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Category: Seafood and Fish - Grilled
Prep Time: Cook Time: Total Time:
Spice Rub:
3 to 4 cups golden brown sugar
1/4 cup good quality dark roast coffee, coarsely ground
1/2 cup Old Bay seafood seasoning
1/4 cup ground turmeric
1/4 cup curry powder
1/4 cup ground cumin
1/4 cup coarsely ground black pepper
1 tsp kosher salt
1 tsp garlic powder
6 lbs wild salmon fillet, boneless and skinless
3 cedar grilling planks (soaked for 3 hours)
Thoroughly mix all of the rub ingredients in a glass bowl and set aside. (Can be sealed in storage bag or jar for up to 1 week. This will make about 6 cups.)
Cut the salmon fillet into 3 equal parts and arrange on the pre-soaked cedar planks. Cover the salmon liberally with the spice rub (approximately 1 cup per lb). It is ok if some spice rub falls onto the plank.
Heat the grill to high.
Put the salmon planks over very hot mesquite/oak or hickory coals and cover the grill until the spice rub has melted to form a coating over salmon and plank, about 7 to 10 minutes. Remove the cover from the grill. If the planks flame up be sure the flames do not scorch the fillet, as the taste of burned sugar should not be the dominating flavor.
Remove the salmon planks from the grill and loosely cover with foil. Allow the fillets to rest for 2 to 3 minutes before serving.
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COWBOY SPICE RUBBED, CEDAR PLANKED, SALMON
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Category: Seafood and Fish - Grilled
Prep Time: Cook Time: Total Time:
Spice Rub:
3 to 4 cups golden brown sugar
1/4 cup good quality dark roast coffee, coarsely ground
1/2 cup Old Bay seafood seasoning
1/4 cup ground turmeric
1/4 cup curry powder
1/4 cup ground cumin
1/4 cup coarsely ground black pepper
1 tsp kosher salt
1 tsp garlic powder
6 lbs wild salmon fillet, boneless and skinless
3 cedar grilling planks (soaked for 3 hours)
Thoroughly mix all of the rub ingredients in a glass bowl and set aside. (Can be sealed in storage bag or jar for up to 1 week. This will make about 6 cups.)
Cut the salmon fillet into 3 equal parts and arrange on the pre-soaked cedar planks. Cover the salmon liberally with the spice rub (approximately 1 cup per lb). It is ok if some spice rub falls onto the plank.
Heat the grill to high.
Put the salmon planks over very hot mesquite/oak or hickory coals and cover the grill until the spice rub has melted to form a coating over salmon and plank, about 7 to 10 minutes. Remove the cover from the grill. If the planks flame up be sure the flames do not scorch the fillet, as the taste of burned sugar should not be the dominating flavor.
Remove the salmon planks from the grill and loosely cover with foil. Allow the fillets to rest for 2 to 3 minutes before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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