How To Make Chipotle Rubbed Salmon in Cedar Paper
Fire up that grill and whip up a batch of these fiery chipotle rubbed salmon fillets that’ll sure to be the stars of the barbecue party!
Soak cedar papers in water for 30 minutes. Preheat grill to 400 degrees F over medium heat halfway through soaking papers.
Crumble brown sugar into a small mixing bowl. Add chipotle chili powder, cumin, paprika, chili powder, onion powder, garlic powder, ½ teaspoon salt and ¼ teaspoon pepper and whisk to combine.
Remove cedar papers from water and spray tops with non-stick cooking spray. Brush 1 tablespoon of the olive oil along both sides of salmon fillets.
Sprinkle one side of each fillet with spice rub (using about half of it for all 4), then rotate and transfer to cedar papers.
Sprinkle remaining spice rub over tops of salmon.
Toss peppers with remaining olive oil and sprinkle with salt and pepper.
Layer pepper strips over salmon (only enough that paper can wrap entirely to enclose, remaining peppers can be grilled halfway through cooking salmon, just lay strips along opposite direction of grates so they don’t fall in).
Wrap cedar paper around salmon and peppers then tie with string provided.
Grill 5 to 7 minutes per side, spraying with a water bottle as necessary to moisten papers and prevent flare ups, until salmon is cooked through.
Cut strings, serve warm with lemon wedges for spritzing and cilantro.
- Calories: 451.90kcal
- Fat: 30.10g
- Saturated Fat: 6.19g
- Monounsaturated Fat: 11.45g
- Polyunsaturated Fat: 7.50g
- Carbohydrates: 8.62g
- Fiber: 2.53g
- Sugar: 4.40g
- Protein: 35.88g
- Cholesterol: 93.55mg
- Sodium: 604.85mg
- Calcium: 40.48mg
- Potassium: 824.45mg
- Iron: 1.63mg
- Vitamin A: 126.00µg
- Vitamin C: 88.30mg
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