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Cedar Plank Spice-Rubbed Salmon is a wonderful salmon dish made on a cedar plank topped with a brown sugar spice rub.
The brown sugar contrast nicely with the salt and pepper in the Montréal steak seasoning and the paprika adds beautiful color in addition to great flavor. The combination of the cedar and the spice rub transform sometimes-simple salmon into one hot number!
I’m excited to share this guest post from my friend Jackie from CAFE, Celiac and Allergy Friendly Epicurian (A great source for gluten-free recipes!). I’ve included both my grilling method as well as Jackie’s oven method.
I went to a friend’s house for dinner and they served a dish that ultimately inspired me to write this recipe. Besides the presentation being absolutely beautiful, the cedar plank salmon was so flaky and perfectly cooked. I couldn’t wait to try my own version at home.
I didn’t have grill-safe cedar planks on hand but I did have an oven-safe one. Either method works perfectly well. If you are grilling, just be sure to remember to soak the plank for about an hour and a half beforehand.
Cedar Plank Spice-Rubbed Salmon
A wonderful salmon dish made on a cedar plank topped with a brown sugar spice rub.
Yield: 4 servings
Serving Size: 3 oz salmon
Ingredients
Instructions
- Oven directions:
- Place oven-safe cedar plank in oven and preheat to 350°F.
- Whisk light brown sugar, Montréal steak seasoning and paprika together and rub all over salmon fillets just before cooking.
- Place salmon on cedar plank and bake in oven for about 10 to 15 minutes depending on the thickness, until just cooked through or opaque.
- Grilling method:
- Soak plank in water for at least an hour.
- Heat the grill to medium-high, leaving the right burners off so you have indirect heat. Close the lid and let the grill get hot.
- Whisk light brown sugar, Montréal steak seasoning and paprika together and rub all over salmon fillets just before cooking.
- Place salmon on cedar plank and cook on the direct heat side for 3 to 4 minutes, until the planks start to smoke and get a little charred on the bottom and edges, (check occasionally to make sure edges of plank don't ignite, keep a spray bottle with water handy if they do).
- Transfer the plank to the indirect heat side, cover, and grill 10 to 15 minutes depending on the thickness, or until the salmon is cooked through in the thickest part (I used a fork to take a peak).
- Remove plank from heat source and use a fish spatula to gently remove salmon from cedar planks. Serve and enjoy.
Last Step:
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Serving: 3 oz salmon, Calories: 173 kcal, Carbohydrates: 4 g, Protein: 23 g, Fat: 7 g, Saturated Fat: 1 g, Cholesterol: 63 mg, Sodium: 221 mg, Sugar: 4 g
