Salmon - Cedar Planked
Asian Planked Alaskan Salmon

Asian Planked Alaskan Salmon


  • 1 lb Wild Alaskan Salmon fillet
  • sea salt
  • olive oil
  • Marinade:
  • 2 tbsp peanut oil
  • 1 tbsp sesame oil
  • 1 tsp chili oil
  • 2 tbsp soy sauce
  • 1 tbsp balsamic vinegar
  • 2 tbsp thinly sliced green onion
  • 1 tbsp brown sugar
  • 2 cloves garlic, minced
  • 1/2 tsp ground ginger
  • 1/8 tsp salt
  • 1/8 tsp freshly ground black pepper
  • Mix marinade ingredients together. Place fillet in snug-fitting glass dish; pour marinade over to coat. Marinade fillet skin side up in refrigerator 4-6 hours. Soak cedar plank 2-4 hours, weighting it to submerse plank completely. Brush one side lightly with olive oil, place oiled side down on preheated grill and char. Oil other side, flip plank. Sprinkle charred side of plank lightly with sea salt, place salmon fillet on plank skin side down. Grill 10 min per inch of thickness, basting with remaining marinade. Use flipper to lift fillet when done, separating from skin. Serve 2 with basmati rice and steamed baby bok choy or spinach.
Alder Orange Wild Alaskan Salmon

Alder Orange Wild Alaskan Salmon


  • 1 Wild Alaskan Salmon Fillet , about 1 1/2 lbs
  • 1/4 cup olive oil
  • 1 lemon or orange, juice and zest
  • 1 Tbsp chopped fresh basil
  • 1/2 tsp salt
  • 1 tsp freshly ground black pepper
  • Marinate the salmon in remaining ingredients. Meanwhile, soak an alder plank in cold water for about 2 hours, weighting it down with something heavy. Place salmon on plank skin side down. Put the plank directly on the barbecue grill. Close the lid and cook over medium-high heat for about 20 minutes. Preparation time: 2 hours Cooking time: 20 minutes depending on thickness of salmon. Serves 2.
Alder Plank Honey Glazed Salmon

Alder Plank Honey Glazed Salmon


  • Wild Alaskan Salmon Fillets
  • 1 Tablespoon Kosher salt
  • 1 Bay leaf
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried rosemary
  • Olive oil
  • Honey
  • Grind all of the above except for olive oil and honey. A coffee grinder works great. Lightly oil salmon filet. Place on plank. Sprinkle dry mixture liberally over Salmon fillet. Drizzle honey generously over the top. Bake at 350 until Salmon flakes cleanly.
Alder Planked Luau Salmon

Alder Planked Luau Salmon


  • 1 Alder Grilling Plank
  • 1/2 cup rice vinegar
  • 1/2 cup low sodium soy sauce
  • 2 Tablespoons honey
  • 1 teaspoon ground ginger
  • 1/2 tsp. freshly ground pepper
  • 3 cloves garlic, minced
  • 1 lemon, thinly sliced
  • 3 1/2 lbs. of Wild Alaskan Salmon Fillets
  • 1/4 cup chopped green onions
  • 1 Tbls. sesame seeds, toasted
  • Immerse and soak the plank in water 1 hour. Drain. To prepare grill for indirect grilling, heat one side of the grill to high heat. Combine vinegar and the next 6 ingredients (vinegar through lemon) in a large zip top plastic bag, seal. Shake to combine. add Salmon and seal tight. Marinate in refrigerator 30 mins., turning once. Place plank on grill rack over high heat, grill 5 mins. or till lightly charred. Carefully turn plank over, move to cool side of grill. Remove the Salmon from marinade and discard marinade. Place salmon, skin side down on charred side of plank. Cover and grill 15 mins. or until fish flakes easily when tested with a fork. Sprinkle with green onions and sesame seeds. Yield: 9 servings.
Planked Salmon with Feta Cheese Crust

Planked Salmon with Feta Cheese Crust


  • Wild Alaskan Salmon Fillets
  • Topping:
  • feta cheese
  • olive oil
  • lemon pepper
  • dill weed (fresh if possible)
  • garlic (finely chopped, or powder)
  • Mix topping thoroughly, to the consistency of a lumpy paste. Spread about 1/4" thick on the flesh side of the Wild Salmon fillet. Cover and refrigerate for several hours. About the time you begin preheating the grill, remove fish from refrigerator and allow it to come to room temperature. Place Salmon fillet skin-side down on soaked, already-smoking alder plank, and cook as slowly as possible with the lid down as much as possible. When the feta cheese is browned a little on top, the salmon should be nicely cooked, still a little translucent in the center. And the feta original strong smell will have been replaced with a flavorful smoky sweetness.
Cedar Planked Wild Alaskan Salmon

