Grilled Blackened Cedar Plank Salmon

Did you know dinner could be so easy?  Coating a beautiful piece of salmon with blackening spice and throwing it on the grill takes about 15 minutes from start to finish and tastes out of this world delish,  if you are a salmon fan that is.  And even if you are not, you might be convinced to convert.  Blackening spice gives the salmon tons of flavors and grilling it on a cedar plank  imparts even more smoky woodsy flavor.

I've always been a huge fan of grilling because it adds so much flavor with very little mess. When I lived in NY, I grilled 3-4 times a week, even in the winter.  Lighting a gas grill is just as easy as turning on the stove and while you do have to step outside into the cold for a few minutes, not having to clean pots and pans was so worth it to me.  When I bought my condo, I wasn't allowed to have a grill because my patio was enclosed.  Now, with the opportunity to grill in front of me again, Tess is one of the first things I purchased.  Isn't she lovely?

I've had Tess (because all grills need names) for just a couple of weeks and I'm pretty sure I've grilled at least every other day. I love Tess, even more than, get this......my other KitchenAid, the beast that sits in the kitchen. I know that seems wrong to so many and I do actually feel a little guilt over it.

I opted for the two burner grill because I am one person and the grill is supposed to be big enough to grill 28 hamburgers.  Who needs to grill 28 hamburgers except people with begging Boston Terriers?  If I had to do it again, I might go with the bigger one. While I may only need enough space for one hamburger for hamburger needing pups, it gets a little crowded when you try to throw veggies and protein and puppy treats all onto the same grill. 

So the salmon.  Easy peasy as soaking the untreated cedar wood for at least an hour (you can buy untreated wood at Home Depot for less but I find Crate and Barrel much less intimidating than Home Depot.)  You then rub the salmon with the blackening spice, throw it skin side down on the wet plank and throw it on a med-high grill for 12-15 mins or until the salmon is opaque and flaky. Have water bottle handy in case the plank dries out and wants to flare up.  Seriously, blackened salmon is good stuff and it's just as outstanding cold and thrown into a salad the next day.

With some grilled veggies (drizzled in olive oil and sprinkled with salt, pepper and garlic flakes) you have an entire meal and no pans to clean.  Love, love, love that.

Grilled Blackened Cedar Plank Salmon

Blackening Spice:

2 tsp dried basil crushed fine
1 tsp dried thyme crushed fine

1 tsp dried oregano crushed fine
2 tbsp garlic power
2 tbsp ground black pepper

1 tbsp smoked paprika

1 tbsp brown sugar
1 tbsp salt
1 tbsp onion powder
2 tbsps cayenne pepper

Mix together and store in small spice jar

For Salmon: 

1 1lb salmon fillet

blackening spice

cedar plank soaked in water for at least 1 hour

Directions
Heat grill to medium high
Place the plank with salmon on the grill and cook, covered, until the salmon is opaque and flakes easily, 12 to 15 minutes