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
- Grill should be set up for indirect medium-high heat.
- Remove any bones from salmon. Rinse under cold water and pat dry.
- Place on cedar plank with skin side down. Mix chipotle, pepper, and salt in small bowl and spread over the fish.
- Place on grill for 25–30 minutes. Salmon is done when it reaches 135–140°F (58–60°C).
- 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.
