Cedar-planked salmon with brown sugar

(from quack’s recipe box)

Indirect cooking means that the coals will be arranged away from the food. Place a foil drip pan (large enough to cover the surface below the food) in the center of the fire-box and mound the coals all around the pan, using long-handled tongs. For a gas or electric grill, follow manufacturer’s instructions for indirect cooking. For 2- or 3-burner unit, one burner is usually turned off after preheating and the food is placed over the unit burner. For 1-burner units, the burner is turned to LOW.

Source: C&H

Serves 7 people

Categories: fish


  • 2-1/2 lb salmon, center-cut fillet with skin
  • 3/4 cup brown sugar, packed
  • salt, to taste
  • pepper, to taste
  • water
  • 1 cup dry red wine (optional)
  • cedar plank (available at kitchen stores and specialty markets)


  1. Soak the cedar plank in water and wine for 30 minutes.

  2. Wash and pat dry salmon; season with salt and pepper to taste.

  3. Place fillet, skin side down, on wet plank. Cover entire fillet with brown sugar.

  4. For charcoal or gas grilling, use indirect heat method, cover grill, and cook for 12 minutes.

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