Garam Masala Cedar Plank Salmon

Crusted with brown sugar and spices then grilled on a wine soaked cedar plank, this garam masala cedar plank salmon is smoky sweet and sure to please.


– wine – salmon fillet – olive oil – brown sugar – garam masala

Soak the cedar plank in 1 part pinot noir and 2 parts water. Estimate about 1 1/4 cup of pinot noir to 2 1/2 cups of water adjusting so that the planks are fully submerged.


Place the salmon skin side down on a cutting board. Check for any bones and gently remove.


In a small bowl mix together the brown sugar, garam masala, ginger, salt, and pepper.


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.


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