Cedar Plank Spice-Rubbed Salmon
A simple cedar-plank salmon rubbed with a sweet-and-smoky spice mix for quick oven or grill cooking.
Servings: 4 servings
Ingredients
- 4 teaspoons light brown sugar not packed
- 1 teaspoon Montréal steak seasoning
- 1/2 teaspoon paprika
- 1 pound wild salmon fillet
Instructions
- For oven cooking, place an oven-safe cedar plank on a baking sheet and preheat the oven to 350°F (175°C).
- In a small bowl, whisk together the light brown sugar, Montréal steak seasoning, and paprika until evenly combined.
- Rub the spice mixture all over the salmon fillet just before cooking, coating the top and sides evenly.
- Place the seasoned salmon on the cedar plank and bake in the preheated oven for about 10 to 15 minutes, depending on thickness, until the salmon is opaque and cooked through.
- For grilling, soak the cedar plank in water for at least 1 hour before cooking to reduce flare-ups.
- Heat the grill to medium-high and prepare a cooler indirect-heat zone by leaving one side off or on low.
- Rub the salmon with the spice mix as above, place it on the soaked plank, and set the plank over direct heat for 3 to 4 minutes until the bottom chars slightly and begins to smoke; watch the plank to prevent ignition and have a spray bottle of water ready.
- Move the plank to the indirect-heat side, close the lid, and continue grilling for 10 to 15 minutes more, or until the thickest part of the salmon is cooked through.
- Remove the plank from heat and use a fish spatula to gently transfer the salmon to a serving plate.
Equipment
- oven-safe cedar plank or grill-safe cedar plank
- Whisk or fork
- Small Bowl
- Measuring Spoons
- Fish spatula
Notes
- Soak cedar plank at least 1 hour before grilling.
- Cooking times vary by thickness; check for opaque flesh.
- Keep a spray bottle of water nearby when grilling to control flare-ups.