Tony Zentgraf
You are going to enjoy this Smoky Chipotle Cedar Plank Salmon recipe!
I already want to make it again!
Cook the Cedar Plank Salmon on a charcoal grill with a deflector plate, on a gas grill or even in the oven!
In This Article
Cedar & Salmon
Use of cedar for cooking is a traditional method used by Native American tribes in the Pacific Northwest from thousands of years ago. Whole or filleted salmon sided were strapped to cedar planks up to an inch and a half thick. The cedar planks would then be leaned up or staked into the ground around a fire. The slow roasting of the salmon would cause the cedar to release aroma and smoke into the fish, imparting flavor.
Roasting the salmon around a fire causes the cedar to release its essential oils slowly. This allows the salmon to retain a slightly smoked flavor. The planks would help to avoid excessive heat while roasting the salmon.
No only a symbol of the Northwest U.S. and Canada, Cedar trees play a vital role in Native American culture. From the obvious use of producing everyday objects to spiritual, cultural and healing uses. Yellow cedar bark is valued for its anti-inflammatory properties.
Because cedar was spiritual & ceremonial along with its healing properties it is no wonder they chose to use it in cooking as well. Read more on native tribe’s uses of cedar.
Not so fast. The tradition of salmon cooked on wood around a fire is attributed to the Native American tribes of the PNW. Scandinavian cooks have been using a similar method. Attaching salmon filets wood planks with cedar pins staked through the fillets then cooked in front of a fire has dated back to the days of Vikings.
Chipotle & Ancho Spice Paste
Making this spice paste couldn’t be easier! It is as easy as mix the dry spices together, then add the wet ingredients and mix into a paste. That’s it!
Obviously the Chipotle and Ancho key elements in the spice paste. Lemon adds acidity and the olive oil helps balance out the overall flavors. The Agave Syrup is a different choice.
Many times you will find recipes with honey and chipotle as the two paired together. I chose to use Agave Syrup because it has a neutral favor other than sweetness. Honey often times comes through as a forward flavor in recipes.
Agave syrup delivers a sweetness similar to rock candy. Combining the syrup in this recipe allows the spices to be forward in the paste flavors. But also helps mellow the spice level too. The acid from the lemon helps balance the sweetness of the Agave Syrup. This combination of flavors pairs nicely with the salmon and aids in the smokiness of the dish.
Pairing chipotle & ancho chile powder in the marinade adds complexity to the cedar plank grilled salmon. All three angles, from the spice paste to the smoke from charcoal grilling and the smoldering cedar, give the salmon an amazing flavor!
Smoky Chipotle Cedar Plank Salmon with a Caesar Salad an Amazing Pairing!
Enjoy!
Smoky Chipotle Cedar Planked Salmon
Print RecipeEquipment
- 1 Cedar Plank
Recipe Multiplier
- 2 ea Salmon Filets (skin on is ideal) - 6-8 oz
Chipotle & Ancho Spice Paste
- 1 tsp Chipotle Powder
- 1 tsp Ancho Chile Powder
- ½ tsp Granulated Garlic
- ½ tsp Granulated Onion
- ½ tsp Mexican Oregano - ground in hand into powder
- 1 tbsp Agave Syrup - can substitute honey if desired
- 1 tbsp Olive Oil
- 1 tsp Lemon Juice - fresh squeezed
Instructions
Soaking Cedar Planks
- Soak the cedar planks in water for 2-3 hours before cooking. Weigh down the wood if necessary to submerge.This allows the cedar to become saturated allowing the essential oils to release easier and deter the planks from burning.
Prepare the Salmon
- Remove any pin bones as needed from the salmon fillet.
- Portion the salmon fillet into 6-8 oz portions (if not already portioned)
Making the Chipotle & Ancho Spice Paste
- In a bowl, add the dry ingredients and mix together.
- Add in the agave syrup, olive oil and lemon juice.
- Mix all ingredients until it forms a paste. The consistency should be paste like, if too thin too much of the spice mix will run off the salmon while it cooks.
Cooking the Cedar Plank Salmon
- Preheat the grill (charcoal or gas) to 375-400°
- Remove the cedar plank from the water.Pat dry if needed.
- Place the two salmon pieces evenly spaced on the plank.
- Using a spoon spread the Chipotle & Ancho Spice Paste onto the salmon.
- In this cooking method, I choose to use a wireless thermometer. This allows monitoring the cooking process easy. Also keeps the grill closed retaining the heat to expedite the cooking of the salmon.
- Insert wireless thermometer into the thickest part of the fish.Place the cedar plank onto the grill grate and close the lid.
- If using a wireless thermometer, set up the cook in the app. Set the internal temperature of the salmon to the desired temperature.I choose 135° because it will up temp to 140* and give a nice pink to the center of the fish.
- If not using a wireless thermometer, no worries! cooking time at 375° should take approximately 15-18 minutes depending on the thickness of the salmon.
- Once the desired temperature is reached or 15-18 minutes has passed, remove the fish from the grill. Let rest for 5 minutes before serving. The fish will up temp about 5 degrees.
- Serve with a Caesar Salad they go great together! ENJOY!
