March in Cleveland is awfully cold. Wind blowing. Snow drifts up to your waist and the oven is used to cook and then to help heat the house. Until 2012. Global warming? End of the world as predicted by the Mayans? Quirks in the jet stream? El nino or la nina? I don’t care. It was over 70 degrees for 10 straight days here.
I did not believe it the first week. The patio furniture and, most importantly, the grill remained in the protection of the garage. I knew the weather gods were just tempting me to pull everything out just to cover it all in ice and snow for a month. As day six turned into seven, I became a believer. The grill came out and was fired up the first night. Nothing sounded better than some cedar planked salmon.
It falls apart at the touch of a fork.
I had some nice sockeye filets (with the skin on one side). I used dark chili and Guajillo chili powders.
The planks will try to float, so you will have to place something heavy on them to keep the planks submerged.
As I was only spicing one side of my salmon, I was really able to cover the filets.
Placed on the grill.
Cedar Planked Salmon with Spice Rub
Ingredients
Rub:
2Â tsp hot or regular paprika
1 tsp chili powder
1 tsp Ancho chili powder
1/2 tsp brown sugar (use Splenda brown sugar for low carb)
1/2 tsp cumin
2Â tsp kosher salt
Salmon:
2 salmon fillets
1 1/2 tsp olive oil
1 tsp maple syrup (omit for low carb)
2 cedar planks
Soak planks in water for at least one hour. Ensure they are fully submerged.
Combine rub ingredients in a small bowl. Preheat grill to medium low heat.
Brush salmon with oil and cover with spice rub. (I covered one side and left the skin on the other)
Place planks on grill and close lid for approximately 3 minutes. Open grill, turn planks over and place salmon on planks. Grill with lid closed for 12-15 minutes. There is no need to flip the salmon (in fact best not to). Remove planks from grill, drizzle with syrup and serve. Remember: salmon will continue to cook after removing plank from grill.
Source: www.fireandflavor.com
Rantings of an Amateur Chef 
aaaaaarrrrrrrrrrrrrggggggggggggghhhhhhhhhhh!!! now I’m hungry!!!
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Whew…looks good!
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Wow this sounds fabulous! I’ll have to wait a bit longer to be able to get our grill out up here (in Alaska) but we definitely have salmon at our fingertips!
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I am soooo jealous that you get fresh salmon. I can still taste that copper river salmon I first had two years ago.
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Yum! Yes, we’ve definitely had a warm winter here in North Carolina, too. Very strange. But it’s meant more grilled pizzas and grilled fish, which I’m not complaining about. That salmon looks divine.
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That looks good. I love salmon and learning to cook more fish dishes. Glad you posted this recipe. This will go into my “goin to try” box. 🙂 Where do you get cedar plank? Is there food grade kind? Thanks!
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You will find in a number of stores (check where the fresh seafood is sold or the butcher counter) food grade planks.
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Thanks! 🙂
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Fantastic.
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Yum! Sounds like a keeper. We’ve had warm weather here too. Not complaining but it is weird… already put out the furniture and put up a gazebo!
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I have never used the cedar planks, but I do salmon on the grill often. This one will go in the queue for future dinners!
The weather here in St. Louis has been just as crazy. No heat on for weeks, and we might have to turn the AC on later in the weekend. They are forecasting 92! Gorgeous, but a little creepy too.
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March weather in Omaha is typically more capricious than this year. This early summer weather is simply wrong and I am not adjusting to it well. But I sure want to make that salmon. Since it is hard to get good fish and seafood in Omaha, we tend to depend on Absolutely Fresh, a store that gets fresh shipments flown in every morning from the coats. Sitting right in the middle of the country, it could be either coast and I don’t really know which. It costs a bit more, but it is the only way to get quality in the Great American Desert.
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Maybe we can get a Ranting Chef food barter going. Anyone from Seattle want to send fresh salmon to Omaha in return for…..steaks? 😉
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They do beef rather well out here. And pork. I never heard of featherbones back home in the Northwest. In a city with more restaurants per capita than any other in the U.S., I had to learn to love sushi in order to get good fish when going out to dinner. Omaha is such a strange place.
