Description
I’m excited to share this guest post from my friend Jackie from CAFE, Celiac and Allergy Friendly Epicurian (A great source for gluten-free recipes!). A wonderful salmon dish made on a cedar plank topped with a brown sugar spice rub.
Yield: 4servings | Serving Size: 3oz salmon
Ingredients
4teaspoonslight brown sugar, not packed
1tspMontréal steak seasoning
1/2tsppaprika
1lbwild salmon fillet
Instructions
- Oven directions:
- Place oven-safe cedar plank in oven and preheat to 350°F.
- Whisk light brown sugar, Montréal steak seasoning and paprika together and rub all over salmon fillets just before cooking.
- Place salmon on cedar plank and bake in oven for about 10 to 15 minutes depending on the thickness, until just cooked through or opaque.
- Grilling method:
- Soak plank in water for at least an hour.
- Heat the grill to medium-high, leaving the right burners off so you have indirect heat. Close the lid and let the grill get hot.
- Whisk light brown sugar, Montréal steak seasoning and paprika together and rub all over salmon fillets just before cooking.
- Place salmon on cedar plank and cook on the direct heat side for 3 to 4 minutes, until the planks start to smoke and get a little charred on the bottom and edges, (check occasionally to make sure edges of plank don’t ignite, keep a spray bottle with water handy if they do).
- Transfer the plank to the indirect heat side, cover, and grill 10 to 15 minutes depending on the thickness, or until the salmon is cooked through in the thickest part (I used a fork to take a peak).
- Remove plank from heat source and use a fish spatula to gently remove salmon from cedar planks. Serve and enjoy.
Last Step:
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Nutrition
Serving: 3oz salmon, Calories: 173kcal, Carbohydrates: 4g, Protein: 23g, Fat: 7g, Saturated Fat: 1g, Cholesterol: 63mg, Sodium: 221mg, Sugar: 4g
