So good, I tell you! When we were grocery shopping this week our Whole Foods had this amazing sockeye salmon on special. It was the most glorious orange color - er, I guess salmon colored. So beautiful! We just had to bring it home and eat it up.
- Get a cedar plank. I know that you can cook salmon without one. But trust me here.
- Use the thermometer on your grill to maintain the correct temp. Don't just go by "burners on medium". This is fish and you don't want to char it beyond all recognition.
- Take the few extra minutes before cooking this to use a pair of pliers or kitchen tweezers to remove the pin bones from the fish. It's worth the extra effort.
- Cook this fish with the skin on.
- This can easily be doubled to feed a crowd or halved to feed a lonely bachelor.
On to the recipe!
Spicy Honey-Brushed Grill-Roasted Salmon
- 1 teaspoons garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon ground cayenne pepper
- 2 salmon filets, skin on
- 3 tablespoons honey
- 1 teaspoon apple cider vinegar
- Soak a cedar plank in water for 1 hour.
- Heat your gas grill by turning all burners to high, heat until grill reaches 350. Then turn all burners to medium and monitor your grill temp to maintain 350 throughout.
- Combine the first six ingredients (through the cayenne pepper) in a small bowl. Then place the spice mixture in a plate or other shallow dish.
- Combine the honey and apple cider vinegar in a small bowl and set aside.
- Press the fleshy sides of each salmon filet into the spices until thoroughly coated. Place the spice-coated filets onto the prepared cedar plank, skin side down.
- Place the plank on the grill and roast the salmon at 350 for about 10 minutes (or until done to your liking), brushing with the honey mixture 2 minutes before removing from the grill.
- Serve immediately.