The onion not only adds flavor to the salmon, but it also protects the fish from burning while it cooks. Be generous with the onion on all sides. If you don't have a grill, preheat your oven to about 450 F. Brush the cedar plank with olive oil and put it in the oven until your kitchen "smells like a hot sauna," about 30 minutes.
2poundssalmonbones removed with tweezer or small pliers
2tablespoonskosher salt
1/4cupbrown sugar
2oranges(zest only)
1bulbgarlic
1largesweet Maui or Walla Walla onion
1/2cupchopped basil leaves
1/4cupolive oil
Instructions
Mix the salt, brown sugar and orange zest.
Place the salmon in a large glass casserole dish. Cover the fish generously with the rub on both sides. Refrigerate for 2 hours.
Preheat your gas grill to about 450 F.
Brush the cedar plank on both sides with 3 tablespoons of the olive oil.
Spread the chopped garlic on the plank, the same size as your salmon fillet. Place the salmon on the garlic, and cover evenly with the chopped basil, onion slices and remaining 3 tablespoons olive oil.
Place the plank on the grill. It should ignite. If not, add a few drops of oil onto the burners or coals. Let the plank burn all the way around the fish. Once most of the exposed plank has burned, close the grill. The fire should go out.
Cook salmon without turning about 15 minutes. When done, it should reach 130°F on a thermometer inserted in the thickest part. Serve immediately.