This dish elevates wild Canadian salmon with a sophisticated twist, combining the smoky depth of cedar planking with a vibrant, sweet-heat glaze. The dry rub of brown sugar, salt, pepper, and dill infuses the flesh with aromatic warmth, while the slow smoking process ensures tender, flaky results. The accompanying sauce, made from crushed pineapple, minced rhubarb, and a hint of habanero, adds a bright, tangy counterpoint that cuts through the richness of the fish. Perfect for a special dinner or a relaxed weekend meal, this recipe brings restaurant-quality technique to your home kitchen. The interplay of smoky, sweet, and spicy flavors makes it a memorable centerpiece for any table.
Planked Salmon With Grilled Pineapple, Rhubar
Description
This dish elevates wild Canadian salmon with a sophisticated twist, combining the smoky depth of cedar planking with a vibrant, sweet-heat glaze. The dry rub of brown sugar, salt, pepper, and dill infuses the flesh with aromatic warmth, while the slow smoking process ensures tender, flaky results. The accompanying sauce, made from crushed pineapple, minced rhubarb, and a hint of habanero, adds a bright, tangy counterpoint that cuts through the richness of the fish. Perfect for a special dinner or a relaxed weekend meal, this recipe brings restaurant-quality technique to your home kitchen. The interplay of smoky, sweet, and spicy flavors makes it a memorable centerpiece for any table.Ingredients
Directions
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Prepare the dry rub by combining 4 tablespoons brown sugar, 4 tablespoons kosher salt, 4 tablespoons black pepper, and 4 tablespoons fresh dill in a small bowl.
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Prepare the basting liquid by combining 1 cup pineapple juice, 1 cup minced grilled rhubarb, 1 cup crushed fresh pineapple, and 1/4 minced habanero pepper in a separate bowl.
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Vigorously rub the dry rub mixture onto the salmon sides using long, slow strokes from tail to head for about 5 minutes to ensure even coverage.
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Place the rubbed salmon in the refrigerator and let it sit for 3 hours to allow the flavors to penetrate.
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Rinse the salmon thoroughly with cold water to remove excess salt and sugar, then pat dry with paper towels.
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Soak a cedar plank in water for at least 1 hour, then oil the surface lightly.
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Lay the salmon fillets skin-side down on the prepared cedar plank.
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Preheat your smoker to 225&# 194;°F (107ðC) using alderberry wood chips.
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Place the plank with salmon into the smoker and cook for 2.5 hours, basting with the pineapple-rhubarb mixture every 10 minutes.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 104.0kcal
- % Daily Value *
- Total Fat 6.5g10%
- Saturated Fat 1.6g8%
- Cholesterol 27.5mg10%
- Sodium 29.5mg2%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 10.0g20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the cedar plank is thoroughly soaked to prevent it from catching fire during smoking. If using a grill, maintain indirect heat.
Habanero peppers are very hot; use gloves when handling and mincing them to avoid skin irritation. Adjust the amount based on your heat preference.
If rhubarb is out of season, you can substitute with tart apples or cranberries for a similar acidic balance.
The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145ðF.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently or serve cold.
