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Smoky Chipotle Cedar Planked Salmon

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Course: Brunch, Dinner, Lunch
Cuisine: American, Native American
Keyword: Cedar, Chipotle, Grill, Plank, Salmon, Smoked
Prep Time: 15 minutes
Cook Time: 13 minutes
Servings: 2 servings
Author: Chef Tony Zentgraf
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!
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Equipment

  • 1 Cedar Plank
  • 1 The Meatstick Wireless Thermometer

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!

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