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Cedar Plank Spice-Rubbed Salmon

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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.

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 – topped with brown sugar and spices

Cedar Plank Spice-Rubbed Salmon

1
Cals:173
Protein:23
Carbs:4
Fat:7
A wonderful salmon dish made on a cedar plank topped with a brown sugar spice rub.
Course: Dinner
Cuisine: American
Cedar Plank Spice-Rubbed Salmon is a wonderful salmon dish made on a cedar plank topped with a brown sugar spice rub.
Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Yield: 4 servings
Serving Size: 3 oz salmon

Ingredients

  • 4 teaspoons light brown sugar not packed
  • 1 tsp Montréal steak seasoning
  • 1/2 tsp paprika
  • 1 lb wild salmon fillet
  •  

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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Nutrition

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

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32 comments on “Cedar Plank Spice-Rubbed Salmon”

  1. This is my fave salmon recipe! So quick and easy as well! What veg/side would you suggest serving with this delicious-ness? 

  2. Pingback: Cedar Plank Spice-Rubbed Salmon | BonafIDcatch

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  4. Avatar photo
    Frances Locati

    The seasonings were perfect and the cooking method resulted in perfectly grilled salmon. A favorite. Thank you again for your recipes that are always a delight.

  5. I’ve been making something similar for several years. In the version I was given, you mix a small amt of olive oil with the brown sugar, a bit at a time, until the brown sugar is coated & a “crumbly” texture. Spread thinly around top of salmon & then shake on as much Montreal steak seasoning as you like. 

  6. I love this plain with no sauce but am planning to serve it to a large group, some of whom may not be big fish-eaters. What do you recommend I make to put on the side for a sauce or dip, in order to mellow out the flavor for those wishing to do so?

  7. Avatar photo
    Cedric Parker

    I live in South Africa. What is Montreal Steak Seasoning? And light brown sugar (I know ordinary brown sugar)

    1. Avatar photo
      Skinnytaste Gina

      You can substitute regular brown sugar and any seasoned salt for the Montreal Steak seasoning.

  8. Made this tonight. So easy and so good!! The cedar added such a good flavour. So happy I didn't skip that step.

  9. Avatar photo
    Cedric Parker

    I've never heard of a cedar plank (I live in South Africa). Is it a recognized cooking utensil – or do I just get it from a timber merchant? If so, what size/thickness should I get? Will any steak seasoning do? I don't think we have Montreal steak seasoning here.

    1. motreal steak spice is easy to make, just google a copy cat recipe, and with cedar planks you have to make sure its untreated wood – http://www.ehow.com/how_5177246_make-cedar-grilling-planks.html

  10. Any tips on what makes for a good grilling cedar plank? And do you need the metal thing that goes under it (I saw this for sale somewhere but not sure if its necessary). Thanks!

    1. Avatar photo
      Skinnytaste Gina

      I just buy the planks from the supermarket, nothing fancy and no I dont have the metal thing.

  11. I have some cedar wraps at home that I am going to try this out with tonight since I don't have time to soak a plank!

    1. It's a personal preference. I always remove the skin. You hold it skin side down. Use a good fillet knife and slide it at a slight angle to remove the skin. It takes some practice.

    2. The skin is easily removed after cooking. I think it gives the best flavor when you cook it skin on and then just remove it before serving…