the Plank. Charring, the plank brings out the essential oils of the cedar plank that will infuse the fish with smoke flavor. Place the soaked plank directly onto the hot grate over the fire. Cut a large piece of heavy-duty aluminum foil and place the salmon filet in the center. Season the salmon with your favorite spices, then add a few slices of lemon and/or lime. Wrap the foil around the salmon, making sure its sealed tightly. Grill for 10-12 minutes, or until the salmon is cooked through. Enjoy! Step 1. Prepare a grill for medium heat. Whisk 1 Tbsp. honey, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and 1 tsp. finely grated lemon zest in a small bowl to combine. Add 6 garlic qbK7zC.