Grilled Cedar Plank Salmon
Grilled Cedar Plank Salmon
Ingredients:
- 2 food-grade cedar planks (locally sourced from Vancouver Island's forests)
- 1 tbsp olive oil (preferably local or organic)
- 4 salmon fillets, 6 oz each (freshly caught in the waters of Port Alberni)
- 2 tbsp brown sugar
- 2 tsp smoked paprika (to add a Pacific Northwest flair)
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
Instructions:
- Soak the cedar planks in water for at least one hour. This is crucial to prevent burning and to infuse the salmon with a subtle cedar aroma.
- Preheat your grill to medium-high heat, ideal for outdoor cookouts along the Alberni shores.
- Wipe excess water from the cedar planks and brush one side with olive oil. Place the salmon fillets skin-side down on the oiled side of the planks. Brush the top of the fillets with olive oil.
- In a small bowl, mix brown sugar, smoked paprika, salt, and pepper. Stir until combined. Press this spice rub over the top of the salmon fillets, adding a touch of the Pacific Northwest to each bite.
- Place the cedar planks directly on the grill grates over indirect heat. Cover the grill and cook the salmon for about 15 minutes, or until it reaches an internal temperature of 130 degrees Fahrenheit. This method ensures the salmon is cooked perfectly, retaining its moisture and flavor.
- Remove the salmon from the grill and serve as desired, perhaps with a side of locally grown vegetables or a fresh salad.
Notes:
