3 Salmon Tips: Planked Salmon with Maple-Ancho Chili Recipe

With warmer weather finally here to stay, and Father’s Day right around the corner, we recently served the ultimate summer barbecue recipe, a delicious, flavor-infused Planked Salmon with Maple-Ancho Chili. This post is sponsored by The Salmon Council.

Planked Salmon with Maple-Ancho Chili
Nothing says “summer” more than a juicy, flavor-infused salmon fillet! Salmon is fatty, full of vitamins and omega-3s, and it’s local and traditional in the Northwest. Plus, it’s America’s favorite fish!

Most importantly, we enjoy it on a weekly basis, because it’s fast, easy to cook, and perfect for entertaining. (Follow my “Salmon Lover” pinterest board for more inspiring recipes!)

Planked Salmon with Maple-Ancho Chili

In honor of Father’s Day, and easy summer entertaining, I’m sharing 3 salmon tips, a simple menu, plus I’m featuring Fire & Flavor, a company known for popularizing the plank grilling technique, and creating products that deliver fabulous flavor and presentation with homemade simplicity. (Have you tried salmon on a plank, or cooked in cedar grilling papers?)

I love looking back on our years of entertaining, and hosting casual potlucks, elegant dinner parties, and lots of kid parties in our backyard, where so many guests–especially kids who are now adults–say they learned to eat salmon at our place! I love that!

Planked Salmon with Maple-Ancho Chili

That’s a huge compliment to me and my Paul, but quite honestly, salmon is just one of those healthy and EASY dishes to make! I’m not sure why people are so intimated by cooking salmon. There are so many right ways to enjoy it, so today I’m sharing 3 salmon tips to help you (if you are reluctant), plus a fabulous recipe!

Planked Salmon with Maple-Ancho Chili Recipe

3 Salmon Tips:

1. Do not overcook. The secret lies in selecting the salmon carefully (fresh is better than frozen, choose the thicker fillets), and serving it very slightly underdone. Grilled or broiled is our favorite. Look for slightly browned and charred on top, whiteness that appears at the sides from the fat, and lastly, press a wooden spoon or spatula on top of the salmon, feeling for a little resistance, but not too much (you do not want it to feel spongy, but firm).

Planked Salmon with Maple-Ancho Chili

2. Remember the health benefits of salmon.

The omega-3 fatty acids found in salmon block prostaglandin production, which means it can help decrease inflammation and eliminate discomfort. Even better – the vitamin D in America’s favorite fish helps overcome fatigue from bloating, so you can feel recharged and energized after just one serving!

3. Fire & Flavor.

It’s all about preparation and flavor! To make the salmon dish even more memorable, Fire & Flavor has delicious Classic & Every Day Rubs that can spruce up your recipe with a few simple shakes! Seriously, you’ll add so much flavor to the salmon, as I did in today’s recipe, using their Salmon Rub (with ancho chili and paprika, plus brown sugar, cumin, garlic, and more).

Planked Salmon with Maple-Ancho Chili

Planked Salmon with Maple-Ancho Chili.

We started off by using the Apple Smoking Chips on the grill, and then we prepared the 2 large Cedar Grilling Planks, eventually cooking this yummy recipe for our guests.

Planked Salmon with Maple-Ancho Chili

You can also prepare salmon with their Cedar Grilling Papers, which we can’t wait to try–maybe next time we are camping!

Planked Salmon with Maple-Ancho Chili

There’s also the 3 delicious Rubs: Classic Rub (Seafood Rub with lemon pepper and herb; Asian Rub with gingery and soy; and Salmon Rub (ancho chili and paprika).

Serve the salmon.

After using the planks, barbecuing the salmon to perfection, we served it with a side of brown rice, a fruit platter, fresh corn on the cob, and delicious garlic bread. The ultimate summer barbecue!

What’s your favorite way to cook or barbecue salmon in the summertime?

Planked Salmon with Maple-Ancho Chili

Planked Salmon with Maple-Ancho Chili Recipe

With warmer weather finally here to stay, and Father’s Day right around the corner, we recently served the ultimate summer barbecue recipe, a delicious, flavor-infused Planked Salmon with Maple-Ancho Chili.


  • 2 lb. fillet salmon
  • Sea salt
  • Fresh ground pepper
  • 2/3 cup mayonnaise
  • 1/4 cup Dijon mustard
  • 2 Tbsp. maple syrup
  • 2-3 Tbsp. Salmon Rub (I used Fire & Flavor) ancho chili & paprika
  • Fresh chives


  1. Soak the cedar planks for 1 hour in cold water before using.
  2. Set the grill for indirect heat, preheating to 350-400 degrees.
  3. Prepare the glaze, mixing together the mayonnaise, mustard, syrup, and spice. Mix in fresh chives (leave some for garnish).
  4. Prepare the salmon by placing each fillet on cedar planks (drained from the water and dry), seasoning both sides well with salt and pepper. (If you have skin on the salmon, place the skin-side down)
  5. Spread the glaze evenly over the fillets.
  6. Place the planks of salmon on the grill, and cooked until the glaze is brown and puffed up, about 20-30 minutes (use the “do not overcook” tips), or use a meat thermometer, with the thickest part of the salmon cooked at 130 degrees.
  7. Serve the fish right on the plank. Garnish with fresh chives.
All images and text ©

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This post is sponsored by the The Salmon Council and Rubbermaid products, but as always, all opinions are my own!

Planked Salmon with Maple-Ancho Chili Recipe

19 comments on “3 Salmon Tips: Planked Salmon with Maple-Ancho Chili Recipe”

  1. My fork is poised, because that salmon looks absolutely delectable! What a testament to your kitchen skills that people learned to love salmon at your table.

  2. Planked salmon is one of our favorite summertime dishes and the maple ancho chili flavor is so enticing! You’re right on with you salmon tips, particularly “don’t overcook!” Love this, Sandy.

  3. I love doing it on the grill as well and have used cedar planks. I have a marinade I usually use and then top it with lemon and onion slices, brushing with marinade periodically to create a yummy carmelized crust. I just love salmon any way!

  4. I absolutely love planked salmon!! I am also totally with you on not over cooking salmon -it’s key!

  5. I think I’m looking at dinner for tonight. I’m off to get some great salmon and a cedar plank! I’ll try to find the rub you used too. I’m always interested in exploring new rubs.

  6. I love planked salmon. Looks like I need to dust mine off and get them on the grill ASAP.

  7. Salmon Tip #1 is a necessity. Overcooked salmon is disgusting. I never realized all of the health benefits of salmon though! The recipe looks great. I might have to try it sometime. :)

  8. I was always in search of such a useful information you have shared in this blog. This will help me in my working.

  9. Wow! That big side of salmon on that plank is just so gosh darn impressive. I can just imagine the oohs and ahhs if I brought that to the table for a small dinner party! Lovely.

  10. I definitely ate one of my most favorite salmon dinners at your house Sandy, I’ll never forget it! I have to really make an effort to find good fresh wild salmon here near me, its frustrating. I end up buying frozen most of the time, and it’s good, but not like the fresh salmon I crave. This recipe looks to die for. I love that ancho chili sauce you have smothered on it. You always post the best salmon recipes!

  11. Thank you for all of the awesome salmon tips!!! We love, love, love salmon at our house!

  12. Oh great tips on cooking salmon! Salmon is one of my favorite fish to buy when I want a simple seafood dinner.

  13. Since we catch our own salmon I have lots and always looking for new flavors and spices. This sounds amazing and a must try for me.

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