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Cedar Planked Salmon with Bourbon Molasses Rub

1 Cedar Plank (12 inch)
1 lb. Salmon Fillet, skin on
1 tablespoon Olive Oil
2 tablespoons SmokeeJo’s Bourbon Molasses Seasoning
Juice from 1/2 Lemon
Soak cedar plank in cold water for at least 1 hour or up to 12 hours.

Score top side of salmon in approximately 2” diagonal strips being careful not to cut through skin.

Rub olive oil all over salmon. Generously coat the salmon fillet with Bourbon Molasses Seasoning being sure to rub into slits. Allow salmon to sit and marinate 10 to 20 minutes.

Place salmon skin side down on pre-soaked plank and carefully transfer to grill that has been preheated to 350 degrees or medium high heat. Squeeze lemon juice on fillet.
Close lid and grill for 20 to 25 minutes or until salmon has cooked through.
Leave grill lid open for the last 5 minutes of cooking.

Do not turn fish during cooking.

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