Cedar Plank Grilled Salmon with Sweet Balsamic Drizzle

see more by

This Cedar Plank Grilled Salmon with Sweet Balsamic Drizzle will be a hit at your next dinner party or will make for a *hot* backyard date night with the hubs after your kiddos go to bed.

Serve with your favorite side salad with your homemade vinaigrette and dinner is done!

Serves 2 (or easy to make for a larger group, just buy a side of salmon & a larger cedar plank to fit)

Plan ahead:  the cedar plank needs to soak in water for at least a couple of hours. 

What you need:

2 pieces of fresh salmon, 4-6 oz each

cedar plank (available at most grocery stores, for sure at your nearest fish market, look for a size to comfortably hold your fish, you don’t want to crowd.)

extra virgin olive oil

For Chili Brown Sugar Rub:

1/4 cup brown sugar

2 Tbsp chili powder

1 tsp paprika

1/4 tsp dried oregano

dash of cayenne

1-2 tsp salt

1/2 tsp pepper

For Balsamic Drizzle:

1/2 cup balsamic vinegar

1 Tbsp soy sauce

2 Tbsp brown sugar

Ready, Set, Cook!

Soak cedar plank in water for at least  2 hours.

Chili Brown Sugar Rub

Stir together and store in an airtight container at room temp, you will only use a little bit for this recipe.

Sweet Balsamic Drizzle:

Reduce balsamic, brown sugar and soy sauce in a small sauce pan until thick enough to drizzle, watch carefully not to burn.  Place in a serving dish to place on the table room temperature when you serve the fish.

Prepare grill to medium heat.   Remove cedar plank from the water and rub a little bit of olive oil on the wood.  Place the fish on the wood, skin side down and  rub each piece of fish with a little bit of extra virgin olive oil then sprinkle lightly with the rub (you don’t want to overpower the fish).   Then place the cedar plank directly on the grill and for 10-15 minutes or until fish is just cooked through (will flake).

Use a large spatula and remove the fish from the cedar plank & leave the plank on the grill to cool before handling.

Serve the salmon with the sweet balsamic drizzle on the side.

If you’d like to do a larger piece of fish it will take a little extra time just watch carefully so as not to overcook (timing all really depends on the heat of your grill, and thickness of your salmon).

(It’s normal for it to get a little smokey & actually adds some great flavor to the fish).

(PS- this rub & sauce also pairs deliciously with a pork chop or tenderloin!)


You Might Also Like
Show Mobile Version