3 Salmon Tips: Planked Salmon with Maple-Ancho Chili Recipe
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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.
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!)
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!
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!
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).
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.
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.
You can also prepare salmon with their Cedar Grilling Papers, which we can’t wait to try–maybe next time we are camping!
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 Recipe
- 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
- Soak the cedar planks for 1 hour in cold water before using.
- Set the grill for indirect heat, preheating to 350-400 degrees.
- Prepare the glaze, mixing together the mayonnaise, mustard, syrup, and spice. Mix in fresh chives (leave some for garnish).
- 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)
- Spread the glaze evenly over the fillets.
- 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.
- Serve the fish right on the plank. Garnish with fresh chives.
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This post is sponsored by the The Salmon Council and Rubbermaid products, but as always, all opinions are my own!
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