Cedar Planked Salmon
Center-cut salmon fillets rubbed with brown sugar, salt and pepper and grilled on a cedar plank are deliciously moist and have a mild smoke flavor.
Servings: 4 servings
Ingredients
- 4 5 to 6 ounce salmon fillets, skin removed
- 3 tablespoons brown sugar
- Salt and freshly ground black pepper
- Olive oil
- 1 cedar grilling plank large enough to hold your fillets
Instructions
- Soak your grilling plank in cool water for a minimum of 1 hour (see notes below for how-tos).
- Preheat a gas or charcoal grill to medium heat (350 to 400°F).
- Combine the brown sugar with 1 teaspoon salt and a few grinds of black pepper in a small bowl. Arrange the salmon fillets with the side where the skin was removed facing up.
- Rub a bit of olive oil over the surface of the salmon, then sprinkle with half of the brown sugar mixture. Using the back of a spoon, rub it into the salmon so it adheres well.
- Turn and season the other side with the brown sugar mixture (no need to oil this side).
- Drain the cedar plank and blot dry. Place it on the grill and heat until you begin to smell smoke and the side facing the flame has begun to char.
- Using tongs, flip the plank over and place the salmon, oiled side down, on the plank.
- Cover the grill and cook for 8 to 12 minutes, just until the fish is cooked. We recommend medium-rare (internal temperature of 125 °F). There is no need to turn the fillets.
- Allow the salmon to rest on the plank for 5 minutes before serving.
Notes
Nutrition
Calories: 412 | Total Fat: 24g | Cholesterol: 107mg | Sodium: 180mg | Carbohydrates: 8g | Sugar: 8g | Protein: 38g