Best Coho Salmon Dry Rub & Maple Syrup Recipe
Cedar smoke and Maple Syrup sweet…A perfect combination and recipe!
This recipe can be used with any type of Salmon. I happened to have some Coho in my freezer so that was the “fresh fish of the day”. I have experimented with MANY salmon rub recipes over the years and I have to say this one is easily top 3 for me. If you like Salmon (and I’m assuming you do because… your here) you must try this recipe! If you don’t like this recipe, you’ve clearly done this wrong and need to comment below and tell me.
Ingredients & Measurements
- 1 cedar plank
- 1 1/2 pounds salmon
- 1 tablespoon extra virgin olive oil
- 2 tablespoons dry rub (see below)
- 2 tablespoons maple syrup
Dry Rub Ingredients
- 4 tablespoons brown sugar
- 2 tablespoon chili powder
- 2 teaspoon dried chipotle powder
- 1 tablespoon cumin
- 2 teaspoon salt
- 1 teaspoon fresh ground pepper
Important: The amounts above will do 2-3 fillets of Salmon. I highly recommend making a larger batch to save you time so you’ll have the rub on hand for the next time you make salmon.
Step 1 – Soak your cedar plank for at least 30 minutes. If you can soak it longer do it… the longer the better. Saturating the cedar will save you from continually putting out little fires that will start up during the BBQ process.
Step 2 – Ensure your pin bones are removed from the Salmon fillet, skin is left on. Pat dry the top of the cedar board, place Salmon skin down on that same side.
Step 3 – Coat the flesh of the salmon (not skin) with olive oil. I recommend using a basting brush for distributing the oil.
Step 4 – Add the dry rub onto flesh of the salmon (not skin). Cover the entire flesh fairly well, but not having it’s own layer. This is will become a preference thing, but for me I like to go heavier than lighter on the rub.
Step 5 – Heat up your BBQ. I’m not great with exact BBQ temperatures, but I like a mid-high heat for my cedar plank salmon. Put in the salmon/cedar plank, and depending on the size of the salmon it should take around 15 minutes (give or take a few mins).
I like to have a water spray bottle on hand in case the plank starts on fire. On this note, one time I wasn’t watching and my entire cedar plank caught fire, I thought my salmon was ruined. It turned out to be incredible! A little extra smoke can be a good thing. Something to experiment with!
Step 6 – This is where you have to pay attention and I recommend getting a thermometer. Salmon is cooked at 135 degrees, but before it gets to that temperature, at 125 degrees turn off all the burners except one and turn it down low. Move the cedar plank off the direct heat to the side with no burner on. Now take your basting brush and add the Maple Syrup.
You’re letting the Maple Syrup fall in love with the Salmon for 1 minute as it finishes that last little bit of cooking. 🙂
Step 7 – After that 1 minute on the indirect heat, the Salmon should be around 130-135. Remove it from the BBQ and let it sit for 5 minutes.