This Garam Masala Cedar Plank Salmon is super simple to make (even though it sounds exotic!) Simply rub the whole filet of salmon with the spice mixture, then grill it on a Cedar Plank!

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I have been wanting to share this brilliantly easy technique for a while. It is great because the fish never sticks, and it still gets a nice smoky flavor from the grill. Plus it gets a boost of cedar smokiness from the plank itself. I like that because, as you know, I am kind of a flavor hound. Even though the ingredients here are simple: fish, spice and sugar. The technique of grilling on the plank makes it even more flavorful.

Cedar Planks for grilling are specifically sold for that purpose. You can buy them at a hardware store or buy them online as well. You’ll need to soak it in water for at least two hours before setting the fish up on it. I usually do that in the morning before I start my day.

The best part about this recipe is the dishes, or lack there of, are a snap.

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garam masala cedar plank salmon

  • Prep Time: 25 minutes
  • Total Time: 2 hours 25 minutes

Description

This easy recipe for Salmon is cooked on a Cedar Plank (they’re available at the hardware store or kitchen stores.) It is rubbed with a flavorful mixture of brown sugar and garam masala!


Scale

Ingredients

  • 1 food-grade cedar plank
  • 4 teaspoons dark brown sugar
  • 2 teaspoons garam masala
  • 1 teaspoon extra-virgin olive oil
  • 1 ½ pounds boneless salmon filet, preferably wild sockeye
  • ¾ teaspoon kosher salt

Instructions

  1. Soak cedar plank in a large rimmed baking sheet of water 2 to 3 hours, turning once or twice, or according to package instructions. Remove plank from the water and pat dry with a towel.
  2. Preheat grill to medium-high heat. Grill plank on one side to char slightly, 2 to 4 minutes. Remove to a baking sheet, charred side-up. Plank will be hot. Stir sugar and garam masala together in a small dish. Brush about half of the olive oil over the charred side of the plank. Place the salmon skin-side-down on the plank. Pull pinbones from the salmon with needle-nose-pliers if necessary. Brush the remaining oil over the fish. Sprinkle with salt. Pat the brown sugar mixture over the fish.
  3. Reduce heat to medium and carefully transfer the plank and salmon to the grill. Cover the grill, and cook until the fish is almost opaque all the way through and the sugar mixture is melted and caramelized, 10 to 12 minutes for medium well.