Salmon on a cedar plank brings an unmistakable smoky aroma that elevates this dish to a whole new level. This recipe is all about simplicity and flavor, combining a blend of spices to complement the rich, buttery texture of the fish. Perfect for a cozy dinner or a special gathering, this cedar plank spice-rubbed salmon is sure to impress with its vibrant taste and beautiful presentation. Let’s get cooking!
Steps
- Submerge the cedar plank in a container of cold water and let it soak for at least an hour, or up to 12 hours.
- Score the top of the salmon fillets with diagonal cuts about 2 inches apart, making sure not to cut through the skin. Rub the olive oil over the surface of the salmon.
- In a small bowl, mix together the brown sugar, paprika, salt, black pepper, and cumin. Gently rub this spice mixture into the slits of the salmon.
- Allow the salmon to marinate with the spice rub for 10 to 20 minutes to enhance the flavor.
- Position the salmon on the soaked cedar plank and place it on the grill rack of a barbecue.
- Close the barbecue lid or cover the salmon with an inverted metal baking dish. Grill for 20 to 25 minutes, or until the salmon is fully cooked.
- For the last 5 minutes of cooking, remove the cover to enhance the smoky flavor. Avoid turning the salmon while it cooks.
- Serve the salmon directly from the plank, garnished with fresh herbs, or transfer it to a serving platter using a wide spatula.
Ingredients
- 1 cedar plank (approximately 8 inches by 12 inches)
- 2 pounds salmon fillets, with skin
- 1 tablespoon olive oil
- 3 tablespoons brown sugar
- 1 tablespoon paprika
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 teaspoon ground cumin
FAQ
- What type of cedar plank should I use for cooking salmon?
- It’s important to use untreated cedar planks, which you can typically find at local lumberyards or hardware stores. Ensure they are safe for cooking purposes.
- How long should the cedar plank be soaked before using it to cook salmon?
- The cedar plank should be soaked in cold water for at least 1 hour, but you can soak it for up to 12 hours for better results.
- Can I reuse cedar planks after cooking salmon on them?
- Yes, you can often reuse cedar planks a few times as long as they are not too severely charred.
- How should I prepare the salmon before placing it on the cedar plank?
- Score the top side of the salmon in diagonal strips without cutting through the skin, rub olive oil into the salmon, and then apply a spice mixture made of brown sugar, paprika, salt, pepper, and cumin into the slits.
- How long should I cook the salmon on the cedar plank on a barbecue?
- Place the salmon on the soaked plank and barbecue it with the lid closed for 20 to 25 minutes, or until the salmon is thoroughly cooked. For the last 5 minutes, remove the cover. Avoid turning the fish during cooking.
- Can I add any variations to the spice rub for the salmon?
- Yes, some people enjoy adding a bit of Hungarian paprika mixed with standard paprika to introduce a slight heat to counter the sweetness of the brown sugar in the rub.
Tips
- Properly Soak the Plank: Ensure that the cedar plank is soaked in cold water for at least an hour, and up to 12 hours, to prevent it from catching fire during cooking.
- Score the Salmon: Cut diagonal slits on the top side of the salmon to allow the spice rub to penetrate deeply, enhancing the flavor without cutting through the skin.
- Use a Cover for Even Cooking: When grilling, cover the fish with an inverted metal baking dish or close the lid of the barbecue to help cook the salmon evenly and retain moisture.
- Customize the Spice Rub: Experiment with different types of paprika or adjust the spice levels to suit your taste preferences, such as using a mix of standard and Hungarian paprika for a bit of heat.
Equipment
- Cedar Plank (approximately 8-inch x 12-inch) – Make sure it’s untreated and suitable for cooking.
- Wide Lifter (a large spatula or fish turner for transferring the salmon).
