Ingredients
Seasoning Mix
- 1 tsp salt
- 1/2 tsp cumin
- 1/2 tsp chili powder
Salmon and Marinade
- 2 1/2 – 3 lb wild caught salmon (skin-on or skinless)
- 3-4 garlic cloves (grated or pressed)
- 3 tbsp olive oil
Serving
- Chimichurri sauce (for serving)
Instructions
- Prepare Cedar Planks: Submerge cedar planks in water for at least 4 hours to prevent them from catching fire and burning during grilling.
- Make Seasoning Mix: In a small bowl, combine 1 teaspoon of salt, 1/2 teaspoon of cumin, and 1/2 teaspoon of chili powder.
- Season Salmon: Drizzle 3 tablespoons of olive oil evenly over the salmon fillet. Grate or press 3-4 garlic cloves and spread the grated garlic on top of the oiled salmon to infuse flavor.
- Apply Seasoning & Set on Planks: Sprinkle the prepared seasoning mix evenly over the salmon fillet. Place the salmon skin side down onto the soaked cedar planks.
- Grill Salmon: Preheat your grill to 500°F (260°C). Place the cedar plank with salmon onto the grill and cook for 15-20 minutes. Cooking time depends on the thickness of the salmon; use an instant-read thermometer to ensure the thickest part reaches 145°F (63°C) for safe consumption.
- Serve: Remove salmon from the grill and serve immediately with chimichurri sauce for added brightness and flavor.
Notes
- Soaking cedar planks is crucial to prevent them from igniting on the grill.
- Adjust grilling time based on the thickness of the salmon fillets to avoid overcooking.
- Using an instant-read thermometer ensures perfectly cooked salmon that is safe to eat.
- For extra smoky flavor, use different types of wood planks like alder or hickory if cedar is unavailable.
- Skin-on salmon helps keep the fish moist while grilling, but skinless can be used if preferred.
- Prep Time: 4 hours 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Low Fat
