The desire to eat healthy, delicious meals received a definite boost with another new salmon recipe. This one required cedar planks, which sounds swanky, but was easy to find in Hiram’s stash of guitar-making wood. And that was the hardest thing about preparing a dish that was absolutely delicious. So delicious, I’ve already added salmon to next week’s grocery list and to receive the coveted Hiram seal of approval.
The original recipe comes from Hy-Vee’s Seasons magazine, though my version has less salt and leaves out a few of the spices. Even so it was full of flavor and low in all the unhealthy stuff like fat and cholesterol.
Cedar Plank Grilled Spicy Salmon
Cedar plank
1 tsp kosher salt
1 1/2tsp Hy-Vee chili powder
1 tsp Hy-Vee cracked black pepper
1/2 tsp Hy-Vee dry mustard
1/2 tsp packed Hy-Vee brown sugar
1/4 tsp Hy-Vee crushed red pepper flakes
1/4 tsp Hy-Vee dried oregano
2 tablespoons Hy-Vee Select olive oil, divided
1 lb skin-on salmon fillet
Fresh lemon wedges, optional
Soak a cedar plank several hours. Preheat grill to high heat.
In a small bowl, mix together salt, chili powder, black pepper, mustard, brown sugar, red pepper flakes and oregano; set aside.
Place cedar plank on hot grill, smooth-side-down, for 10 minutes, being careful not to burn the plank. (If you’re grilling over wood, make sure the flame has died down to glowing embers so the plank won’t burn. Don’t ask Hiram how he knows this.)
Turn plank over and brush smooth side of the plank with olive oil. Brush salmon with remaining oil. Place salmon, skin-side-down, on smooth side of plank. Season top of salmon with seasoning mixture.
Grill, covered, 25 to 30 minutes or until fish flakes easily with a fork.
If desired, serve with fresh lemon wedges.
