cedar plank smoked wild salmon
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...
prep time
15 Min
cook time
35 Min
method
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yield
2 serving(s)
Ingredients
- 1 1/4 pounds wild salmon
- 1 tablespoon chili powder
- 1 teaspoon black pepper, fine ground
- 1/2 tablespoon cumin, ground
- 1/2 tablespoon paprika, smoked
- 1/2 teaspoon salt
- 1/4 teaspoon dry mustard
- 1/4 teaspoon cinnamon
How To Make cedar plank smoked wild salmon
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Step 1Apply a light coat of EVOO over the Salmon
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Step 2Apply the dry rub to the fish, a light coat will be plenty. I had some left over for another grilling or two.
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Step 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.
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Step 4In regards to the Cedar Plank, I soak it all day in the sink. Keep it totally submerged in water, the longer the better.
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Step 5Preheat the grill to 400 - 450. Place the Salmon on the Cedar Plank and put it on the grill.
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Step 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...
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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