Hello there again, summers in full swing and by now you’ve probably ate at least 200 burgers.  At least burger grease makes great sun tan lotion. 
One of my biggest influences in cooking has been my father; he’s always been adventurous in his cooking.  When I was younger we used to go camping and...

that’s where I learned the finer points of outdoor cooking.  I learned how to clean fish and game and of course use my Dad’s favorite cooking method…Smoking.  So recently I had some North Atlantic wild salmon in my possession and I thought I’d smoke. Of course I had to get some guidance so I called my Dad and asked him to come down to the restaurant and bring me some wood chips.  Only when he arrived I saw that he brought cedar planks also and told me to experiment and let him know how it worked.  Holy crap was I impressed the flavor rocks and is easy as hell.
Here’s how to do it-
First buy a cedar plank, this is key.  Then soak it for at least 2 hours.  Next set up the grill so only half is on and the other side is on high (this is called indirect grilling).  Then put your meat on the plank and place on the cold side and close the grill.  That be it the meat of your preference will be freakin great, also a glaze or sauce like bbq can be used.

Cedar Planked Salmon with Maple Mustard Glaze
Salmon fillets
Cedar planks soaked in water

Glaze:
2/3 cup maple syrup
½ cup soy sauce
3 tbsp dijoin mustard
1 tbsp butter
2 tbsp fresh ginger peeled and grated

Basically mix together and simmer over low heat till it reduces and is a syrup, approx 5 mins.  Let cool and place in refrigerator. 

Then coat salmon in glaze and grill over indirect heat for about 30 mins. Or till fish is firm.  Eat!!!