Sunday Rewind: Cedar Planked March

As The Rantings of an Amateur Chef has been going since February of 2012, there are quite a few readers that have joined along the way. In an effort to bring back some great recipes that they may have missed, I will dedicate Sundays to re-posting a favorite that is at least two years old. I hope you enjoy! – The Ranting Chef

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.Photo Mar 24, 5 12 40 PM


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



2 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

2 tsp kosher salt


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.


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Categories: Grilled, kosher, Low Carb, Main Dish, Recipes, Seafood

Author:The Ranting Chef

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7 Comments on “Sunday Rewind: Cedar Planked March”

  1. December 7, 2014 at 11:10 am #

    Salmon + hot stuff + sweet stuff = great stuff. 🙂


  2. December 7, 2014 at 11:41 am #

    Reblogged this on My Meals are on Wheels.


  3. December 7, 2014 at 2:26 pm #

    I am planning to try this recipe. Is the type of wood important, that is does the cedarwood add to the flavour?


    • December 7, 2014 at 3:29 pm #

      Yes it does. you can try others (applewood for instance). Make sure you are not using treated wood as the chemicals used to treat it may leech into the salmon. Most big box home improvement stores (Lowes, Home Depot) will have boards like this for purchase in the section with their BBQ supplies.


      • December 7, 2014 at 4:03 pm #

        Thanks for the advice. Being in the UK i’ll probably have to do a bit of searching.


  4. December 8, 2014 at 11:45 am #

    I posted this on my facebook foodie page today. Thanks! Salmon is a traditional dish on Christmas eve in our family and we love salmon on a plank. The ancho chili powder is a nice touch and of course we also love maple syrup. Great recipe!! –


  5. December 8, 2014 at 2:34 pm #

    Looks real good


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