Cedar Planked Salmon With Brown Sugar

Cedar Planked Salmon with Brown Sugar

Plank cooking is a Native American technique that imparts a subtle, smoky flavor.


6 to 8 servings


  • 2 1/2 pounds salmon center-cut fillet, with skin
  • 1/2 to 1 cup packed Domino® Light Brown Sugar
  • salt (kosher or sea)
  • pepper
  • water
  • 1 cup wine, dry red (optional)


Soak the cedar plank in water and wine (optional) for 30 minutes. Wash and pat salmon dry; season with salt and pepper to taste. Place fillet, skin side down, on wet plank. Cover entire fillet with brown sugar. For charcoal or gas grilling, use indirect heat method, cover grill and cook for 12 minutes.

Indirect cooking means the coals will be arranged away from the food. Place a foil drip pan (large enough to cover the surface below the food) in the center of the fire-box and mound the coals all around the pan, using long-handled tongs.

For an electric grill, follow manufacturer's directions for indirect cooking. For 2- or 3-burner unit, one burner is usually turned off after preheating and the food is placed over the unlit burner. For 1-burner units, the burner is turned to LOW.