Dinner of the Week: Honey Chipotle Cedar-Plank Salmon

I may have discovered my all-time favorite salmon dish.  It’s incredibly easy, too.  It takes less than an hour prepare and grill and there’s little to no cleanup involved.  Perfect for a busy weeknight!  We grilled the salmon over a cedar plank, so that the cedar flavor infused with the sweet tang of the honey-brown sugar glaze. The salmon also has a bit of a fiery kick to it with the ground chipotle!  We served the salmon fillets with a side of easy grilled veggies, so that this was a flavorful yet guiltless dinner for two.

Honey Chipotle Cedar-Plank Salmon with Grilled Vegetables

For the salmon:
– 1 cedar plank
– 2 fresh salmon fillets
– 1 tablespoon brown sugar
– 1 teaspoon course salt
– 1/2 teaspoon freshly ground pepper
– 1 teaspoon cumin
– 2 teaspoons ground chipotle powder
– Honey

For the grilled vegetables:
– 1 fresh zuccini
– 1 bell pepper
– 1 teaspoon smoked paprika
– 1 teaspoon coriander
– 1/2 teaspoon course salt
– 1/2 teaspoon freshly ground pepper
– Butter

Approximately 20 minutes before meal time, unwrap a cedar plank and immerse it in a large container of water.  Let it soak with something heavy on top to weight it down in the water.  Fire up the grill.

Meanwhile, take the salmon fillets out of the refrigerator to rest.  In a small bowl, combine the brown sugar, salt, pepper, cumin, and chipotle powder and stir well.  This will serve as the salmon glaze.  
Liberally pat the rub on the top and sides of each salmon fillet.  As the salmon rests, the brown sugar will gradually turn into a glaze.  Set aside.
Chop up your veggies.  I used a zucchini and a red bell pepper.  You can add squash or carrots, too.  Dice the veggies so that they are about a 1/2 of an inch to 1 inch in diameter.

Spread the veggies on top of two large sheets of tin foil.  Sprinkle the paprika, coriander, salt, and pepper on top, along with a few dabs of butter.  Place another two-sheet layer of tin foil on top of the veggies, and pinch the edges shut on all sides, to create a tent.  Pierce the top layer of tin foil a few times with a knife to allow the steam to vent.

Set the veggies over indirect heat onto the grill plate.  Indirect heat means that the burners under the the veggies are off, but the ones next to the veggies are on.  Try to keep the overall grill temperature between 300 and 350 degrees.

At the same time, place the cedar plank face-down onto the grill to heat it up, again over indirect heat.
Close the grill lid and walk away.  Let both the veggies and the cedar plank grill for approximately 10 minutes on their own.
About 10 minutes later, your salmon fillets will look like this — glazed and wonderful.

Revisit the grill, flip the cedar plank over, and place both fillets directly onto the hot plank.  Close the lid and let cook for approximately 10-12 minutes.  
The fillets are done once the salmon appears flaky.

Drizzle the fillets with a little bit of honey, and they’re ready to go!
By the time the salmon’s cooked, the veggies will be done, too.  

Serve dinner immediately and enjoy!
We loved these veggies.  They were juicy and flavorful.  Evan added a little more salt to his, but I thought they tasted just fine.
The salmon was mouthwatering.  The honey and brown sugar make the fillets perfectly sweet, but then the chipotle really kicks it up a bit.  If you are faint at heart, just eliminate the ground chipotle.

The fillets were cooked perfectly, too!  I especially love this glaze because it doesn’t dry out the salmon.

This is definitely one of our favorite new recipes.  It’ll soon to be a regular meal in our house.  Great for summer, too!  Hope you’ll enjoy it, as well!
You may find me linking up at these fantastic parties:

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