Father's Day Spice Rubbed Cedar Plank Grilled Salmon and Veggie Kabobs

What better recipe to share in honor of Father’s Day but a delicious grilled salmon?

My husband and my Dad are both ‘Masters of the Grill’ and seafood lovers so I dedicate this recipe to them on their special day! I used a cedar plank as a fun technique and for added flavor and made a simple spice rub for the salmon. I served it with veggie kabobs and rice for a flavorful and healthy grilled dinner perfect for Dad’s Day {or any day}!

Dad’s with their daughters during Father’s Day brunch this year.

For Father’s Day this year we joined my parents in Baton Rouge for a long weekend. We started our day with a delicious jazz brunch at Copeland’s then took a road trip along River Rd to view a few of the historic Plantations and gardens. It was a fantastic, fun filled day with my Mom, daughter, and two favorite men- my husband and my Dad.

I will always be a Daddy’s girl!


The two special Dad’s. We are so blessed to have you both in our lives!

How adorable is this minion card I made for Ashton? I used paint pens, mod podge, and a bottle cap.


Ashton, Ava, and I on our trip to Florida. Such a good Daddy!

Ava loves her Papa- and Papa loves his Ava!

Ingredients:

RUB:
1 tbsp brown sugar
1 tsp coarse salt
2 tsp ancho chili powder
1 tsp cumin
1/2 tsp black pepper
SALMON:
4 6 ounce salmon filets
1 cedar grilling plank, soaked (I use Fire and Flavor brand)
honey, for drizzling
VEGGIE KABOBS:
8 skewers (soaked if bamboo)
chopped, cubed veggies like onion, squash, zucchini, mushrooms, peppers, asparagus, broccoli, cauliflower, etc)
olive oil
salt/pepper to taste

Directions:

Soak plank and bamboo skewers underwater for at least an hour.
Preheat grill to medium low heat, about 350 degrees.
In a small mixing bowl, combine rub ingredients.
Rub salmon with desired amount of rub and set aside.
Thread veggies onto skewers, using two bamboo skewers per kabob to secure veggies.
Brush kabobs with oil and season with salt and pepper.
Add veggies to the preheated grill.
Place soaked plank on preheated grill, close lid, and heat for 3 minutes.
Using tongs turn plank over and place salmon on heated side of plank.
Close lid and grill for 12-15 minutes or until desired doneness.
Remove planked salmon from grill and drizzle with desired amount of honey.
Remove veggies from grill when fork tender and serve on plate with salmon and rice.

Salmon recipe from Fire and Flavor

I found these Cedar grilling planks at Lowes and I am hooked! Simply soak for an hour in water then warm on the grill for a few minutes and top with your seafood or meat and grill. Super easy and tons of flavor!

Beautiful fresh salmon filets and a tasty spice rub- perfect for the grill!

The spice rub is from the Fire and Flavor company. Mix together

1 tbsp brown sugar, 1 tsp coarse salt, 2 tsp ancho chili powder, 1 tsp cumin, and 1/2 tsp black pepper in a bowl.

Rub salon all over with the spice rub and set aside.

Prepare your kabobs by chopping thick veggies like squash, zucchini,
peppers, onions, mushrooms, broccoli, and/or cauliflower and threading
onto soaked bamboo skewers {or skip the soaking and use metal kabobs}.

Brush with olive oil and season with salt and pepper.

Time to get our grill on!

Preheat your grill to 350 degrees. Remember to add your soaked plank to the grill for 3 minutes {close the lid} to warm, flip, then add salmon.

Grill your salmon and veggies. Salmon should take 12-15 minutes. Grill veggies until tender, around 15-20 minutes {depending on what veggies you use and how large}.