1 1/2 pounds salmon fillet (whole fillet or individuals)
2 tablespoons grainy mustard (any kind will work)
1 teaspoon garlic salt
pinch cayenne pepper
1 tablespoon paprika
1 teaspoon black pepper
1/2 cup brown sugar
Wood chips (optional)
Soak plank in water for an hour. Heat grill or smoker to 300°. Add your favorite flavor of wood chips/chunks. Pecan, hickory, or peach are more traditional flavors. For a grill, soak the chips in water and add to the charcoal. For a smoker, add chunks to fire box or wood pan.
Lay salmon on soaked plank. Rub with mustard. Mix spices. Sprinkle on top of the mustard (mustard holds the rub to the meat). Coat fillet with brown sugar.
Cook to an internal temperature of 130° or 125° for medium. Don’t overcook or the meat will be dry.