Cedar Plank Salmon Recipe with Smoked Spice Rub (15 Minutes)

Cedar plank salmon with a smoked spice crust — restaurant quality, 15 minutes, no skill required.

FUMO's smoked paprika and cumin create a crust on salmon that rivals anything off a grill. The cedar plank adds a second layer of smoke from below. The result looks and tastes like it took hours.

Why FUMO Works So Well on Salmon

• Zero sugar — no burning or bitter caramelizing on the delicate fish flesh
• Smoked paprika + cumin — natural oils bind to salmon fat and create a rich, golden crust
• Zero calories — season aggressively without touching your macros

Ingredients

• 2 salmon fillets (150g each, skin-on)
• 1.5 tbsp FUMO Smoked Spice Blend
• 1 tbsp olive oil
• 1 cedar grilling plank, soaked 30 minutes in cold water
• 1 lemon, halved
• Fresh dill to garnish

Instructions

1. Soak the cedar plank in cold water for at least 30 minutes before cooking.
2. Preheat grill to medium-high (400°F / 200°C). Place the soaked plank directly on the grill for 3 minutes until it begins to smoke slightly.
3. Season the salmon. Pat fillets dry. Coat with olive oil, then apply FUMO generously on all surfaces — about 1 tablespoon per fillet, pressing the spice into the flesh.
4. Place salmon skin-side down on the cedar plank. Close the grill lid.
5. Cook 10–12 minutes without flipping. The salmon is done when the internal temperature reaches 145°F (63°C) and the flesh flakes easily.
6. Rest 2 minutes. Squeeze fresh lemon over top and garnish with dill.

Macros (per fillet)

• Calories: ~280 | Protein: 34g | Fat: 14g | Carbs: 1g