Rating: 4.5 stars
12 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Amy Riolo
Recipe by Cooking Light August 2008

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Recipe Summary test

Yield:
8 servings (serving size: 1 piece)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Immerse and soak plank in water 1 hour; drain.

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  • 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

Chef's Notes

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. 

Nutrition Facts

233 calories; calories from fat 41%; fat 10.6g; saturated fat 2.5g; mono fat 4.6g; poly fat 2.5g; protein 31.1g; carbohydrates 1.4g; fiber 0.4g; cholesterol 80mg; iron 0.8mg; sodium 420mg; calcium 22mg.
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