Cedar Plank Grilled Salmon
Dry rub seasoning
- 2 teaspoons freshly grated pepper
- 1 teaspoon dried, grated lemon peel
- 1 teaspoon granulated garlic
- 1 teaspoon dried tarragon
- 1 teaspoon dried basil
- 1 tablespoon paprika
- 1 tablespoon sea salt crystals
- 2 teaspoons light brown sugar
- 1 cedar barbecue grilling plank
- 2 (6 ounce) pieces salmon fillet, fresh or thawed, about 2 inches thick, skin removed
- 1 tablespoon dry rub seasoning
- 1 lemon, cut into 4 wedges
- Dry Rub Seasoning: Place ingredients in a food processor or spice grinder and process
until well blended. Transfer to a small bowl or cup, wrap tightly and store
at room temperature until ready to use.
- Salmon: Soak the cedar plank for at least 5 hours.
- Place the fillets on wax paper. Sprinkle both sides of the fish evenly with
the dry rub (1 1/2 teaspoons per serving). Press the seasoning into the flesh.
Refrigerate the salmon, uncovered, for at least 2 hours and up to 12 hours.
- Place the salmon pieces in the center of the cedar plank. Squeeze a lemon
wedge over the salmon. Place the plank on a grill. If using a gas grill, preheat
on high then turn down to medium before placing the planks on the grill. If
using a charcoal grill, wait until coals are covered with gray ash. Cover with
- There will be some crackling and heavy smoke. Keep a water bottle handy
in case the planks begin to flame. If they do, spray lightly and cover again.
Salmon should take 8 to 10 minutes to cook, depending on the thickness of the
salmon and the heat of the grill. Remove when the salmon reaches an internal
temperature of 120 to 125 degrees F.
- Garnish with lemon wedges and serve.
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