Print

Cedar- Planked Salmon

Prevent your screen from going dark

Makes 4 to 6 servings 1x

Time 25 to 30 minutes, plus soaking time

Units Scale

Ingredients

  • 2 tablespoons brown sugar
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 2–pound skin-on salmon fillet, any remaining pin bones removed

Instructions

  1. At least 3 hours before you plan to grill, soak a plank big enough to hold the fish in water to cover; you’ll need to weight the wood with something to keep it from floating.
  2. Put the brown sugar, salt, and pepper in a small bowl and use your fingers to thoroughly combine the seasoning rub. Pat the fillet dry with paper towels, then work the rub into it on both sides. Let sit at room temperature while the grill heats up
  3. Start the coals or heat a gas grill for medium-high direct cooking. Have a spray bottle of water handy in case the plank catches fire in a big way.
  4. Remove the wood from the water and put it on the grill directly over the fire. Close the lid. When you smell cedar and hear crackling, quickly open the grill and put the fillet, skin side down, on the plank. Close the lid and cook, without turning, until the thickest part is as opaque as you like, 5 to 10 minutes; nick with a sharp knife and peek inside to check a couple of times. Transfer the salmon to a cutting board. Completely spray down the plank once you remove the fillet. (Otherwise, even if you move the plank away from the fire or turn the burners off, it will continue to burn.) Cut the salmon into pieces and serve.

—Recipe from How to Grill Everything

Recipe variations

Cedar-Planked Salmon with Five-Spice-Brown Sugar Rub Five-spice powder adds fragrance and flavor and works really well with salmon: Substitute five-spice powder for the black pepper.

Cedar- Planked Salmon with Smoked Paprika–Brown Sugar Rub Another layer of smokiness: Add 1 tablespoon smoked paprika (pimentón) to the rub.

Cedar-Planked Salmon with Spiced Brown Sugar Rub This rub includes many of the spices found in the Middle Eastern mixture known as baharat: Decrease the brown sugar to 1 tablespoon. Add 1 teaspoon each ground coriander, cumin, and paprika, 1/2 teaspoon ground allspice, 1/4 teaspoon ground cinnamon, and a pinch each ground cardamom, cloves, and nutmeg.