Oven Cedar Plank Blackened Salmon with Pickled Cucumbers Recipe
Make a big batch of this spice mix and you will have an instant dinner all summer long!
Ingredients
- For the Spice Rub
- 1 Tbs. packed brown sugar
- 2 tsp. instant espresso powder or cocoa
- 2 ½ tsp. Kosher salt
- 2 tsp. ancho chili powder
- 1 tsp. granulated garlic
- 1 tsp. dried oregano leaves
- ½ tsp. coarse to med grind black pepper
- ½ tsp. ground coriander
- ⅛th tsp. cayenne
- For the Pickled Cucumbers
- 4 baby cucumbers
- ¼ cup ricevinegar
- 2 tsp. honey
- 1 tsp. sesame oil
- ¼ tsp. kosher salt
- 1 tbsp. toasted sesame seeds, optional
- For the Cooking
- 1 side of salmon, or as much as you need,
- can be one piece or fillets
- Drizzle of olive oil for the fish
- 1 cedar plank, SOAKED IN WATER FOR
- SEVERAL HOURS OR OVERNIGHT
Instructions
- 1
Heat oven to 425˚F.
- 2
For the Spice Rub: Mix all the spices together in a medium size bowl or jar. You will not need all the mix, store the remainder in a jar in your pantry, labeled.
- 3
For the Pickled Cucumbers: Slice cucumbers into thin pieces. I do this on a slicer so I get super thin slices. Place slices in a medium size mixing bowl. Drizzle the vinegar, honey and oil over the cucumbers, sprinkle with the salt, mix and toss together very well. Sprinkle with sesame seeds, toss. Let marinate at room temp while you prepare everything else.
- 4
Line a cookie sheet with foil. Place the soaked plank on the cookie sheet. Place the fish on the soaked cedar plank, drizzle the fish with a little olive oil. Sprinkle about 2 tsp. of Spice Rub PER POUND of fish. Place the fish in the oven.
- 5
Cook for about 20-25 minutes or until the fish flakes and looks a little charred on the top.
- 6
Serve on the plank, hot, warm or room temp with Pickled Cucumbers on the side or all around the fish. Serves 6
Tips & Storage
- How to Store
- Fish is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days in an airtight container.
- Buying Tip
- Look for fish that smells fresh (like the ocean, not fishy), has firm flesh, and clear eyes if buying whole. Ask your fishmonger what's freshest that day.
- Cooking Tip
- Avoid overcooking fish — it should be opaque and flake easily with a fork. Most fish cooks in just 8-10 minutes per inch of thickness.
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Frequently Asked Questions
How do I make Oven Cedar Plank Blackened Salmon with Pickled Cucumbers?
This Oven Cedar Plank Blackened Salmon with Pickled Cucumbers recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 23 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this oven cedar plank blackened salmon with pickled cucumbers ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.