Thursday, August 1, 2013

ChezCindy: Summer Cedar Plank Salmon

Spice-rubbed Cedar Plank Salmon

If you have never cooked salmon on a cedar plank, I encourage you to add it to your to-do list.  The cedar wood adds a wonderful smokiness to the salmon without drying it out, as grilling sometimes will. 

The spice rub I use here, is a blend of sweet and salty, with an earthy balance from ground coriander and paprika.  The recipe makes more than is needed for this meal, but it stores well in an airtight container for another use.  It would be nice on tilapia or oven roasted potatoes; or the next time you make this salmon. 
Your Summer back-yard BBQ guests will love this meal and just might request a return invitation.

Key steps to follow when cooking cedar plank salmon:
  • Soak the wood plank immersed in water for 2 hours minimum, longer is better.  This prevents the wood from catching fire.
  • Remove all pin bones from the salmon.  Run your hand down the flesh of the fish.  The bones will poke out just a bit.  Remove with a pair of tweezers. 
  • Once you are ready to grill, have the grill medium hot, pre-heat the plank by placing the empty plank onto the grill for about 5 minutes.  Carefully remove using a long pair of tongs and place onto a baking tray for easy transport. 
  • Place the prepared salmon onto the now hot plank.  Using the tongs, remove the plank from the baking tray, placing it onto the grill, over indirect heat. 
  • Cover and grill for about 15 minutes, depending on thickness of the salmon.  Remove the plank, using the tongs, to the same baking tray for transporting to the counter. 
  • Let the salmon rest for 5 minutes.  With a large spatula, slide under the salmon, lifting it from the plank.  Most of the skin will stick to the wood. 

Salmon Spice Rub
1/3 cup light brown sugar, packed
3 tablespoons kosher salt
2 tablespoons paprika
2 tablespoons chili powder
1 tablespoon ground coriander
2 teaspoons garlic powder
1 teaspoon celery seed
1 teaspoon fresh ground black pepper

Place all ingredients into a small bowl; stir to combine.  Store in an airtight container. 

Spice-rubbed Cedar Plank Salmon
1 1/2 pounds of salmon
3 tablespoons of salmon spice rub
1-2 tablespoons canola oil
2 lemons, thinly sliced

Lay the salmon onto a large piece of waxed paper (this will protect your counter from getting too messy).  Drizzle lightly with the canola oil.  Generously sprinkle 3 tablespoons of salmon spice rub onto the salmon.  Place the lemon slices on top of the salmon. 
Once the plank has pre-heated, place the salmon onto the plank, skin side down (throw out the wax paper).  Place the plank onto the medium hot grill, close the cover and grill for about 15 minutes.  The internal temperature should be roughly 135 degrees.  The thickest part of the salmon should feel firm to the touch.

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