Ingredients
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1 pound salmon fillet, skin on, cut into 4 pieces
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1 cedar plank, soaked for at least 1 hr
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rub
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1 tablespoon dark brown sugar
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1 teaspoon sea salt
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1 teaspoon garlic powder
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1 teaspoon onion powder
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¾ teaspoon smoked paprika
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½ teaspoon dried oregano
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½ teaspoon dried thyme
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1 teaspoon dried basil
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¼ teaspoon black pepper
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¼ teaspoon cayenne pepper
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⅛ teaspoon cinnamon
Directions
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1
Done
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Place cedar plank in a sheet pan with water and place a heavy object on top of the board so it does not float. Soak for 1 hour. |
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2
Done
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In a small bowl combine brown sugar, salt, garlic powder, onion powder, smoked paprika, oregano, thyme, basil, black pepper, cayenne pepper, and cinnamon. |
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3
Done
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grillingHeat grill for 10 minutes before starting, lid should be closed. Make sure your barbecue is medium hot before placing anything onto the grills. |
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4
Done
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Evenly coat the surface of the salmon with about half of the seasoning, 5 to 6 teaspoons. Reserve any additional spice mix for later use or extra spice after cooking the salmon. |
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5
Done
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Dry the plank with paper towels. |
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6
Done
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Dry the plank with paper towels, and change grill onto medium heat. |
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7
Done
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Place the plank on the grill grate and close the lid. When the plank begins to smoke and lightly char, use tongs to remove it from the grill, 7 to 10 minutes. Close the lid to allow the grill to heat. |
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8
Done
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Put the seasoned salmon skin side down on the plank charred side up. |
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9
Done
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Cook the salmon with the lid closed until it's just opaque in the center and begins to brown slightly around the edges, about 12-15 minutes, or until salmon is cooked to your preference. |
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10
Done
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oven cookingPreheat the oven to 325F. |
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11
Done
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Arrange salmon on a plank and place on a baking sheet to catch juices. Bake for 15-20 minutes or until the fish becomes flaky with a fork. |
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12
Done
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To serveServe on the planks family style on table, or plate individually. |
