West Coast Dry Rub With Salmon: A Taste of the Pacific

The salty kiss of the Pacific, the whisper of cedar smoke, and the subtle dance of herbs and spices – these are the memories that come to mind whenever I craft this West Coast Dry Rub with Salmon. I recall one particularly memorable summer evening, the sun dipping below the horizon in a blaze of orange and pink, as I prepared a feast for friends gathered on the coast. The aroma of the brining cedar plank, mingling with the sweet and savory notes of the rub, promised something special. As the salmon cooked, its flesh turning flaky and succulent, a sense of pure, unadulterated coastal bliss settled over us. It’s a dish that perfectly embodies the effortless elegance and vibrant flavors of the West Coast.

Recipe Overview

• Prep Time: 10 minutes (plus plank soaking time)
• Cook Time: 15 – 20 minutes
• Total Time: 25 – 30 minutes (plus plank soaking time)
• Servings: 4-6
• Yield: 3 lbs of salmon
• Dietary Type: Gluten-Free, Dairy-Free

Ingredients

This recipe celebrates simplicity and the inherent deliciousness of high-quality salmon, enhanced by a thoughtfully curated dry rub.

For the Dry Rub:

• 2 tablespoons salt
• 2 tablespoons brown sugar
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 tablespoon basil
• 1 tablespoon paprika
• 1 tablespoon tarragon

For the Salmon:

• 3 lbs salmon (or steelhead trout)
• Cedar plank, soaked for a minimum of 1 hour

Equipment Needed

To bring this West Coast classic to life, you’ll primarily need a few key items:

• A mixing bowl for the dry rub.
• A grill (charcoal or gas) for cooking.
• A cedar plank, ensuring it’s been properly soaked.
• A grill brush for cleaning, if needed.
• A spatula or fish spatula for serving.

Instructions

The beauty of this recipe lies in its straightforward preparation, allowing the quality of the salmon and the aromatic rub to shine.

1. Prepare the Cedar Plank: Begin by soaking your cedar plank. The longer you soak it, the more uses you’ll get out of it, and the less likely it is to flare up on the grill. A minimum of 1 hour is recommended, but soaking it overnight is even better. Ensure the plank is fully submerged in water.
2. Mix the Dry Rub: In a small mixing bowl, combine all the dry rub ingredients: the salt, brown sugar, black pepper, garlic powder, basil, paprika, and tarragon. Whisk them together thoroughly until they are evenly distributed.
3. Prepare the Salmon: Gently rinse the salmon fillets under cool water and pat them completely dry with paper towels. This is a crucial step for ensuring the rub adheres well and creates a beautiful crust.
4. Apply the Dry Rub: Sprinkle the prepared dry rub generously over the entire surface of the salmon fillets. Gently press the rub into the flesh with your fingertips to ensure it adheres well. You can adjust the amount of rub to your personal preference, but this quantity is designed to coat the 3 lbs of salmon beautifully.
5. Preheat the Grill: Preheat your grill to a medium-high heat. You want it hot enough to create a nice sear and cook the salmon through, but not so hot that the cedar plank burns too quickly.
6. Place Salmon on the Plank: Carefully remove the soaked cedar plank from the water, allowing any excess water to drain off. Place the salmon fillets directly onto the prepared cedar plank.
7. Grill the Salmon: Place the cedar plank with the salmon onto the preheated grill. Close the lid. Grill for 15 to 20 minutes, or until the fish flakes easily with a fork. The cooking time will vary depending on the thickness of your salmon fillets and the exact temperature of your grill. Keep an eye on the plank; if it starts to char excessively, you can move it to a cooler part of the grill.
8. Check for Doneness: The salmon is ready when its flesh is opaque and easily flakes apart. You can test this by gently inserting a fork into the thickest part of the fillet. If it separates easily, it’s done.

Expert Tips & Tricks

To elevate your West Coast Dry Rub Salmon experience, consider these professional insights:

• Plank Reusability: A well-maintained cedar plank can be used multiple times. As long as it’s not excessively charred or warped, and the fish fits comfortably, it’s good to go. Simply clean off any residue after it cools.
• Rub Adjustments: While this rub is balanced, feel free to experiment. For a spicier kick, add a pinch of cayenne pepper. For a touch of sweetness, a whisper more brown sugar can be added.
• Grill Flare-Ups: If you experience significant flare-ups from the cedar plank, it’s usually a sign that the plank is too dry or the grill is too hot. You can control flare-ups by moving the plank to a slightly cooler zone of the grill or by briefly closing the grill lid to starve the flames of oxygen.
• Ingredient Quality: The success of this dish hinges on the quality of your salmon. Opt for fresh, high-quality fillets for the best flavor and texture.

