Is it possible to get a crust on planked salmon?
I've seen some recipes that have a photo showing cedar planked salmon where the top is nicely browned and even a bit charred in spots. When I use a grilling plank, the top of the fish is always very pale when the fish is done... if I try to leave it on longer to brown, it overcooks. My method is to heat up the grill, put on the plank for 3-4 minutes until it chars, flip it over, place fish on plank, turn the burners down that are directly beneath the plank (leaving other burners on high), and grill until done... usually around 10 minutes. I have tried a few different rubs, which don't seem to do much. Has anyone had any look making planked salmon that is nicely browned on top?
Secondly and unrelated... does anyone have suggestions for a good topping/relish for cedar plank salmon? I prefer a more savory topping instead of most of the sweet/fruity ones I find, so I haven't had luck finding one I really like yet.