Thanks to the addition of the deliciously complex spice blend known as garam masala, this cedar planked grilled salmon dish has a nuanced flavour that takes the salmon to new heights. Cooking the salmon with the skin on helps keep the fish nice and moist and it just gives a better flavour to the salmon when done.
Garam masala is a fragrant, warming spice blend that is often used in Indian cuisine. I think it’s amazing stuff, and it gives an incredible flavour to salmon without overpowering it. You can make it yourself by mixing coriander, cumin, pepper, cinnamon, ginger, cardamom, fennel seeds, cloves, and nutmeg. Or you can save yourself the hassle and buy it ready-mixed from the store.
Garam Masala Cedar Plank Salmon – Serves 4
- A well soaked cedar wood plank
- About 650g salmon fillet, skin on
- 1 tsp olive oil
- Pinot noir
- 2 tbsp brown sugar
- 1 tbsp garam masala
- 1/2 tsp salt
- 1/4 tsp ground ginger
- 1/4 tsp black pepper
- 1 – 2 tsp olive oil
Step 1:
Soak the cedar plank in 1 part pinot noir and 2 parts water. Estimate about 1 ¼ cup of pinot noir to 2 ½ cups of water, adjusting your measurements to get the plank fully submerged. Weight the plank down with a bowl if needed and allow to soak for about an hour.
Step 2:
Place the salmon skin side down on a cutting board. Check for any bones and gently remove the ones you spot.
Step 3:
In a small bowl mix together the brown sugar, garam masala, ginger, salt, and pepper.
Step 4:
Drizzle 1 teaspoon of olive oil on the salmon and rub to evenly coat. Sprinkle on a thick layer of the spice mixture. Place the salmon, uncovered, back into the fridge and let it rest at least 20 minutes or up to 4 hours.
Step 5:
Heat the grill to medium – about 175 degrees.
Step 6:
Remove the plank from the soaking liquid, pat it dry, and rub down the top side with 1 – 2 tsp of olive oil. Place the salmon with the skin side down on the top side.
