Cedar Plank Salmon with Pickled Cucumbers Recipe
Servings
8 people
Ingredients
- 1 tbs packed brown sugar
- 2 tsp instant espresso powder
- 2 ½ tsp Kosher salt
- 2 tsp ancho chili powder
- 1 tsp granulated garlic
- 1 tsp dried oregano leaves
- ½ tsp coarse to med grind black pepper
- ½ tsp ground coriander
- ⅛ tsp cayenne
- 4 baby cucumbers
- ¼ cup apple cider vinegar
- 2 tsp honey
- 1 tsp sesame oil
- ¼ tsp kosher salt
- 1 tbsp toasted sesame seeds (optional)
- 1 side of salmon, or as much as you need, can be one piece or fillets
- Drizzle of olive oil for the fish
Instructions
- 1
For the Spice Rub:Mix all the spices together in a medium size bowl or jar. You will not need all the mix, store the remainder in a jar in your pantry, labeled.
- 2
For the Pickled Cucumbers:Slice cucumbers into thin pieces. I do this on a slicer so I get super thin slices. Place slices in a medium-size mixing bowl. Drizzle the vinegar, honey and oil over the cucumbers, sprinkle with the salt, mix and toss together very well. Sprinkle with sesame seeds, toss. Let marinate at room temp while you prepare everything else.
- 3
Place the fish on the soaked cedar plank, drizzle the fish with a little olive oil. Sprinkle about 2 tsp. of Spice Rub PER POUND of fish. Place the plank on the grill. Create a multilevel fire. Heat one side of the grill to high and then the other side to low. Place the plank on the low side. Cook for about 20-25 minutes or until the fish flakes but is slightly (very slightly) undercooked in the centre, it will continue to cook as it rests.
- 4
Serve on the plank, hot, warm or room temp with Pickled Cucumbers on the side or all around the fish.
- 5
Serve warm or at room temperature.
Tips & Storage
- How to Store
- Fish is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days in an airtight container.
- Buying Tip
- Look for fish that smells fresh (like the ocean, not fishy), has firm flesh, and clear eyes if buying whole. Ask your fishmonger what's freshest that day.
- Cooking Tip
- Avoid overcooking fish — it should be opaque and flake easily with a fork. Most fish cooks in just 8-10 minutes per inch of thickness.
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Frequently Asked Questions
How do I make Cedar Plank Salmon with Pickled Cucumbers?
This Cedar Plank Salmon with Pickled Cucumbers recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 17 ingredients and the recipe is designed for home cooks of all skill levels.
How many servings does this cedar plank salmon with pickled cucumbers recipe make?
This recipe makes 8 servings. You can easily double or halve the recipe to suit your needs.
Can I make this cedar plank salmon with pickled cucumbers ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.