We were back in Seattle this past week to celebrate our 10th Anniversary though we enjoyed a lot of local seafood, I didn’t do much cooking so this weeks post will be pretty brief. One of the many things Seattle is known for is seafood (and rain and yes it really does rain there a lot. Just not so much in the summer) and specifically, amazing salmon. There are several species native to the rivers of the PNW and Alaska and this time of year, its easy to come by (if you’re in the PNW) and economical because it is in season. Elsewhere frozen may be the way to go. Sprouts carries some nice options for wild ethically caught frozen fish. I was able to pick up a side of fresh, wild caught Alaskan salmon from my local Von’s/Pavilions for about $18 per lbs. a few days ago.
You can use gas, charcoal or electric grill for this and cedar planks are available in the grilling section of hardware stores or online. Just soak the planks in water for at least 30 minutes prior to grilling. Preheat you grill if using gas or electric, or get you coals to white hot. If using charcoal, move the coals to one side of the grill or gas/electric turn off one set of burners to create an indirect heat zone. Remove excess water from the cedar plank, and line with slices of lemons. Lay the salmon onto the lemon slices and remove pin bones. You can also ask your fish monger to do this for you. Lightly dust with the spice rub. Place the cedar plank on the indirect zone on the grill and cook until the fish turns a light opaque pink, this will take anywhere from 10-20 minutes depending on the thickness of the filets. Enjoy!
- 3 parts brown sugar
- 1 part ground black pepper
- 1 part garlic powder
- 1 part ground mustard seeds
- ½ part cayenne pepper (optional)
- 1 part salt
- 1 part ground paprika
Mix everything in a large bowl until combined. I like to place mine in an old spice shaker. It makes for easier application and reduces cross contamination.