Cedar Plank Salmon with Brown Sugar Rub

One of my favorite indulgent meals is cedar planked salmon. They flavor that comes up through the fish from the wood plank is unmistakeable in this recipe. That flavor combined with the brown sugar rub that carmelizes on the top is a recipe I come back to over and over.

It also helps that we have the absolute freshest and delicious salmon here at our PNW farmers markets. I have had the shear luck to land next to an incredible fish company that specializes in catching local salmon at the Beaverton Farmers Market where I sell my own sauces for Howl at the Spoon. My lemon dill is also a killer add-on to local salmon before grilling!

3 salmon filets, fresh & evenly cut
1 tbsp brown sugar
1/4 tsp cayenne powder
1/4 tsp garlic powder
1/4 tsp pink Himalayan salt
1/4 tsp chili powder
1/8 tsp dried thyme

Soak your planks in water for 30 minutes prior to use to prevent burning. Get your fire going to create less smoke with higher In a small bowl, mix together the rest of the ingredients and sprinkle over the salmon filets.

Once your planks have been properly soaked and your campfire is thriving, space out the filets evenly on the board. Place the plank over the grates above your campfire. Keep an eye on it to ensure the plank doesn’t start to fire up. Move away from direct flame if this happens and keep an eye on it. When the salmon is completely cooked through, move it aside to cool for five minutes before serving. You can tell the salmon is done when you see the fatty layers have all turned white across the sides.

Serves 3