Lay the salmon over a bed of rice and accompany with grilled veggies and pour yourself a glass of Gary Farrell Pinot Noir. The warm spices from the
Bien Nacido Pinot and Russian River Selection Pinot will complement the salmon rub in this recipe beautifully. Invite some friends over and dine al fresco in your backyard …
we can’t think of a better summer night. Bon Appétit!
1 tbsp Allspice
1 tbsp Brown Sugar
1 tbsp Garlic Salt
1 tbsp Coriander
1 tbsp Cumin
1 tbsp Paprika
1 tbsp Rosemary
1 tbsp Thyme
1 tbsp Ancho chili powder (offers mild heat and a sweet fruity flavor; may substitute/supplement chipotle powder for more heat)
1 tbsp Yellow Mustard
4 Salmon filets
- Prepare your wood properly to prevent burning.
- Rinse the plank with warm water to remove any dust.
- Fill a large container with water and submerge the plank, placing a weight on top of it. Hint: You may add 1 tbsp. salt and 1 cup of apple cider vinegar or red cooking wine to impart additional flavor.
- Soak the plank for 1-2 hours to allow it enough moisture.
- Mix ingredients except the salmon in a bowl to prepare the rub.
- Leave the salmon filet whole, cut it into serving-size portions, or use individual salmon steaks.
- Cover salmon with the rub.
- Heat your gas or charcoal grill to about 350°F or medium heat setting. Note: This can be made following the same directions in a standard oven.
- Lay the plank on the grill rack about 8 inches from heat, and preheat for about 5 minutes, or until it begins to crackle and smoke.
- Lay the salmon skin side down onto the plank, cover the grill, and allow to cook for 18 to 22 minutes, depending on thickness (check around 15 minutes to avoid over-cooking).
- The salmon is done when you insert a fork into the thickest section and it flakes easily.