- 1 whole salmon fillet, skinless (or 5-6 (7 oz) skinless salmon fillets) **see note
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 Tbsp chipotle chili pepper
- 1 Tbsp Urban Accents Mesa Rosa Chipotle seasoning (if you can’t find, use a southwest chipotle blend seasoning)
- 1 ½ tsp salt
- 1 tsp cumin
- 3-4 Tbsp brown sugar (depending on how sweet you like yours)
- Drizzle of olive oil
Soak the cedar plank grilling board in water for at least 1/2 hour.
Rinse the salmon with cold water and pat dry with paper towels. Mix all spices together until well blended. Season both sides of salmon with the spice mixture and rub into the flesh, not too heavy but enough to cover. (If using separate fillets, you may have extra rub, save for future use). Cover with saran wrap and refrigerate for at least ½ hour.
Pre-heat grill to high and once heated, reduce to medium high and place the pre-soaked board on hot grill to heat through (about 5 minutes). (Don’t skip the soaking step or your plank could start fire.) Drizzle the salmon with olive oil just to moisten and place on hot plank to cook. If using a whole fillet, cook about 5-7 minutes per side, depending on thickness of fillet. If using separate fillets, cook about 4-5 minutes per side. Check for doneness. Remove the entire plank to a heat proof surface and allow to rest for 5 minutes.
** If you prefer your salmon with the skin, cook it skin side down on plank and adjust the time for doneness. You also have the option of not flipping the salmon; it will still be wonderful because of the plank. I prefer both sides of my salmon to be ‘grilled’ by the plank, but both ways work.
Serve with Seeds of Change Quinoa and Whole Grain Brown Rice and fresh steamed broccoli.