This Grilled Cedar Plank Salmon with Curry Powder is your ticket to Flavour Town! Imagine the deep, smoky essence of cedar wood mingling with a bold curry powder spice rub, creating a dish that’s as impressive as it is delicious. Perfect for family dinners, summer BBQs, or just a fun night at home.
Whoa, the aroma is out of this world! The kids and I are obsessed with how this recipe turns salmon into a flavour explosion. It’s the perfect mix of taste and ease that has us hooked. And guess what? It’s right up there with my grilling faves like Pakistani Seekh Kebabs and Peri Peri Chicken. Total game-changer!
Nutrition highlights
This salmon on a cedar plank is the perfect healthy dinner option—brimming with nutrition. As a dietitian, I appreciate how it delivers:
- Omega-3s from the salmon, well-known for their anti-inflammatory properties.
- Protein from the salmon to support muscle health.
- Antioxidants from the curry powder to help combat free radicals.
Ingredients you’ll need
It couldn’t be easier. The salmon rub requires only a handful of ingredients:
- Cedar plank (soaked in water for two hours)
- Water (for soaking plank)
- Olive oil
- Large salmon fillet (skin on)
- Chilli powder
- Curry powder
- Salt
- Nigella seeds (Kalonji seeds)
- Cilantro leaves
- Lemon slices
How to make it
Step 1: Prepare the Grill and Plank
Preheat your grill to 400 F.
Time-saving tip: Pre-soak & freeze your cedar plank
Soak the cedar plank the night before for 2 hours, then place it in the freezer. When you’re ready to prep, take it out and let it defrost on the countertop for 15-20 minutes. This way, your plank is perfectly prepped and ready to go when it’s time to grill.
Step 2. It’s Time for the Salmon Rub!
Step 3. Plank & Grill!
Step 4. Finish and Serve
I squeeze the juice from the grilled lemon rounds over the salmon for an extra burst of flavour. Then, garnish it with fresh cilantro leaves and savour every delicious bite!
Grilling tip for beginners
To manage any flare-ups from the cedar plank, keep a spray bottle filled with water nearby. Spritz the grill if flames start to rise, which helps control the temperature and prevents the salmon from burning, ensuring it cooks evenly.
How many times can you use a cedar plank for fish?
You can usually use a cedar plank 2 to 3 times. After each use, wash it with warm water—no soap needed—to avoid stripping away the natural flavours. Let it dry thoroughly before storing it in a dry place.
Bear in mind that the plank will gradually become more charred and may lose some of its flavour-enhancing properties over time.
I can’t wait for you to try this grilling recipe for fish! Please share your experience by leaving a rating, or a comment, and tagging me on Instagram @DesiliciousRD. Your feedback and photos are always a highlight for me!
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Grilled Cedar Plank Salmon With Curry Powder
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Equipment
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1 cedar plank (L. x I. x H.) 17 x 7 x 5/8" (43.18 x 17.8 x 1.6 CM), soak in water for 2 hours before grilling
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1 Grill Indirect heat
Ingredients
- 780 g salmon extra large fillet, skin on
- 1 tbsp olive oil extra virgin, for brushing fish, extra for brushing plank
- 2 tsp curry powder
- 1 tsp chilli powder hot
- ¼ tsp nigella seeds
- ½ tsp salt sea salt
- ¼ cup cilantro leaves
- 1 lemon thin slices
Instructions
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Preheat your grill to 400°F.
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Soak the cedar plank in water for 2 hours. Place it in a tray and weigh it down with a pot to keep it fully submerged.
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Brush the top of the soaked plank with oil to prevent sticking.
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Brush the salmon fillet with 1 tbsp of olive oil. Season both sides with curry powder, salt, and chilli powder. Sprinkle nigella seeds on top.
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Lay the seasoned salmon on the oiled plank and arrange lemon slices underneath and on top of the fillet.
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Place the plank on the grill, close the lid, and cook over indirect heat for 25-30 minutes, or until the salmon is cooked through and flakes easily.
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Add a squeeze of fresh lemon juice and garnish with fresh cilantro leaves.
Video
Notes
- Time-Saving Tip: Soak the cedar plank the night before for 2 hours, then place it in the freezer. When you’re ready to prep, take it out and let it defrost on the countertop for 15-20 minutes. This way, your plank is perfectly prepped and ready to go when it’s time to grill.
- Flare-Up Management: To manage any flare-ups from the cedar plank, keep a spray bottle filled with water nearby. Spritz the grill if flames start to rise, which helps control the temperature and prevents the salmon from burning, ensuring it cooks evenly.
- Retaining Moisture and Flavor: Keeping the skin on helps the salmon stay moist and flavorful by acting as a barrier that locks in juices. It also prevents the delicate fish from sticking to the cedar plank, ensuring it cooks evenly and doesn’t fall apart.
Nutrition
The post Grilled Cedar Plank Salmon With Curry Powder appeared first on Shahzadi Devje, RD CDE MSc | Healthy Indian Recipes.
