A few minutes on the grill and you’re done —and it tastes beyond fantastic! The salmon is moist and succulent, you can just taste a hint of steamed cedar, and the brown sugar rub caramelizes to produce a slightly sweet yet savory coating. Serve this with jasmine rice and/or gf and me’s spinach salad for a quick and light meal packed with nutrition. Perfect for warm summer evenings.
Like this? You might also enjoy these other bbq recipes from gfandme:
grilled marinated turkey breast
What you’ll need:
1 side of salmon (boneless and skinless works well)
1 tablespoon brown sugar
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon paprika
Salt and pepper to taste
And of course, a food-grade cedar plank!
What you’ll do:
Submerge the plank in water for at least 20 minutes and up to 4 hours.
TIP: You can pre-soak your planks and freeze them for later use.
TIP: The longer you soak, the more you will taste the cedar in the final product. Mmmmmm good.
Preheat your grill.
Combine sugar and seasonings to make a rub.
TIP: You can make a large batch of the rub and keep it on hand to make this meal even easier!
Place salmon on soaked plank (skin side down if not skinless) and rub with seasoning mixture.
Place the plank on your grill and turn the heat down to low. Close the lid and walk away!
Grill to 135 degrees (about 10 to 20 minutes depending on the thickness of the fish. Charcoal grills will take longer.) We highly recommend using a thermometer for this. Fish can overcook in the blink of an eye. The salmon should flake easily and still be moist when finished.
Serve with gf and me’s spinach salad for an amazingly fresh combination of flavours. One of our favorite BBQ dinners!
Photo Copyright gfandme 2104
Hey, gfandme…if you have a guess…how long would you cook this in the oven (minus the plank)? I’ve been wanting to start eating salmon and this flavor profile sounds like something I’d like. Thanks. 🙂
We usually cook it for 20 – 30 minutes at 350 – depending on the thickness. A meat thermometer really does help if you have one. Let me know if you make this with a sugar substitute. I’m curious about how those would caramelize.
I love the flavors in this, especially with the brown sugar. Thanks for sharing! 🙂
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