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Photo: Iain Bagwell Photo by: Photo: Iain Bagwell

Cedar-Planked Salmon with Crab and Citrus Beurre Blanc

Steve W. Little of Sequim's Dockside Grill roasts his salmon and serves it with veggies. It's great grilled too.

Sunset SEPTEMBER 2011

  • Yield: Serves 4
  • Cook time:20 Minutes
  • Soak:1 Hour
  • Total:1 Hour, 20 Minutes


  • 4 pieces wild salmon fillet (6 to 8 oz. each and at least 2 in. wide)
  • 1 tablespoon olive oil
  • 2 tablespoons paprika-based BBQ rub
  • 1 tablespoon butter
  • 8 ounces Dungeness crab (ideally claw meat)
  • Citrus Beurre Blanc


1. Soak a 1/2-in.-thick cedar plank in warm water at least 1 hour. Preheat oven to 450°. Rub salmon with olive oil and BBQ rub, set on plank skin side down, and roast directly on oven rack 8 to 12 minutes, or until almost opaque.

2. Melt butter in a medium frying pan over medium-low heat. Add crab and heat until warm.

3. Top each salmon piece with some crab and drizzle with beurre blanc.

Note: Nutritional analysis is per serving.

Nutritional Information

Amount per serving
  • Calories: 592
  • Calories from fat: 56%
  • Protein: 59g
  • Fat: 37g
  • Saturated fat: 15g
  • Carbohydrate: 4.2g
  • Fiber: 1.2g
  • Sodium: 423mg
  • Cholesterol: 227mg

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Cedar-Planked Salmon with Crab and Citrus Beurre Blanc recipe