cedar plank smoked wild salmon
(2 ratings)
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
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1 1/4 lbwild salmon
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1 Tbspchili powder
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1 tspblack pepper, fine ground
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1/2 Tbspcumin, ground
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1/2 Tbsppaprika, smoked
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1/2 tspsalt
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1/4 tspdry mustard
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1/4 tspcinnamon
How To Make cedar plank smoked wild salmon
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1Apply a light coat of EVOO over the Salmon
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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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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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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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5Preheat the grill to 400 - 450. Place the Salmon on the Cedar Plank and put it on the grill.
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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...
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