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What if I send the Salmon from Seattle, you cook it and send it back. : )
That Salmon looks amazing!
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Oh man…Deal. But I get to keep some!
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: )
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Salmon on a cedar plank, there’s nothing better. Ever tried some ribs on cedar? Only problem with red meat is the planks have to be kept separate from the ones used for fish but the flavor is sooo great. 🙂
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Can you recomand any good diet? 🙂
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I have to readily admit I am not a nutritionist, so may leave that question to any of my readers who are.
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oh, my, yum!
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Yumm. Now I have to go in search for untreated cedar planks. Great idea for the BBQ. Enjoy the warm weather. Maybe a dumb question but how often can you use the plank? Novice bbqer here.
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Yes you can. If the plank is not too singed (and if you soak it long enough it won’t) you can reuse. I’ve heard the recommendation to turn the plank over on the hot grill for a few minutes to burn off most of the food residue and then to wash with water only. I reuse only one other time but know people who do a toal of four times. The cedar flavor may diminish over time. If you are using it for pork or poultry, I would probably not reuse.
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I like the sound of this bbqing. Thanks for explaining about the plank. Feeling enthused to cook salmon again. The last it was pan fried salmon tikka and tasted really “fatty.”
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That salmon is perfect! I’ll have to look for my planks.
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I wish you were the cook at my house!
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Even Wisconsin weather allowed me to use the grill already this year! The weather is frightening, but I’m enjoying grilling weather while it lasts. Cedar plank salmon sounds fabulous.
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I was just gifted with two salmon planks, but don’t have a grill yet and I have to buy salmon, but oh..that looks just so good!
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These look delicous!
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Recipe sounds awesome. Fortunately, here in Connecticut we’ve had a mild winter and we never put the grill away. Actually, it came in handy during one horrible ice storm that knocked out power for 90% of the state and then brought with it unseasonably cold weather — in October — for the duration of the power outage.
I’ve never heard of cooking on the cedar planks. Definitely going to try this recipe out, hopefully, this weekend.
Cheers.
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March in Cleveland was one of the reasons I sought refuge in a southern California college. Yes, this has indeed been a strange spring everywhere. And your salmon recipe will be a much anticipated addition to my springtime cooking here in North Carolina. Thanks!
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THANK YOU so much for the recipes and for the follow!
Keep on, keepin on 🙂
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Reblogged this on mrscmonkey's Blog and commented:
Inspiring
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You have some recipes here that make anybody hungry,regardless that they just ate 😀
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We experienced the same run of beautiful weather, but no grilling was going on here. Can’t wait to try that salmon. 🙂
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I am in love with salmon.. and this recipe is definitely up my alley. I just love the rub. I can’t wait to make this.. I may actually make this next week 🙂
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It’s been pretty warm here too, but then it doesn’t really get too cold down here in the South. 😉 Your salmon recipe sounds delicious, perfect for this beautiful weather! 🙂
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Great post. Going to try these once we get our grilled fired up!
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The days are getting longer and warmer, perfect to grill. Thanks for the idea.
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Ooooooh the cedar plank Salmon sounds great! Wish I was good at grilling.Going to sear it with the same spices and try it.
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Sounds great! Too bad I don’t like fish … 😦 … That just means more for the rest of you … 🙂 … Thanks for sharing … Dorothy …
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my hubby has been wanting to try something cedar planked. I really like the combination of spices in this recipe. I think we may have to omit the salt and try this sometime soon. It has also been nice and warm here in Louisiana. I think it is about time to get the grill going.
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Oh now… THAT looks entirely too awesome not to try! I know what’s on the menu tomorrow night! Thank you!!
