Ingredients:

  • 2 lbs salmon side, skin-on, pin bones removed
  • 1 tbsp extra virgin olive oil
  • 1 lemon, thinly sliced into rounds
  • 1/4 cup dark brown sugar, packed
  • 1 tbsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 1/2 tsp coarsely ground black pepper
  • 1/4 tsp cayenne pepper

Instructions:

  1. Submerge food-grade cedar planks in water for 60–120 minutes. Use a heavy object to keep them fully submerged to ensure maximum steam production and prevent wood from catching fire.
  2. Pat the salmon side completely dry with paper towels. Rub the flesh side evenly with extra virgin olive oil.
  3. In a small bowl, combine dark brown sugar, smoked paprika, onion powder, garlic powder, kosher salt, black pepper, and cayenne pepper. Generously coat the salmon with the rub, pressing gently so it adheres.
  4. Preheat grill to medium-high (approximately 400°F/200°C). Place the soaked planks on the grates for 2–3 minutes until they begin to crackle and release smoke.
  5. Place the salmon on the planks and top with lemon slices. Close the grill lid and cook for 12–15 minutes, or until the internal temperature reaches 135°F–140°F (57°C–60°C) for a medium finish.