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Cedar Planked Copper River King with Loose-Leaf Black Tea Rub

  • Serves 4
  • Prep 10 mins
  • Ready-In 35 mins
  • Product Variation
  • Menu Placement

Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.

Cedar Planked Copper River King with Loose-Leaf Black Tea Rub

Looking for a new way to cook salmon? This loose-leaf black tea rub is the perfect way to create a new yet monumental cooking creation.


1 Cedar Grilling Plank
1 Salmon Fillet
2 tsp. Agave / Honey
3 tsp. Loose Leaf Salmon Rub
1/2 Broccolini
2 tsp. Olive Oil


Soak Cedar Grilling Plank in water for at least an hour, but overnight is preferable. A longer soak time allows the plank to absorb the maximum amount of water, which will then be converted into flavor infused water vapor. Use a baking dish or a clean cooler to soak your plank. Just remember to wait it down with something heavy.
Once your fillet is portioned into steaks, drizzle the fish with a bit of agave / honey - just enough to help seasoning stick. I used The Spice Tea Exchange's Salmon Tea Rub, which has loose-leaf black tea and whole pepper corns. For best results, slightly moisten tea rub before adding to the salmon.
Once your plank is soaked and the seasonings are in place, it’s time to put it all to the heat. Place your plank with the seasoned salmon on the grill at 450 degrees. Keep it at this nice, high temp until the plank begins to smoke and smolder, then take the heat down to 300 degrees or move the plank to the indirect heat portion on the grill.
Continue to cook with the lid closed (to keep in all that flavorful smoke) until the fish is done to your liking. If your salmon fillet is an inch thick, this process should take about 20 minutes.
Broccolini, Asparagus, Zucchini, or Onions - toss your vegetables in a couple teaspoons of olive oil, and salt and pepper. Add veggies to the plank when there is about 10 minutes of cooking time left.