Cedar Planked Wild Alaskan Salmon


  • Wild Alaskan Salmon Fillets
  • Topping Mixture:
  • 3 tbsp Lemon Juice
  • 2 tsp Dill Seed
  • 1 tsp Montreal Steak Spice
  • cup BBQ Sauce
  • 2 cloves garlic
  • 3 tbsp Maple Syrup
  • 1 med Onion (chopped fine)
  • 1 tbsp Crushed Pepper Corns
  • Soak Cedar Planks under water for 4-6 hours. Combine topping ingredients and let sit 2-3 hours. Brush one side of the cedar plank with Olive Oil & sprinkle with Pickling Salt, crushed fine. Place Salmon filets skin side down on salted side of the plank, cover with the topping mixture. Place plank on a hot BBQ, cook on med for approximately 20 min (until salmon flakes easily). If the plank catches on fire spray with water.
Cajun Plank Wild Salmon

Cajun Plank Wild Salmon


  • 3 lbs. Wild Alaskan Salmon Fillets
  • 1/4 cup Sesame or Olive oil
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Cajun Type seasoning, ( or Emeril's Original)
  • Ground Pepper to taste, (preferably lots!)
  • Several sprigs of fresh Rosemary
  • 1 Cedar plank sized to the fillet
  • Spray or Brush a coat of oil on the flesh side of the salmon fillet. Dust with the Garlic powder, Seasoning and Pepper. Rub the seasoning into the salmon using small circular motions with your fingertips and spray/brush with oil again. Refrigerate for an hour. On a hot gas grill, (you may want to take the grill off, so you sit the plank onto direct flame), heat the plank for 5 minutes on each side. Spray/brush one side of the plank with Oil, place salmon skin side down on the oiled side of the plank. Set the plank on the fire, close grill and let cook, watching very closely. Having the grill closed will control the fire somewhat, although opening the grill will cause flame-ups, control this with a spritzer bottle. Having the plank burn some is desirable, but having it incinerate is not. Cook  fish to 140 degrees.
Cedar Plank Barbecued Salmon

Cedar Plank Barbecued Salmon


  • 1 box brown sugar
  • 1/2 cup Jack Daniels Whiskey
  • 1/2 cup honey
  • 2 cups prepared BBQ sauce
  • Juice from 3 lemons
  • Juice from 3 oranges
  • 6-8 Wild Alaskan Salmon Fillets
  • 6-8 Cedar planks
  • Mix together first six ingredients in a bowl and set aside. Prepare a grill or hot skillet for searing/ grilling the salmon. Brush the salmon fillets with the glaze and grill until marked. Transfer the salmon to a cedar plank, brush with glaze, then bake in oven until done.
Cedar Plank Grilled Alaskan Salmon

Cedar Plank Grilled Alaskan Salmon


  • 2 teaspoons freshly grated pepper
  • 1 teaspoon dried, grated lemon peel
  • 1 teaspoon granulated garlic
  • 1 teaspoon dried tarragon
  • 1 teaspoon dried basil
  • 1 tablespoon paprika
  • 1 Tablespoon Sea salt crystals
  • 2 teaspoons light brown sugar
  • 1 lemon, cut into 4 wedges
  • 1 cedar BBQ grilling plank
  • Wild Alaskan Salmon Fillets , skin removed, cut into 6oz portions
  • Soak the cedar plank for at least 5 hours. Place the first 8 ingredients in a food processor or spice grinder and process until well blended. This is your dry rub. Transfer to a small bowl or cup, wrap tightly and store at room temperature until ready to use. Place the Wild Salmon fillets on wax paper. Sprinkle both sides of the salmon evenly with the dry rub (1 1/2 teaspoon per serving). Press the seasoning into the flesh. Refrigerate the salmon, uncovered, for at least 2 hours and up to 12 hours. Place the salmon pieces in the center of the cedar plank. Squeeze a lemon wedge over the salmon. Place the plank on a grill. If using a gas grill, preheat on high then turn down to medium before placing the planks on the grill. If using a charcoal grill, wait until coals are covered with gray ash. Cover with a lid. There will be some crackling and heavy smoke. Keep a water bottle handy in case the planks begin to flame. If they do, spray lightly and cover again. Salmon should take 8 to 10 minutes to cook, depending on the thickness of the fillet and the heat of the grill. Remove when the salmon reaches an internal temperature of 140°F to 145°F. Garnish with lemon wedges and serve. Serves: 2
Cedar Plank Salmon with Butter Pecan Sauce

Cedar Plank Salmon with Butter Pecan Sauce


  • 3 tbs Shallots finely chopped
  • 3/4 cups white dry wine
  • 1 tbs champagne wine vinegar
  • 3 tbs heavy Cream
  • 3 tbs chicken Stock
  • 3 tbs freshly squeezed lemon juice
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground white pepper
  • 1/3 cup honey roasted pecans
  • 1/4 Lb sweet cream butter
  • 5 Wild Alaskan Salmon Fillets
  • olive oil
  • fresh Parsley, chopped
  • for the Butter Pecan Sauce: Combine all ingredients except the salmon, butter, and pecans in a medium saucepan and bring to a vigorous boil. Reduce stock down to about 1/3 and adjust heat to a medium flame. Whisk in butter, one tablespoon at a time, until completely melted, and strain. Add salt, pepper, and honey-roasted pecans. Brush the salmon fillets with Olive oil, and place on a pre-soaked, oiled, cedar plank. Grill until salmon is tender and flaky (about 3 to 4 minutes on each side). Top with Butter Pecan Sauce and chopped parsley and serve.
Cedar Planked BBQ Salmon

