Cedar Plank Maple-Sriracha Salmon

  • 1 cedar plank (12-20 inches in length and 1/4-1/2 inch thick)
  • 1 tsp. granulated garlic
  • 1 tsp. smoked paprika
  • 1 tsp. coarse salt
  • 1/2 tsp. black pepper
  • 2-4 salmon fillets (skin on!)
  • 1-2 T. sriracha or other hot sauce
  • 2 T. maple syrup

Completely immerse the cedar plank in water and allow to soak for at least 30 minutes and up to 2 hours. Remove the plank from the water when you are ready to grill and gently wipe any excess water from it.

In a small bowl, combine the granulated garlic, smoked paprika, coarse salt, and black pepper to make a simple rub. Generously rub the pieces of salmon on the skinless sides with this mixture. Place the seasoned fish on the plank (skin side down), leaving a little space between each fillet.

Stir together the sriracha and maple syrup to make a sauce and carefully brush the mixture on the salmon. Allow the salmon to rest a bit while you prepare the grill.

Heat a gas or charcoal grill to medium heat. Once the grill is ready, brush any remaining sauce on the fish and place the plank directly on the grill grates. Close the lid and grill for 10-15 minutes, depending on your desired level of doneness. The plank will bow and darken as the heat dries it. Serve the fish hot.

  • Yields: 2-4 servings, depending on the size of your plank and your salmon fillets
  • Preparation Time: 20 minutes, plus soaking time
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