Sweet Spicy Cedar Planked Salmon
- One 12”x7” cedar grilling plank
- 1 tbsp. dark brown sugar
- 1 tbsp. chili powder
- 1 tsp. ground cumin
- 1/2 tsp. kosher salt
- 1/8 tsp. freshly ground black pepper
- 1 1/2 lbs. center-cut salmon filet
- 3 tbsp. maple syrup
- 2 tbsp. soy sauce
- 2 tsp. freshly grated ginger
- 1 tsp. freshly squeezed lemon juice
Soak the cedar grilling plank in a baking dish of water for 30 minutes. Place a soup can or a coffee mug on top of the plank to keep it submerged.
In a small mixing bowl, combine the brown sugar, chili powder, cumin, salt and pepper. Sprinkle the top of the salmon filet with the spice mixture and let the salmon sit at room temperature for 15 minutes.
Meanwhile, combine the maple syrup, soy sauce and ginger in a small saucepan over medium heat. Bring to a simmer, stir in the lemon juice and remove the pot from the heat.
Preheat your Twin Eagles barbecue to medium-high. Remove the cedar plank from the water and place the salmon filet, skin side down, on the plank. Place the plank on the grill and close the lid. Grill the salmon for 5 minutes, then begin basting the salmon every few minutes with the maple glaze, closing the grill after each basting. Grill the salmon until it is just cooked through and the edges are golden, about 13 to 15 minutes total cooking time. Serve the salmon with the remaining maple glaze.
Recipe from Twin Eagles.