Cedar Planked BBQ Salmon


  • 8 (6 oz.) Wild Alaskan Salmon Fillets , skinless
  • 2 cedar planks, soaked in water for 4 to 6 hours
  • 1 tbsp. BBQ seasoning
  • sea salt
  • 1 large lemon
  • Crust Mixture:
  • 1 cup fresh dill, chopped
  • 1/2 cup shallots, chopped
  • 2 cloves garlic, chopped
  • 2 green onions, chopped
  • 3 tbsp. black pepper, cracked
  • 2 tbsp. olive oil
  • juice of one lemon
  • Preheat grill to high. Sprinkle BBQ seasoning on salmon. Combine together all ingredients for the crust mixture and spread generously over the flesh side (not skin side) of each salmon fillet. Season soaked planks with sea salt and place on grill, close lid and heat for 3 to 5 minutes until they start to crackle and smoke. Carefully lift lid and place salmon fillets on hot planks, skin side down. Close lid and plank-bake salmon for 12 to 15 minutes for medium doneness. Check periodically to make sure that planks are not on fire. Use spray bottle to extinguish any flames. Squeeze lemon over Wild Salmon fillets. Carefully remove planks from grill and transfer salmon to serving platter.
Dad's Barbecued Alaskan Salmon

Dad's Barbecued Alaskan Salmon


  • Wild Alaskan Salmon Fillets
  • mayonaise
  • fresh rosemary, chopped
  • lemon juice
  • Morton's Nature's Seasons
  • On the flesh side of the salmon, coat lightly with mayonnaise, rosemary, and lemon juice while cooking. Sprinkle Morton's Nature's Seasons on top of the mayo and rosemary. A Wild Alaskan Salmon fillet will only take 10-12 minutes on a grill at 300-400 degrees on top of the wet plank.
Honey & Raspberry Cedar Planked Alaskan Salmon

Honey & Raspberry Cedar Planked Alaskan Salmon


  • 1 cedar plank, soaked
  • 2 1/2 lbs Wild Alaskan Salmon Fillets
  • 1/2 cup Cattleman's Golden Honey Barbecue Sauce
  • For the Baste:
  • 4 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp ground ginger
  • 1 tbsp granulated garlic
  • 2 tbsp brown sugar
  • 2 tbsp chopped green onions (green end only)
  • Coarse sea salt
  • Fresh ground black pepper
  • 3-4 fresh rosemary sprigs (optional)
  • Fresh raspberries
  • Soak the plank for at least three hours in warm water, weighing it down with water-filled glasses to keep it fully submerged. While the plank is soaking, mix the baste and pour over the salmon filet in a glass pan, turning once or twice during soaking time. Heat your smoker, gas or kettle grill to very hot. Remove Alaskan Salmon from the marinade and drain the fish, reserving marinade. Remove the plank from the water and spread the rosemary sprigs on top (optional). Place the salmon skin side down on the cedar plank (or bed of rosemary) and place the plank in the center of the very hot grill. Cover and cook for 20-25 minutes, or until the fish is cooked and the center is still just a little bit rare. Baste quickly once or twice during the cooking time. You want salmon just pink in the center, sort of "fish medium-rare." The board will probably smolder and smoke; that's what's supposed to happen. If it catches fire, douse it with a sprayer filled with water. Remove the whole plank from the barbecue and with a pastry brush cover the surface of the filet with a light coat of Cattlemen's Golden Honey Barbecue Sauce and cover with foil for three minutes. Place the platter on a serving tray over hot pads and place in the middle of the table for a superb presentation. Divide into sections and serve from the plank. If you are careful, the skin will stay on the plank as you scoop up the fillet. Sprinkle with fresh raspberries, golden if you can get them, and serve.
Hazelnut Plank-Grilled Salmon

Hazelnut Plank-Grilled Salmon


  • 1/4 cup Hazel Nuts, skinned, finely chopped
  • Wild Alaskan Salmon Fillets
  • 1 Tbsp Apple butter
  • 1 Tbsp Dijon Mustard
  • 1/4 Tbsp dry thyme leaves
  • 2 pinches of black pepper
  • Place hazelnuts in oven at 375 F; bake for 8-10 minutes. Quickly put in a clean dry dish towel, fold & rub vigorously to remove as much skin as possible. Finely chop nuts. Season Alder Plank with Olive Oil and place Wild Salmon fillet skin side down. Combine apple butter, mustard, thyme & pepper in a bowl, Brush on salmon. Top with chopped hazel nuts. Grill until fish flakes easily with a fork. Be ready to crave more!
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