Maple-Chipotle Cedar Plank Grilled Salmon
- 10m Prep Time
- 16m Cook Time
- 1h 1mReady In
Cedar plank salmon coated with a sweet and spicy dry rub, grilled to infuse smoky flavor, and finished with a maple syrup glaze. Sweet, spicy, and absolutely incredible.
Ingredients
- 29.6 ml brown sugar
- 14.8 ml chili powder
- 7.39 ml cumin
- 4.93 ml dried chipotle powder
- 4.93 ml kosher salt
- 2.46 ml freshly ground black pepper
- 680 g wild-caught salmon
- 14.8 ml extra-virgin olive oil
- 29.6 ml maple syrup
- 1 cedar plank
Nutrition (per serving, estimated)
Estimated based off 6 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 26.3 mg
- Iron: 0.78 mg
- Magnesium: 8.7 mg
- Phosphorus: 12.9 mg
- Potassium: 105 mg
- Zinc: 0.29 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml brown sugar
- 14.8 ml chili powder
- 7.39 ml cumin
- 4.93 ml dried chipotle powder
- 4.93 ml kosher salt
- 2.46 ml freshly ground black pepper
- 680 g wild-caught salmon
- 14.8 ml extra-virgin olive oil
- 29.6 ml maple syrup
- 1 cedar plank
Let's Cook
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Step 1.
Submerge the cedar plank fully in water and soak for 30 minutes. Remove from water and pat dry.
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Step 2.
Prepare the grill for indirect cooking.
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Step 3.
In a small bowl, combine brown sugar, chili powder, cumin, chipotle powder, salt, and pepper to make the dry rub.
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Step 4.
Coat the salmon with olive oil, then sprinkle about 2 tablespoons of the dry rub liberally over the salmon. Reserve any remaining dry rub for another use.
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Step 5.
Place the salmon on the cedar plank, then put the plank on direct heat. Cook for up to 15 minutes, or until the salmon reaches an internal temperature of 120°F.
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Step 6.
Transfer the salmon and plank to indirect heat. Using a silicone brush, glaze the salmon with maple syrup. Cook for 1 minute, then remove from the grill.
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Step 7.
Let the salmon rest for 5 minutes, then slice and serve.