Description
This Grilled Chipotle-Orange Salmon recipe features a perfectly caramelized salmon fillet infused with smoky flavors from a cedar plank and a zesty chipotle-orange marinade. The combination of fresh orange zest, chipotle chili powder, and cumin creates a sweet and smoky profile that complements the natural richness of the salmon. Grilled to perfection on a cedar plank, this dish offers a delightful presentation and an easy, fuss-free grilling experience.
Ingredients
Salmon and Marinade
- 1¾ pounds salmon fillet (skin on, about 1″ thick at the thickest area)
- 2 teaspoons finely-zested fresh orange zest (use a microplane zester)
- 1 teaspoon freshly squeezed orange juice
- 1 teaspoon olive oil
- 1 tablespoon packed brown sugar
- ¼ teaspoon chipotle chili powder
- ¼ teaspoon cumin
- Kosher salt, to taste
- Freshly ground black pepper, to taste
For Grilling and Serving
- 6 ¼”-thick orange slices
- 4 orange wedges (for serving)
- Cedar grilling plank (soaked in water)
Instructions
- Soak the Cedar Plank: Two hours or more before grilling, place the cedar grilling plank in a 9″ x 13″ rimmed pan and add enough water to cover it by 1 inch. Place a heavy mug or two on top to keep the plank submerged. This soaking prevents the plank from burning excessively on the grill and allows it to impart a smoky flavor to the salmon.
- Prepare the Salmon on the Plank: Thirty minutes prior to grilling, move the soaked plank to a large rimmed baking sheet. Trim the salmon fillet ends if needed to leave about ½ inch of bare space at each end of the plank. Place the salmon on the plank, tucking the thinner side under slightly if needed to fit.
- Make and Apply the Marinade: In a small bowl, combine orange zest, orange juice, olive oil, brown sugar, chipotle chili powder, and cumin. Rub or brush this mixture evenly over the top and sides of the salmon. Season with kosher salt and freshly ground black pepper according to your taste. Top the salmon with the thick orange slices.
- Preheat the Grill: Heat your grill to medium-high, approximately 435°F, ensuring it’s clean and ready for direct cooking.
- Grill the Salmon on the Plank: Place the plank with the salmon directly onto the grill grates. Close the grill lid and cook undisturbed for 20 minutes to keep the cedar smoke inside. Watch the plank for excessive charring and have a spray bottle of water on hand to tame flames if necessary, or reduce heat and/or move the plank to indirect heat.
- Continue Cooking and Monitor Doneness: After the initial 20 minutes, continue grilling for an additional 10-15 minutes, checking every 3-5 minutes. The salmon is done when the flesh is caramelized, flakes easily with a fork, and offers a smoky aroma. The total cook time will be roughly 30-35 minutes depending on thickness and grill temperature.
- Serve: Carefully use a large grilling spatula to transfer the plank with salmon to a serving platter. Serve directly from the plank for a rustic presentation, accompanied by fresh orange wedges for squeezing over individual servings.
Notes
- Soaking the cedar plank is essential for preventing it from burning on the grill.
- Adjust chipotle chili powder amount for desired heat level.
- Use a clean spray bottle with water to control flare-ups without dousing the salmon.
- Keep the grill lid closed as much as possible to maintain smoker-like conditions and even cooking.
- This method helps prevent overcooking, as the skin-on fillet and cedar plank retain moisture and flavor.
- Fresh orange wedges add a bright acidity when squeezed over the finished salmon.
- Prep Time: 25 minutes (includes plank soaking time outside active prep)
- Cook Time: 30-35 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
