An assertive barbecue spice blend gives this cedar-planked salmon a robust taste that works well on its own, and then in tacos the next night. Reserve half of the fish for Grilled Salmon Tacos with Chipotle Sauce.
1 (15 x 6 1/2 x 3/8–inch) cedar grilling plank
1 1/2 teaspoons kosher salt
1 1/2 teaspoons dark brown sugar
1 teaspoon ground cumin
1 teaspoon dried thyme, crushed
3/4 teaspoon coarsely ground black pepper
3/4 teaspoon Hungarian sweet paprika
3/4 teaspoon chili powder
1/4 teaspoon ground cinnamon
1 (3-pound) center-cut salmon fillet, skinned
How to Make It
Immerse and soak plank in water 1 hour; drain.
Prepare grill to medium-high heat.
Combine salt and next 7 ingredients (through cinnamon); rub salt mixture over fish.
Place plank on grill rack; grill 3 minutes or until lightly charred. Carefully turn plank over; place fish on charred side of plank. Cover and grill 25 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Cut fish crosswise into 8 (4 1/2-ounce) pieces.
Wine note: For this dish, you'll want a juicy red that is moderate in alcohol and tannin, like Wild Horse Pinot Noir 2006 ($24) from California's central coast. The cherry fruit is refreshing, while the cigar box quality echoes the cedar plank flavor. To save some leftover wine for the second meal of Grilled Salmon Tacos, simply recork and refrigerate the bottle overnight. —Jeffery Lindenmuth
Look for cedar planks in gourmet markets or large supermarkets. Alternatively, purchase untreated cedar shingles from lumberyards or hardware stores, and have them cut to the specified size.
This was outstanding , I omitted the cinnamon and chili powder, substituted smoked paprika for the sweet paprika, and added 1 tsp. garlic powder. We all loved it, made it wild sockeye salmon. Will be making it again for company soon.
We were able to taste the cedar in our salmon, amazing!! It was so good. My husband accidentally caught our plank on fire and quickly put it out, maybe that helped??? I omitted the cinnamon and went heavy on the chili powder.......loved it!
I'm sort've torn on this review. It didn't quite feel like a four star recipe, but it is pretty darn good. I agree with the reviewer who mentioned weighing down the planks with a bowl, or a bottle of detergent. Also, I agree with putting the heat of the grill around medium (being able to hold your hand a few inches above the grate for around 5-7 seconds). 25 minutes on a medium grill was perfect. I guess my one complaint about this recipe was that I didn't notice as much smoky flavor from the cedar as I was hoping to get in the fish. This is the third time I've plank grilled and none of the times produced any flavors that I felt like I wouldn't get from just cooking the fish directly on the grill. Still, this is a very easy recipe that tastes pretty good. More than likely you would impress guests if you served them this salmon. Oh yeah, one more thing...I've found it a good idea to cut the fillet up into individual portions beforehand. Otherwise, the thing can get really messy when trying to divy it up after it's cooked and flaky.
Tip: when soaking the cedar plank- fill the sink with water (enough to cover the planks), fill a large bowl with water and place on top of the planks to prevent them from floating. The cedar planks will really get soaked and they will not burn that way. Also, the rub was a little spicy but really complimented the salmon. Would like to server a fruit salsa such as pineapple with it next time.