Cedar Planked Salmon Fillets “A’La Maya” with Shallot and Dill Crust Seasoning

This recipe speaks for itself - this is the essence of salmon. Try it once with all of the ingredients below and you will be the “star of barbeque”!  This is one of our two favourite recipes along with (Madeline).  Pick one of these recipes… you won’t be disappointed… wild salmon has never tasted this good… good eats to all!

Method for Cooking:
This dish may be cooked in the oven, but is much better on a high grill barbeque.
- Soak Everything Salmon planks in cold water for minimum of 2 hours (overnight is even better).
  Once soaked, coat one side in sea salt and prepare for grilling.
- Coat salmon fillets with sea salt and set to the side for 1 hour.
- In a bowl, combine dill, shallots, garlic, green onion, black pepper, lemon juice, “Maya Sauce” and olive oil.
- Blend well and combine this mixture to make the crust on the flesh side (not skin side) of the fillet.
- Place planks with sea salt on the “up side” and close lid for 3 to 5 minutes or until plank starts to crackle and
  smoke.  Lift lid and place salmon fillets on hot planks, skin side down (on the plank).
- Close barbeque lid and bake salmon on the plank for 15 to 17 minutes. Squeeze lemon over salmon as
  desired (Maya recommends every 5 minutes).
- Remove planks from grill and transfer to serving plate.  (Maya recommends that you garnish with thinly
  sliced asparagus and a touch of hollandaise sauce).