You will need 700- 900 g (1 ½ to 2 lb) filet of fresh sockeye salmon. Arrange the fish skin side down on a cedar plank, tucking the thin belly edge under to get a uniform thickness. Spread liberally with Maple Citrus Twist 125 ml (1/2c) sprinkle with dill weed, freshly cracked pepper and thinly sliced lemon. Bake in a hot BBQ grill (600F) VERY IMPORTANT: TIME THE FISH FOR 26 MINUTES. DO NOT LIFT THE LID OR CHECK THE FISH, NO MATTER HOW MUCH SMOKE!!! At 26min, check the filet by pressing the thickest part with thumb. If it gives easily, remove from grill. If is still firm, cook for another 5 min only.
Remove fish from board (board will be thrown away). Replace lemon slices with fresh ones, drizzle with a little more Maple Citrus Twist, and arrange on a bed of rice pilaf, with a circle of roasted veggies.
