Now that we’re back into the swing of things in Singapore, Heather and I decided to try yet another cedar plank salmon recipe. Brown Sugar Spiced Maple (eh!?) Glazed Salmon. Of course we picked up our usual salmon steaks at the grocers and defrosted them overnight. Still fresh as ever and the taste tonight? Another perfect 10!
Here are the details for your enjoyment and by all means, do try all these recipes – great way to work off a tough day!
- 2 teaspoons paprika
- 1 teaspoon chili powder
- 1/8 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1 tablespoon fresh finely chopped thyme
- 1/2 cup brown sugar
- 1/2 teaspoon sea salt
- 2-3 lb salmon fillet
- 3 tablespoons maple syrup
- 1 tablespoon melted butter
- 1 tablespoon chopped green onion
- 2 tablespoons Unsalted butter
Directions for perfect salmon:
- Preheat your grill to medium high – I set my Big Green Egg at 400 degrees F
- Prepare your cedar plank – have it soak for at least an hour…and then spray some olive oil to prevent the salmon sticking
- Put the salmon”skin-side” down on the wet plank
- Mix your spices and your brown sugar in a small bowl
- Massage the maple syrup onto the fish then pat a thick coating of brown sugar rub evenly over the top of the salmon.
- Dot with little chunks of the butter, use more or less to your taste.
- Grill (on a rack) above medium hot coals until the fish is cooked to your liking, I prefer my salmon med- rare 15- 20 min to med 20 – 25 min) in the center – can’t really mess this up – as long as the salmon flakes away with a fork and is nice and firm (use the finger tap test) and you’re golden!