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RANTING CHEF: Please send your email address and/or phone # to me at: ;MNorthrup.Tampa@gmail.com or text/call me at 813-516-6694. I wanted to ask you something about your BLOG. Very sincerely, MNorthrup~Tampa
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I was just thinking today about buying a grill for our new patio. Now I see one of my favorite foods, cedar-planked salmon here, I intend to make it soon! And we agree with you that we’ll happily take the 70-degree days in March anytime!
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Love these! Thank you!!
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What an interesting way to cook salmon – thanks, really enjoyed this post.
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Lovely! I have to save this, so informational.
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very interesting recipe! I love salmon!
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As you know, here in your boyhood town we grill all year. A very dry year too. Will BBQ tomorrow. Thanks for the recipe!
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That looks outstanding. How very yummy.
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With the exception of a driving rain, I will grill in just about any meteorological environment. I’ve never done cedar plank grilling but your post shows it is interesting and relatively easy. Thanks.
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This is now the TOP recipe for me when I get back to the United States. Sound s perfect. I’ve been craving salmon for weeks.
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Very interesting info!Perfect just what I was looking for!
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you know I’ve always wanted to try this, I think I should do this before the winter hit us in full swing. Just wondering where I will get this planks of wood?
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love it! I am going to try this soon as well. If it works, I will post a pic on my blog 🙂
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I’d like to try this at home, but i live in an apartment with no grill access. Do you think I can put the cedar on a stove top grill/griddle and get the same effect?
http://www.TheSavoryandTheBeautiful.com
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If you are cooking with gas, be careful the flame is not too high as the plank may catch fire. Over electric or on a griddle it may not have the same effect. In either case, if you can cover the plank and fish to allow the cedar smoke filter into the fish, it might work.
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Thank you!
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i could eat salmon every day and this version looks delicious!
thanks for stopping by today 🙂
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I was just debating this week whether or not to try those cedar planks & wondered if you can re-use them. Noticed that you did answer that question & that the flavor diminishes after about 4 times. So I’m going to assume that you really can pick up some good flavor from the planks? Alas, I’m still waiting for my husband to “take a look at” what’s wrong with our grill. That could take a while.
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ok, so now I’m drooling…
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I love this… I’m always amazed at how many people try this and forget to soak the planks first llol! I once tried adding apple cider to the water and let the planks soak overnight… the boards only picked up a little apple flavor.
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Wow all your food looks so good, but the salmon for sure is a must try!
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I really appreciate this post. I have been looking all over for this! Thank goodness I found it on Google. You have made my day! Thank you again…
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Looks amazing! We’ll have to try that sometime. Thank you for the Like on my blog, too.
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Thank you for taking your time and read my recipes. I wish I could be a real blogger like you.
This recipe sound good in 2 weeks when I’m opening my trailer. I’ll let you know.
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I made this last night. Great recipe! Thanks for sharing!
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Reblogged this on Culinary Diversion and commented:
Made this last night and it’s a keeper so it’s going onto Culinary Diversion
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Reblogged this on Culinary Diversion and commented:
Made this last night and it’s a keeper so it’s going onto Culinary Diversion
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I simply want to mention I am all new to blogs and absolutely liked you’re web site. Probably I’m planning to bookmark your blog . You amazingly have fantastic posts. Cheers for revealing your web site.
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Thanks for stopping by my blog. Had you not, I never would have known of the opportunity to view your salmon post. I’ve been wanting to prepare cedar plank salmon, but had no idea how to go about it. With your post and suggestions, I’m set to go with a gift of salmon that is in our fridge.
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Is this recipe really, really spicey? Or mildly spicey? I can handle a little spice but not tons. So, if really spicey, I would modify (although I don’t have a clue what modifications I should make). Thank you for any help/advice.
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I have had a cedar plank since my wedding but never made salmon on it… maybe this is a sign!
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Does the brown sugar make this dish really sweet, or is it subtle? I’m from Alaska, so I have plenty of Salmon but most of my family members don’t like it when it’s too sweet. It sounds fabulous to me though =)
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It is not overpowering. You do taste some sweetness but it is subtle.
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Thanks for liking my blog. I never knew how to work with planks. This is a good, simple technique. Thanks!
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