Description
To make this Garam Masala Cedar Plank Salmon you rub a whole filet of salmon with a blend of brown sugar and garam masala and then grill it on a cedar plank. The plank adds a charred, woodsy flavor and it ensures that the fish doesn’t stick to the grill. It’s a foolproof way to cook fish at home.
Ingredients
Units
Scale
- 1 food-grade cedar plank
- 4 teaspoons dark brown sugar
- 2 teaspoons garam masala
- 1 teaspoon extra-virgin olive oil
- 1 1/2 pounds boneless salmon filet, preferably wild sockeye
- 3/4 teaspoon kosher salt
Instructions
- 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.
- 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.
- 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.
- Prep Time: 25 minutes
- Cuisine: American