Servings: 4 people
Calories: 242kcal
Equipment
- coffee grinder
Ingredients
- 1 lb Salmon fillet
- ½ cup dried hibiscus flowers
- ¼ cup brown sugar
- 2 tablespoon kosher salt
- 2 tablespoon black pepper coarse
- 1 tablespoon smoked sweet paprika
- 1 tablespoon ancho chili powder
Instructions
For the rub
- Grind the hibiscus flowers down to powder using a coffee/spice grinder. Add to a mixing bowl with all the other dry ingredients and mix well.
- Place salmon in glass baking dish. Rub the salmon generously with the rub and refrigerate uncovered 2-4 hours. Remove fish from the refrigerator and allow to sit out until it reaches room temperature (about 30-45 minutes).
- While fish is resting, soak cedar plank in water. This is so the wood burns slowly during cook time. You may need to weight the wood down with a plate or something heavy to keep it submerged fully. Soak for at least 30 minutes, but preferably an hour.
- Pre-heat your grill for around 275-300 degrees. Remove the cedar plank from the water, add the salmon skin-side down. Place the cedar plank salmon in the smoker and close the lid. Smoke 15 - 20 minutes. Let cool and serve
Video
Notes
You can cook the salmon straight for 15-20 minutes if you prefer. I find that adding the rest time in between helps with texture and helps avoid the thick white proteins bleeding out the fish. Note it's not harmful by any means, but it does take away from the visual appeal. Brining fish beforehand also limits this.
Soaking the planks is critical. Not only does it prevent burning but it also serves to keep the fish moist.
Cooking time in the recipe nets medium fish with a slightly pink center. Cook longer if you prefer a more done fish.
If you don't have ancho chili powder, regular chili powder can be used.
Nutrition
Calories: 242kcal | Carbohydrates: 20g | Protein: 23g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 62mg | Sodium: 3577mg | Potassium: 693mg | Fiber: 2g | Sugar: 15g | Vitamin A: 1604IU | Vitamin C: 5mg | Calcium: 49mg | Iron: 5mg
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