Cedar-Planked Salmon

A technique originated by American Indians in the Northwest, planking salmon gives it a deep, woodsy taste and keeps it moist by protecting it from the flames. Simple, delicious outdoor cooking--what could be more Western?
Serves 6


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1 teaspoon vegetable oil
2 to 2 1/2 lb. salmon fillet
1/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon butter


Soak a large untreated cedar plank (about 3/4-in. thick) in water for 30 minutes. Wipe off water and rub the plank with 1 teaspoon vegetable oil. Season a 2 to 2 1/2 lb. salmon fillet with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place fillet, skin side down, on the plank and dot with 1 teaspoon butter. Place on a medium-hot grill (you can hold your hand at grill level 4 to 5 seconds) and cover with grill lid. Cook salmon until center of fillet flakes, about 25 to 30 minutes. Check flame level frequently to make sure the plank does not ignite.

Created date

December 2005

Nutritional Information

Calories 283
Caloriesfromfat 54 %
Protein 30 g
Fat 17 g
Satfat 3.7 g
Carbohydrate 0.0 g
Sodium 191 mg
Cholesterol 91 mg