Cedar Planked Salmon with Spice Rub
Infused with smoky flavor and a perfect balance of sweet and savory spices, this Cedar Planked Salmon with Spice Rub is a show-stopping grilling recipe that’s surprisingly easy to make. The salmon is coated in a fragrant blend of paprika, brown sugar, cumin, and garlic powder, then cooked on a soaked cedar plank that imparts a subtle woodsy aroma. A delicate honey-lemon glaze adds a hint of sweetness and tang, complementing the rich, tender fish. This recipe is cooked to perfection on the grill or in the oven in just 20 minutes and garnished with fresh parsley for a vibrant finish. Whether you're hosting a dinner party or preparing a healthy weeknight meal, this cedar plank salmon is a guaranteed crowd-pleaser.
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Recipe Information
Ingredients
- 1 pound Salmon fillet
- 1 Cedar plank
- 1 teaspoon Paprika
- 1 teaspoon Brown sugar
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
- 1 teaspoon Honey
- 0.5 Lemon
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Submerge the cedar plank in water and soak it for at least 30 minutes. Place something heavy on top to keep the plank submerged.
In a small bowl, mix together the paprika, brown sugar, ground cumin, garlic powder, salt, and black pepper to create the spice rub.
Preheat your grill to medium heat (about 375°F). If using an oven, preheat to 375°F and prepare a baking sheet.
Pat the salmon fillet dry with paper towels. Rub olive oil over the surface of the salmon, then generously coat it with the spice rub.
In a separate small bowl, whisk together honey and the juice from half a lemon. Set this glaze aside.
Once the cedar plank is done soaking, place it on the preheated grill (or on a baking sheet in the oven) until it starts to lightly smoke, about 3 minutes.
Carefully place the salmon fillet, skin-side down, on the cedar plank. Brush half of the honey-lemon glaze over the salmon.
Close the grill lid (or oven door) and cook the salmon for 15-20 minutes, depending on the thickness of the fillet, or until the internal temperature reaches 135°F. Brush the remaining honey-lemon glaze over the salmon halfway through cooking.
Carefully remove the cedar plank from the grill or oven and let the salmon rest for 5 minutes.
Garnish with chopped fresh parsley, if desired, and serve warm with lemon wedges on the side.
Nutrition Facts
Calories |
1428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.1 g | 126% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 25.0 g | ||
| Cholesterol | 313 mg | 104% | |
| Sodium | 2521 mg | 110% | |
| Total Carbohydrate | 14.8 g | 5% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 9.7 g | ||
| Protein | 116.4 g | 233% | |
| Vitamin D | 62.1 mcg | 311% | |
| Calcium | 84 mg | 6% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 2196 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
