Directions

1. PREP THE SALMON
2. Run your hand gently on each salmon fillet feeling for pin-bones. If you feel any bones, gently remove them with the tweezers.
3. Remove any loose scales on the flesh of the salmon.
4. Sprinkle the salmon with the Rub Some Fish, cover and refrigerate the salmon at least 30 minutes or up to 2 hours.
5. Let the salmon fillets stand at room temperature for 30 minutes before grilling.
6. SET UP CHARCOAL GRILL FOR DIRECT GRILLING
7. Remove the top grate from the charcoal grill. Place coals in a chimney starter. Spark the coals and let the coals burn until they are covered with a thick layer of gray ash.
8. Spread the coals on the bottom grate. If the grill does not have a built-in thermometer, attach an oven thermometer to the top grill grate, replace the top grate and close the grill.
9. GRILL THE SALMON
10. Place the salmon fillets skin side down on the planks. Drizzle the salmon fillets with 1 tbsp of oil.
11. Evenly place the herb sprigs and then the lemon slices on top of each fillet.
12. Once the temperature of the smoking chamber reaches 350°F, place the planks with the salmon fillets on the hot grill grate. Close the grill and cook for 15 minutes or until the salmon turns opaque throughout and an instant-read thermometer inserted into the salmon reaches 145°F.
13. Serve with the grilled oranges, charred green onions and drizzle with olive oil.
14. GRILL THE ORANGES & GREEN ONIONS
15. Use tongs to place the oranges cut side down on the hot grill grate directly above the charcoals. Grill the oranges uncovered for 8 minutes or until grill marks appear.
16. Place onions on hot grill grate directly above the coals.
17. Grill the onions 1½ minutes or until lightly charred, turning occasionally.