Master the Sweet & Smoky Brown Sugar Grilled Cedar Plank Salmon for a rich, flavorful meal that's both easy and impressive.
Sweet & Smoky Brown Sugar Grilled Cedar Plank Salmon Recipe
Whether you're a seafood enthusiast or just looking to switch up your grilling game, this salmon dish is a foolproof path to satisfaction. This tasty grilled seal food meal, with its harmonious mix of brown sugar, smoked paprika, salt, and freshly ground black pepper, creates a crust that's irresistibly caramelized and delightfully fragrant from the cedar plank's smoke. It's a straightforward recipe designed to impress, bringing a touch of luxury to your dining table without the need for complex preparation or professional cooking skills.
Ingredients
- 1.5-lb. Alaska whole salmon fillet or 4 (6-oz.) Alaska salmon fillets
- 1-2 cedar grilling planks, soaked in water for 1 hour
- 2 tablespoons extra virgin olive oil
For the brown sugar salmon rub
- 2 tablespoons light brown sugar
- 2 teaspoons smoked paprika
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Depending on the size of your salmon fillets, soak one or two cedar planks for grilling in water for one hour. Pat the soaked cedar plank dry with a paper towel, and brush one side with olive oil.
- In a small bowl combine the brown sugar, smoked paprika, kosher salt, and black pepper with a fork.
- Place salmon skin side down on the oiled face of the cedar planks and brush each with olive oil. Press the grilled salmon to rub all over the top of the salmon.
- Place cedar planks directly on the hot grill grates. Cover the grill and cook over medium-high indirect heat for 15-20 minutes. I recommend keeping a small spray bottle of cold water close by, just in case there are any flare-ups.
- The salmon is done when it's cooked through, flakes easily, and reaches 145 degrees internally in the thickest part of the fish.
- Serve warm on the cedar plank or cut into desired portions.
Serving Suggestions:
- Lemony Garlic Butter Grilled Salmon In Foil Packets With Green Beans
- Parsley & Garlic-Rubbed Sheet Pan Salmon With Asparagus And Potatoes
Tips and Tricks
- Combine brown sugar, smoked paprika, salt, and freshly ground black pepper for a simple yet flavorful rub.
- Lightly brush the soaked and dried cedar plank with olive oil before placing the salmon to prevent sticking.
- Cook the salmon over indirect medium-high heat to avoid burning the plank or the fish.
- They can be reused indefinitely if not charred, and storing them in the freezer between uses can help maintain their condition.
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