Grilling brings out the sweetness in cherry tomatoes, which pair beautifully with the smoky flavor of planked salmon. Brown rice or quinoa round out a healthy dinner.

Source: Midwest Living


Recipe Summary

10 mins
8 hrs
18 mins
8 hrs 28 mins


Ingredient Checklist


Instructions Checklist
  • Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Place fish, skin side down, in a shallow dish. For rub, in a small bowl stir together brown sugar, salt, and black pepper. Sprinkle rub evenly over salmon; rub in with your fingers. Cover and marinate in the refrigerator for 8 to 24 hours.

  • Wet both sides of a cedar grill plank under running water.

  • For a charcoal grill, arrange medium-hot coals around edge of grill. Place fish, skin side down, on cedar grill plank. Place plank in center of grill rack. Cover and grill for 18 to 22 minutes or until fish begins to flake when tested with a fork. (For a gas grill, preheat grill. Reduce heat to medium. Adjust heat for indirect cooking. Place plank on grill rack over the burner that is turned off. Grill as directed.)

  • To serve, cut salmon into four or six pieces. Slide a spatula between the fish and skin to release pieces from plank. Serve with Grilled Tomato Salsa.

Nutrition Facts

314 calories; fat 17g; cholesterol 96mg; saturated fat 4g; carbohydrates 5g; mono fat 4g; poly fat 7g; sugars 5g; protein 35g; vitamin a 97.2IU; vitamin c 1.2mg; thiamin 0.3mg; riboflavin 0.2mg; niacin equivalents 0.3mg; vitamin b6 1.1mg; folate 8.1mcg; vitamin b12 5mcg; sodium 757mg; potassium 694mg; calcium 80.8mg; iron 1.4mg.