Sweet & Smokey Grilled Salmon with Summer Salad
This recipe gets its sweet and smokey flavor from a delicious cedar plank salmon rub that gets sprinkled on just before the fillets hit the grill. The rub is also tasty on grilled chicken thighs and pork chops.
Recipe courtesy of Chef Andrew Wilkinson, North Coast Seafood
Prep Time: 25 minutes
Cooking Time: 15 minutes
Total Time: 45 minutes
- 2 (6-oz.) Stew's Naked Salmon Fillets, skin on
- Vegetable Oil
- 1 Tbsp. Stew's Cedar Plank Sweet & Smoky Salmon Rub
- 1 Red Onion, sliced
- 1 cup Rice Wine Vinegar
- 1/2 cup Water
- 3 Tbsp. Sugar
- 1 teaspoon Stew's Kosher Salt
- 2 Tbsp. cooked Quinoa
- 2-3 handfuls Baby Arugula
- 3/4 cup sliced Radishes
- 3/4 cup chopped Red Bell Pepper
- 3/4 cup halved Cherry or Grape Tomatoes
- Fresh Dill to taste, optional
To make the summer salad start by making the pickled vegetables. Add onion and cucumber into separate containers just large enough to hold them.
Combine rice wine vinegar, water, sugar, and salt into a bowl. Stir until the sugar and salt have completely dissolved.
Pour brine over your onions and cucumbers just until covered. Store in the fridge while you prepare the salad components.
Add all the salad ingredients to a large mixing bowl. Then add a couple of handfuls of the pickled vegetables. Pour a bit of the pickling liquid over the ingredients as a dressing and mix well.
Prepare a charcoal grill or preheat your gas grill to medium-high heat (375°F) and scrape clean.
Pat both sides of your salmon portions dry with a paper towel. Brush one side with oil and season with the rub. Allow the spice to be absorbed by the oil, about 1-2 minutes.
Gently place salmon on the grill, oiled side down. Brush the top side with the oil.
Grill over direct heat for about 2-3 minutes, then rotate fillets ¼ turn and cook for another 2 minutes to achieve those beautiful grill marks.
Flip salmon and cover your grill. Cook for 3-5 more minutes, depending upon the heat of your grill and your desired doneness. If you enjoy your salmon medium rare, cook for just 2-3 more minutes. If you prefer medium or well done, cook for 4-5 more minutes.
CHEF TIP: Check for doneness by gently pushing the flat side of a wooden skewer through the thickest part of the fish. If it goes through with no resistance, it is done. If there is resistance, cook for another minute or so and test again.
Remove from grill and allow to rest for a few minutes before plating.
Serve with the refreshing summer salad.