Cedar Plank Smoked Wild Salmon

Raphe Reeves


The sweet & spicy dry rub on this fish is amazingly good. Give it a try. I think you'll love it. And, it's easy...

I love Pinot Noir or Cotes du Rhone with Salmon. They're not overpowering and both pair well. Try Meiomi, Belle Glos, Longboard, David Bruce or a Pinot of your choice. Cheers...

★★★★★ 2 votes
15 Min
35 Min


1 1/4 lb
wild salmon
1 Tbsp
chili powder
1 tsp
black pepper, fine ground
1/2 Tbsp
cumin, ground
1/2 Tbsp
paprika, smoked
1/2 tsp
1/4 tsp
dry mustard
1/4 tsp


1Apply a light coat of EVOO over the Salmon
2Apply the dry rub to the fish, a light coat will be plenty. I had some left over for another grilling or two.
3I like to let the fish sit @ room temp for about 45 minutes to one hour before grilling. This is ample time for the dry rub to get into the fish.
4In regards to the Cedar Plank, I soak it all day in the sink. Keep it totally submerged in water, the longer the better.
5Preheat the grill to 400 - 450. Place the Salmon on the Cedar Plank and put it on the grill.
6Cook the Salmon to an internal temp of 130 degrees in the thickest part. This will produce a very moist Salmon. The fish should reach that temp in 25 - 35 minutes based on your grill heat. Don't over cook your fish. Cheers...

About this Recipe

Course/Dish: Fish
Other Tags: Quick & Easy, Healthy