By ellie_ on May 24, 2007
Photo by PaulaG
Photo by PaulaG
"This is the first time I used a cedar plank for cooking fish -- and this is the best way to grill salmon as far as we're concerned (also lower fat too) - the salmon came out so moist and spiced just right -- the fish doesn't taste spicy at all. Posted for World Tour - USA - Northwest region. Recipe source: local newspaper"
Serving Size: 1 (177 g)
Servings Per Recipe: 4
"I used the spice rub (but more cayenne for personal taste) on the salmon and since I don't have a grill or the plank for the grill - I used my George Foreman, and it came out delicious! The rub made a "crust" on the fish which was superb! It's a pain to measure out all the spices, but once it's done, you realize it's worth it. Thanks for a keeper!"
"Seasoned and grilled as instructed. I did follow PaulaG's idea of seasoning it about an hour before cooking. We have been plank-grilling salmon for a while but this was a delicious variation. Thanks for posting ellie"
"Holy yum! This is excellent. Made it as instructed and it turned out perfectly. Will be making this one again and again!"
"These nine words came out of my mouth after the first bite: "One of the best salmon recipes I've ever had." Easy to make and really just a fantastic recipe. I didn't cook this plank style, just threw it on the grill but man oh man this was great! Thank you so much for sharing!"
"All I can say is, wow! This is so different from how we usually have salmon, what a wonderful combination of flavors! I have had a set of planks that my sister gave me for Christmas, literally, three years ago, that I never got around to using. We'll be using them a lot with this recipe! Thanks for posting."
"I love planking fish, it adds a whole new dimension to the flavor. This rub is very good. I did rub the fillets about 1 hour before placing on the grill to allow the flavors to be better absorbed into the fish. The salmon was wild Alaskan sockeye."