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Tender, flaky salmon with a beautiful smoky flavor from being grilled on a cedar plank. A simple brown sugar and paprika rub creates a delicious caramelized crust. A perfect, elegant meal for a summer barbecue.
Submerge the cedar plank completely in water. Use a heavy object to keep it weighed down. Let it soak for at least 1 hour, or up to 4 hours for best results. This is crucial to prevent it from burning on the grill and to create steam.
Preheat your grill for two-zone cooking (one side on medium-high, one side off) to about 400°F (200°C). While the grill heats, pat the salmon fillets dry with a paper towel.
In a small bowl, combine the brown sugar, smoked paprika, garlic powder, salt, and black pepper to create the rub. In a separate small bowl, whisk together the Dijon mustard and olive oil to form a paste.
Brush the mustard mixture evenly over the top and sides of each salmon fillet. Generously sprinkle the brown sugar rub over the mustard, gently pressing it down to adhere.
Remove the soaked plank from the water and place it on the hot side of the grill. Close the lid and heat for 3-5 minutes, until the plank is lightly charred and begins to smoke.
Move the plank to the cooler, indirect heat side of the grill. Arrange the seasoned salmon fillets on the hot plank, skin-side down. Close the lid and cook for 12-15 minutes.
Check for doneness. The salmon should flake easily with a fork, and the internal temperature at the thickest part should read 145°F (63°C). Be careful not to overcook.
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Tender, flaky salmon with a beautiful smoky flavor from being grilled on a cedar plank. A simple brown sugar and paprika rub creates a delicious caramelized crust. A perfect, elegant meal for a summer barbecue.
This pacific_northwest recipe takes 85 minutes to prepare and yields 4 servings. At 385.78 calories per serving with 34.95g of protein, it's a beginner-friendly recipe perfect for dinner or lunch.
Using sturdy tongs or a spatula, carefully remove the entire plank with the salmon from the grill. Let it rest for 2-3 minutes. Garnish with fresh dill and serve immediately with lemon wedges.
Add 1/4 teaspoon of cayenne pepper or red pepper flakes to the rub for a spicy kick.
Substitute the brown sugar with an equal amount of maple syrup for a different flavor profile. Mix it with the mustard and oil to create a glaze.
Instead of dill, try garnishing with fresh parsley or thinly sliced chives. You can also add 1 teaspoon of dried rosemary to the rub.
To bake in the oven, preheat to 400°F (200°C). Place the soaked and pre-heated plank (heat it in the oven for 5 mins) on a baking sheet, top with salmon, and bake for 12-15 minutes.
Salmon is packed with omega-3 fatty acids, which are known to reduce inflammation, lower blood pressure, and decrease risk factors for heart disease.
A single serving provides a significant amount of high-quality protein, essential for muscle repair, bone health, and maintaining a healthy metabolism.
The omega-3s, particularly DHA, found in salmon are crucial for brain development and function, potentially improving memory and reducing the risk of age-related cognitive decline.
Yes, it is very healthy. Salmon is an excellent source of high-quality protein, omega-3 fatty acids, and vitamin D. The grilling method is also healthier than frying as it requires minimal added fat.
A single serving of this Cedar Plank Salmon (approximately 180g) contains an estimated 380-420 calories, depending on the exact size and fat content of the salmon fillet.
Absolutely. Soak and preheat the plank as directed. Place it on a baking sheet, add the salmon, and bake in a preheated oven at 400°F (200°C) for 12-15 minutes. You'll get a slightly less smoky flavor but it will still be delicious.
This dish pairs wonderfully with grilled asparagus, roasted new potatoes, a fresh quinoa salad, or a simple green salad with a vinaigrette dressing.
Yes, you can typically reuse a cedar plank 2-3 times. After cooking, let it cool completely, then scrape off any food residue and scrub it well with hot water and a brush. Do not use soap. Allow it to air dry thoroughly before storing.
The most common reasons are not soaking the plank long enough or using direct, high heat for the entire cooking time. Ensure the plank is soaked for at least one hour and cook the salmon over indirect heat after the initial charring step.