Serving & Storage Suggestions

This West Coast Dry Rub Salmon is a star on its own, but it also pairs wonderfully with a variety of accompaniments.

• Serving: Serve the salmon directly from the cedar plank for a rustic, appealing presentation. It’s fantastic with a crisp green salad, grilled asparagus, roasted potatoes, or a simple lemon-dill sauce. A squeeze of fresh lemon juice over the top just before serving is always a welcome addition.
• Storage: Leftover cooked salmon can be stored in an airtight container in the refrigerator for up to 2 days. For best results, reheat gently in a low oven or on the stovetop to avoid drying it out.

Nutritional Information

Here’s an estimated nutritional breakdown per serving, assuming 6 servings from the 3 lbs of salmon. Please note that these are approximate values and can vary based on the specific type and fattiness of the salmon.

Nutrient	Amount per Serving	% Daily Value
Calories	440.1 kcal
Calories from Fat	108 kcal
Total Fat	12.1 g	18%
Saturated Fat	2 g	9%
Cholesterol	176.8 mg	58%
Sodium	3721.3 mg	155%
Total Carbohydrate	10.9 g	3%
Dietary Fiber	1.4 g	5%
Sugars	7.3 g	29%
Protein	68.9 g	137%

Note: The high sodium content is primarily from the salt in the dry rub.

Variations & Substitutions

While this recipe is a classic, there’s always room for personalization:

• Herb Variations: If tarragon isn’t your favorite, try adding dried thyme or rosemary to the rub for a different aromatic profile. A pinch of chili flakes can add a nice subtle heat.
• Sweetener Swap: If you prefer, you can substitute the brown sugar with coconut sugar or even a touch of maple syrup in the rub, though adjust the consistency if using liquid sweeteners.
• Citrus Zest: Incorporating the zest of one lemon or orange into the dry rub can add a bright, zesty layer of flavor that complements the salmon beautifully.
• Other Proteins: This dry rub is wonderfully versatile. It works exceptionally well on steelhead trout and can also be used to enhance chicken breasts or thighs, or even firm vegetables like zucchini and bell peppers before grilling.

FAQs

Q: How long should I soak the cedar plank?
A: You should soak the cedar plank for a minimum of 1 hour. Soaking it longer, even overnight, will help prevent it from burning too quickly and can be reused multiple times.

Q: Can I make the dry rub ahead of time?
A: Absolutely! The dry rub can be mixed and stored in an airtight container at room temperature for up to several weeks. This makes preparation even quicker on grilling day.

Q: What if I don’t have a grill? Can I bake this in the oven?
A: Yes, you can adapt this recipe for the oven. Preheat your oven to 400°F (200°C). Place the seasoned salmon on a baking sheet lined with parchment paper (or on a soaked cedar plank if you have an oven-safe one). Bake for 12-18 minutes, depending on thickness, until the fish flakes easily.

Q: My cedar plank is smoking a lot, what should I do?
A: Some smoke is normal and contributes to the flavor. However, if it’s excessive and the plank is catching fire, move it to a cooler part of the grill or briefly close the lid to starve the flames of oxygen. Ensure your plank was adequately soaked.

Q: How do I know when the salmon is cooked through?
A: The salmon is cooked when the flesh is opaque and flakes easily when tested with a fork. The internal temperature should reach 145°F (63°C).

Final Thoughts

This West Coast Dry Rub With Salmon is more than just a recipe; it’s an invitation to savor the simple pleasures of fresh ingredients and a connection to the stunning natural beauty of the Pacific Northwest. It’s a dish that’s both impressive enough for entertaining and relaxed enough for a weeknight meal. I encourage you to gather your ingredients, light up the grill, and let the aromatic symphony of this rub transform a beautiful piece of salmon into an unforgettable culinary experience. Don’t hesitate to experiment with the variations, and please, share your delicious results!