This very spicy salmon recipe is my very own delicious adaptation. You can always adjust the ancho chili powder by halving it with paprika if you want less heat.
Ingredients:
1 cedar plank
2 lbs. wild caught salmon fillets
1 tbsp. ancho chili powder
1/2 tsp paprika
1 tsp. chopped fresh rosemary
3 cloves finely diced garlic
1/2 tsp. salt
2 tsps. coarse ground black pepper
1/4 cup honey
1/4 cup rice wine vinegar
Instructions:
Soak cedar plank for at least 2 hours. Mix ingredients together, slather over salmon, and place in ziploc bag for at least 30 minutes. Place salmon on cedar plank. Heat grill to 375 degrees and cook on covered grill for approx. 15 minutes or until fillets are flaky but still moist. Remove salmon from cedar plank and place directly on grill for about 30 seconds on each side to sear. Remove from grill and serve.
*If you do not have a grill, this recipe is great cooked on the stove top. Place all ingredients into skillet and cook on medium high heat about 3-5 minutes on each side of fillet or until salmon is flaky but still moist. Remove salmon, but continue heating marinade for another minute. Spoon marinade over salmon.
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