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Cedar Plank Salmon

Make a simple and flavourful rub for salmon using just brown sugar and chili powder. Grilling on a cedar plank will give the salmon a light, smoky flavour and make clean up a breeze.
5 min
PREP TIME
40 min
COOK TIME
246
CALORIES
5
INGREDIENTS

INGREDIENTS

  • 1 cedar grilling plank (about 12x7-inches/30x8-cm)
  • 1/4 cup (60 mililiters) packed brown sugar
  • 1 tablespoon (15 mililiters) Chili Powder
  • 2 pound (1 kilogram) skin on salmon fillet
  • 1 tablespoon (15 mililiters) oil

Preparation

  • 1 Soak cedar plank according to manufacturer’s directions. Drain and pat dry.
  • 2 Preheat grill to medium-high heat (400°F to 450°F/ 200°C to 230°C) for 15 minutes. Reduce heat to medium-low (300°F to 325°F/ 150°C to 160°C). Meanwhile, mix brown sugar and chili powder in small bowl. Brush salmon with oil. Rub seasoning mixture on flesh side of salmon. Place salmon, skin-side down, on cedar plank.
  • 3 Place cedar plank with salmon on grill. Cover grill. Grill 30 to 40 minutes or until fish flakes easily with a fork.
  • 4 Cooking over a campfire? Prepare cedar plank and fish as directed. Arrange hot coals to one side of campfire and carefully place grill grate over top. Place cedar plank with salmon over indirect heat (the side without the flames). Tent with foil for even cooking and smoky cedar flavour. Cook as directed, rearranging hot coals as needed to maintain indirect heat.

NUTRITION INFORMATION

(per Serving)

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