Cedar Planked Salmon with Sugar-and-spice rub and herb butter

I am a fan of grilling on cedar and especially like this version for salmon. The mild smokiness and subtle flavor evoke memories of cooking over a camp fire. I’ve successfully used cedar in a hot, 400-degree oven, but most important is to submerge the board in water for at least an hour before using.

Ingredients for 4 Servings of Salmon

4 7-ounce salmon fillets, preferably skinless.

Ingredients for Sugar-and-Spice Rub

1 tablespoon brown sugar

1 tablespoon kosher, or other coarse salt

2 teaspoons ancho chili powder

1 teaspoon cumin

½ teaspoon black pepper

Pinch of cayenne

Pinch of granulated garlic

Ingredients for Herb Butter

¼ cup chopped parsley

1 medium garlic clove, grated

¼ pound salted butter, room temperature

1 tablespoon drained, chopped capers

Preparing the Herb Butter

Combine all ingredients by hand, being sure to incorporate together thoroughly.

Place an 8-inch sheet of plastic wrap on a flat surfaceand position the butter about 2 inches from the edge.

Spread it out to about a 3-inch length, and then foldover the closest edge and roll tightly to form a log.

Refrigerate until firm. Can be made days ahead.

Leftover butter, if any, is good for up to 10 daysand is great for cooking eggs, making croutons,or to butter your crusty baguette.

Preparing the Cedar Planked Salmon

Preheat a gas grill to 350 degrees.

Rub salmon fillets with the sugar and spice mixture.Allow to sit for 15 minutes to let the rub do its marinating job.

Heat the plank on the preheated grill and close the lidfor 4 minutes. Turn over with spatula or tongs.

Place salmon on heated and charred side of plank;close the lid, cooking for about 10 to 15 minutes,depending on the desired doneness.

Serve with desired accompaniments and a pat of herb butter.

NOTE

A simple arrangement of grilled veggies is delicious.Vibrant peppers, red onions, cremini mushroom caps,eggplant and asparagus come to mind.