I love seafood.
My wife however, does not. So I have to sneak it in when I can. If getting Salmon, PLEASE make sure to get Pacific Salmon, not Atlantic. Chances are with Atlantic you get farm raised salmon, which does not have the healthy fats and nutrients the wild caught salmon from the Pacific, or Alaskan Salmon has. I highly recommend Sockeye Salmon for the best nutrients and flavor. I seasoned this with my Blackening Spice and grilled it for a great taste.
When grilling Salmon, you will note how it’s bright pink, internally, you want a cloudy pink color to make sure it’s cooked through. For every half inch, I would cook no more than 10 minutes a side.
Website for Original Recipe Before changes below: www.skinnytaste.com
- 1.3 lb wild salmon fillet
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
For the black beans and corn
- 15.5 oz can black beans, drained and rinsed
- 2 cups frozen corn kernels (fresh is fine)
- 1/4 cup red onion, minced
- 3 tbsp finely minced cilantro
- 1 tsp olive oil
- 2 tbsp fresh squeezed lime juice
- kosher salt to taste
For the Spicy Sriracha Mayo
- 3 tbsp light mayonnaise (Hellman’s)
- 1 tbsp sriracha
- Place oven-safe cedar plank in oven and preheat to 350°F.
- Whisk light brown sugar, Montréal steak seasoning and paprika together and rub all over salmon fillets just before cooking.
- Place salmon on cedar plank and bake in oven for about 10 to 15 minutes depending on the thickness, until just cooked through or opaque.
- Soak plank in water for at least an hour.
- Heat the grill to medium-high, leaving the right burners off so you have indirect heat. Close the lid and let the grill get hot.
- Place salmon on cedar plank and cook on the direct heat side for 3 to 4 minutes, until the planks start to smoke and get a little charred on the bottom and edges, (check occasionally to make sure edges of plank don’t ignite, keep a spray bottle with water handy if they do).
- Transfer the plank to the indirect heat side, cover, and grill 10 to 15 minutes depending on the thickness, or until the salmon is cooked through in the thickest part (I used a fork to take a peak).
- Remove plank from heat source and use a fish spatula to gently remove salmon from cedar planks. Serve and enjoy.
Bean and Corn Salsa
- Mix ingredients
- Mix Ingredients
NUTRITION INFORMATION Yield: 4 servings, Serving Size: 4 oz salmon, 1/2 cup of corn/bean mixture, 2 oz Siracha Mayo calories 397 % Daily Value * Total Fat 12 g 18 % Saturated Fat 2 g 8 % Monounsaturated Fat 0 g Polyunsaturated Fat 0 g Trans Fat 0 g Cholesterol 78 mg 26 % Sodium 520 mg 22 % Potassium 604 mg 17 % Total Carbohydrate 34 g 11 % Dietary Fiber 10 g 39 % Sugars 9 g Protein 37 g 75 % Vitamin A 21 % Vitamin C 4 % Calcium 8 % Iron 18 %