Cedar Planked Salmon with Rub: If you don't like fish, then this is the recipe you should try. First of all, salmon is a great source of protein and Omega 3 fatty acids. I prefer to purchase fresh wild-caught salmon over farm raised and frozen. There are at least six (6) different species of salmon: Atlantic, Chinook (King), Chum, Coho, Sockeye and Pink (used mostly for canning). The flavor is definitely different with the wild-caught Salmon.
You can purchase cedar planks in most good grocery stores or your local fish market. Make sure that you soak the plank(s) in water for at least two (2) hours prior to placing them on your grill. I use a weight to hold the plank down into the water for best results.
Place the soaked cedar plank on your grill and give it a few minutes to "toast" the wood and then flip the plank, place the salmon already rubbed onto the toasted side of the plank and cook with the grill lid closed for 15-20 minutes depending on the temperature of your grill.
Don't skimp on the "rub" and test the cooked salmon with a fork to confirm it flakes and is ready to serve.
Keep Food Frolicking and enjoy this recipe
- Impressive Main Dish with Great Flavor and an Awesome Presentation
- 2 1/2 tablespoons Brown Sugar
- 3 tablespoons Chili Powder
- 1 teaspoon Paprika
- 1/2 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper (ground)
- 1/2 teaspoon Cumin (ground)
- 1/8 teaspoon Cinnamon (adds a slight Mediterranian twist)
- 4 each Salmon Filets (4 onces each)
- 2 Cedar Planks (thoroughly soaked)
- Garnish with Lemon wedges
- 1Mix all of the dry ingredients together in a bowl
- 2Blot the salmon filets with a paper towel to semi-dry the flesh
- 3Generously rub the skinless side of the filet with your dry rub and set aside in the refrigerator
- 4Place the soaked Cedar Planks (2 hours) onto the pre-heated grill and toast one side (takes 2-3 minutes)
- 5Flip the plank over to expose the toasted side and place the rubbed Salmon Filets on the planks; skin side down. Cook for 15-20 minutes
- 6Garnish with a Lemon wedge