Ingredients
6
6 servings
- •2 tablespoons brown sugar
- •1 tablespoon chili powder
- •1 teaspoon ground cumin
- •0.125 teaspoon kosher salt
- •0.125 teaspoon ground black pepper
- •6 (6 ounce) skin-on salmon fillets
- •2 cedar planks, 7x12 inch, soaked in water for 1 hour
Instructions
- Combine brown sugar, chili powder, cumin, salt, and pepper in a bowl. Sprinkle over fillets. Arrange fillets 1 inch apart on soaked cedar planks.
- Preheat an outdoor grill for medium heat and lightly oil the grate. Place planks over the cooler section of the center of the grill, turning the thickest sections of fillets closest to the fire.
- Cover and cook until an instant-read thermometer inserted into thickest parts of fillets reaches 135 degrees F (57 degrees C), 30 to 35 minutes.
- Remove planks from grill. Let salmon rest on planks 5 to 10 minutes.
Nutritional Facts
Per 6 servings
- Calories: 306
- Carbohydrate: 5g
- Fat: 15g
- Fiber: 1g
- Protein: 36g
- Sugar: 5g
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