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cedar plank smoked wild salmon

(2 ratings)
Smokr avatar
Recipe by
Raphe Reeves
@Smokr
Murfreesboro, TN

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 ratings)
yield 2 serving(s)
prep time 15 Min
cook time 35 Min

Ingredients For cedar plank smoked wild salmon

  • 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

  • 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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