Cedar Plank Salmon with Brown Sugar & Black Pepper

I like to serve the salmon still on the cedar plank so that everyone can take chunks of the salmon and pick at it for a more rustic style dinner.

Course Main Course

Cuisine American

Prep Time 30

Cook Time 15

Servings

Calories 1497kcal

Author Kylie Mazon-Chambers

Equipment

1 cedar plank meant for cooking, soaked in water for 2 to 4 hours*

Ingredients

2 pounds salmon fillet, skin on
¼ cup packed light brown sugar
1 teaspoon cracked black pepper

US Customary - Metric

Instructions

Prep the cedar plank if needed. Preheat the grill to medium-high to prepare for indirect grilling.
In a small bowl combine the brown sugar and pepper.
Place the salmon on the cedar plank skin-side down, then spread the brown sugar and black pepper mixture all over the salmon.
Place the plank in the center of the hot grill grates, away from the heat.
Cook until salmon is thoroughly just through and opaque, about 12 to 15 minutes (depending on the thickness of the salmon). The salmon is done when it easily flakes with a fork.
To serve, cut the salmon into desired portions or serve the salmon on the cedar plank.

Video

Notes

Soak your cedar plank longer than you think you need to—a full 2 to 4 hours—to keep it from catching fire and to maximize that delicate smoky aroma that infuses the salmon. If you’re short on time, weigh the plank down in a baking dish filled with hot water to speed up absorption. And don’t reuse the plank—each one is designed for a single cook so it can safely release flavor without splintering or smoking too heavily.

Nutrition