I was so looking forward to this dish, and was so disappointed. All I could taste was the sweet with no salt to balance it. I should have followed my instincts and salted the fish before adding the rub. Also, I don't think the thyme worked with the brown sugar/cayenne pepper mixture. As for the cooking method, I was less than impressed. The fish was overcooked in 15 minutes, much less the 40 minutes recommended in the directions. I would have been better off to have grilled it directly on the racks and watched it more closely. I won't make this recipe again.
Grilling salmon on a cedar plank is one of the tastiest ways to enjoy this omega-3-rich fish. A rub made from brown sugar, cayenne, and thyme pairs perfectly with salmon and really accents the natural flavors.
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Other: 1 Hour, 15 Minutes
- Calcium: 63mg
- Calories: 550
- Calories from fat: 52%
- Carbohydrate: 19g
- Cholesterol: 134mg
- Fat: 32g
- Fiber: 1g
- Iron: 3mg
- Protein: 45mg
- Saturated fat: 5g
- Sodium: 142mg
- 1 2-pound salmon fillet, skin on
- 1 cedar plank, soaked in water 20 minutes
- 1/2 cup brown sugar
- 2 tablespoons canola oil
- 1 tablespoon dried thyme leaves
- 1 teaspoon cayenne pepper
- Preheat a gas grill to high; adjust to medium low after 15 minutes. (If cooking over charcoal, allow the coals to burn until they are covered with white ash.) Place the salmon skin-side down on the cedar plank.
Combine the brown sugar, oil, thyme, and cayenne in a bowl. Spread over the salmon. Place the planked salmon on the grilling grate and cook, with grill covered, about 40 minutes or just until the surface fat begins to turn white.
Rainy-Day Method: Preheat oven to 325° F. Prepare the salmon as described above, then roast on the cedar plank for about 25 minutes.
Cedar boards for grilling are sold at gourmet food shops, housewares stores, and lumberyards. (Make sure the lumber hasn't been treated with preservatives or other chemicals.) The fish comes out smoky and moist. You'll never grill salmon the traditional way again.
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