Cedar-plank chipotle salmon

This is by far one of our favorite salmon recipes. It is relatively easy to make and assuming you have a cedar plank soaked and ready, then you’ll be done in less than 45 minutes. This recipe can transform into a dip or appetizer in a snap. Combine fish with Paleo Mayonnaise (recipe here) to make a delicious spread to put on sliced veggies.

1 cedar plank, soaked in water for at least 30 minutes
1–1½ pounds (600 g) salmon filet
1 teaspoon chipotle pepper powder
½ teaspoon fresh cracked pepper
¼ teaspoon sea salt
2 limes, quartered

  1. Grill should be set up for indirect medium-high heat.
  2. Remove any bones from salmon. Rinse under cold water and pat dry.
  3. Place on cedar plank with skin side down. Mix chipotle, pepper, and salt in small bowl and spread over the fish.
  4. Place on grill for 25–30 minutes. Salmon is done when it reaches 135–140°F (58–60°C).
  5. Remove from grill and serve immediately from plank, removing skin if desired. Squeeze lime wedge over salmon and garnish with fresh dill or cilantro.

Tips & Tricks—Don’t have a grill? Preheat your oven to 325°F (165°C) and stick the plank right in there. Let the salmon cook for 30–40 minutes. Just make sure you place a sheet pan under the plank to catch drippings.