Cedar Plank Smoked Wild Salmon

1
Raphe Reeves

By
@Smokr

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...

Rating:

★★★★★ 2 votes

Comments:
Serves:
2
Prep:
15 Min
Cook:
35 Min

Ingredients

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  • 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
    salt
  • 1/4 tsp
    dry mustard
  • 1/4 tsp
    cinnamon

How to Make Cedar Plank Smoked Wild Salmon

Step-by-Step

  1. Apply a light coat of EVOO over the Salmon
  2. Apply the dry rub to the fish, a light coat will be plenty. I had some left over for another grilling or two.
  3. I 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.
  4. In regards to the Cedar Plank, I soak it all day in the sink. Keep it totally submerged in water, the longer the better.
  5. Preheat the grill to 400 - 450. Place the Salmon on the Cedar Plank and put it on the grill.
  6. Cook 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...

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About Cedar Plank Smoked Wild Salmon

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




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