Home >Recipes >Cedar Planked Salmon with Toasted Spice Rub

Serves: 4

• 4 tsp Toasted Spice Rub
• 1 tsp gray salt
• 1/4 tsp freshly ground black pepper
• 4 6 oz salmon fillets, skinned
• 1 tbsp olive oil
• 2 cedar planks, or 2 untreated cedar shingles or shims(available at lumberyards), about 5 inches wide and 12 inches long, soaked at least 12 hours, or overnight, so as not to flame up
• olive oil

• For the spice rub:
• 1/4 cup fennel seeds
• 1 tbsp coriander seeds
• 1 tbsp peppercorns
• 1 1/2 tsp red pepper flakes
• 1/4 cup (1 oz) pure California chili powder
• 2 tbsp kosher salt
• 2 tbsp ground cinnamon

Preparation Time: 10 minutes (plus overnight soaking of the boards)
Cooking Time: 10 minutes

Coat the salmon fillets with the olive oil. Season both sides with the salt and pepper then with the Toasted Spice rub and set aside.

Place the oven rack 8 inches from the broiler and preheat. Put the soaked shingles under the hot broiler for about 3 minutes, or until the wood is browned on top. Carefully take the shingles out of the oven.

Immediately brush the shingles with a thin layer of olive oil and lay the salmon fillets, skinned side down, on the browned side of each shingle. Return the shingles to the broiler and cook the fish for about 5 to 7 minutes, until firm but not dry. Remove the fillets to a platter or serve directly from the shingles.

For the spice rub:

Toast the fennel seeds, coriander seeds and peppercorns in a small, heavy pan over medium heat. When the fennel turns light brown, work quickly. Turn on the exhaust fan, add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool. Put in a blender with the chili powder, salt and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper and chili flakes. Pour into a bowl and toss with the remaining ingredients.