Cedar Plank Salmon

Salmon Rescaled

Grilling delicate fish fillets on a cedar plank is a delicious alternative to using a pan.  The plank not only provides a stable surface to grill on, but – most importantly – gives your meal an authentic smoky flavor.  Our tip for the getting the most out of the method:  Re-use the same plank a few times (after washing – of course!).  The more charred the plank, the stronger the cedar essence.

Cedar Plank Roasted Salmon


1lb salmon fillet, bones and skin removed

2 fennel bulbs, thinly julienned, reserve green tops for garnish

1 medium onion, thinly julienned

6 oz. Thai sweet chili sauce, strained

1 tblsp pink peppercorns

 Sauce Verte:

2 cups mayonnaise

4 tblsp spinach, finely chopped

4 tblsp parsley, finely chopped

2 tblspn dill, finely chopped

2 tblspn chives, finely chopped

1 tblspn tarragon, finely chopped

3 cloves garlic,  finely chopped

2 tblspn fresh lemon juice

salt & pepper to taste

Method – Sauce Vert:

Gently mix all ingredients in a large bowl

Season with salt and pepper and let stand in fridge at least 1 hour before serving

Method – Salmon:

Place a cedar plank long enough to accommodate salmon in cold water and soak for 2 hours

Heat oven to 400 degrees

Mix fennel and onion together in a bowl, season with salt and pepper

Spread fennel and onion mixture down the center of the plank

Place salmon filet on top of the bed of fennel and onion. Season with salt, pepper and half of the chili sauce

Place plank on the middle rack of pre-heated oven

Cook 30 to 40 minutes depending on your oven

Carefully remove plank from oven. Brush with remaining chili sauce and garnish with pink peppercorns and sprigs of fennel tops

Serve with Sauce Verte