Cedar Planked Salmon with Sugar & Spice Rub and Herb Butter
I am a fan of cooking most foods on cedar and especially like this version for salmon. Most important is to soak the board submerged in water for at least an hour before using on the grill.
Herb Butter
¼ cup chopped parsley
1 medium garlic clove, grated
¼ lb. salted butter, room temperature
1 tablespoon drained, chopped capers
Combine all ingredients by hand being sure to incorporate together thoroughly.
Place an 8” sheet of saran wrap on a flat surface and position the butter about 2” from the edge. Spread it out to about a 3” length then fold over the closest edge and roll tightly to form a log.
Refrigerate until firm. Can be made days ahead. Leftover, if any, is good for up to 10 days and is great for cooking eggs, making croutons or to butter your crusty baguette.
Rub
1 tablespoon brown sugar
1 tablespoon kosher, or other coarse salt
2 teaspoon ancho chili powder
1 teaspoon cumin
½ teaspoon black pepper
pinch of cayenne
pinch of granulated garlic
Mix all together and reserve. Can be made up to 24 hours ahead of time.
4 - 7 ounce salmon filets, preferably skinless.
Preheat a gas grill to 350.
Rub salmon fillets with the sugar and spice mixture. Allow to sit for 15 minutes to let the rub do its marinating job.
Pre-heat the plank on the preheated grill and close the lid for 4 minutes. Turn over with spatula or tongs.
Place salmon on heated and charred side of plank; close the lid, cooking for about 10-15 minutes depending on the desired doneness.
Serve with desired accompaniments and a pat of herb butter. A simple arrangement of grilled veggies is delicious. Vibrant peppers, red onions, cremini mushroom caps, eggplant and asparagus come to mind.
Gallery
