Planked Sockeye with Sunny Chipotle Rub

Smoky chipotle peppers are the perfect accompaniment to cedar-plank grilled salmon, but you could also make this in the oven.

Servings: 4-6

Cook Time: 30 mins.


2-3 tablespoons white vinegar

1-1/2  pounds sockeye fillets or steaks

2 tablespoons packed brown sugar

2 tablespoons fresh chopped garlic

1 tablespoon canned Chipotle chiles, chopped


Soak wood plank in water 30 minutes to 2 hours.

Sprinkle vinegar onto salmon (1 teaspoon per individual portion or 2 tablespoons per salmon side). Blend remaining ingredients.

Pat wood plank with paper towels and spray-coat or lightly oil one side. Lay salmon on coated side of plank; spread 1 to 2 teaspoons rub mixture onto each salmon portion (not skin) or apply all of the rub to salmon side. Let the salmon rest 5 minutes before cooking.

Heat grill to medium-high heat. Grill salmon using indirect heat (not directly over heat) in covered grill for 10 to 15 minutes. Cook just until salmon is opaque throughout.

Chef’s Tip: This recipe works great whether you use a plank or cook straight on the grill.  Or, bake at 400°F (6 to 7 inches from heat source) for 10 to 15 minutes.

Print Recipe
Copyright 2023, Bristol Bay Regional Seafood Development Association. All rights reserved.