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Chinook Salmon on Alderwood with Vidalia Onion and Mustard Crust

Yield 8 servings


  • 1 alder plank
  • 1 (3-pound) salmon fillet
  • Sea salt
  • Freshly ground pepper
  • 2 small Vidalia onions, thinly sliced
  • 3 garlic cloves, minced
  • 2 tablespoons mustard seeds
  • 2 green onions, finely chopped
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons olive oil
  • 1 large lemon, cut into wedges
  • Garnish: rosemary sprig

How to Make It

  1. Soak plank in water to cover 1 hour; drain.

  2. Season salmon with sea salt and pepper. Place fish on plank.

  3. Stir together onion and next 6 ingredients. Spoon onion mixture over salmon, pressing firmly.

  4. Cover with grill lid; grill over medium-high heat (350° to 400°) 15 to 20 minutes or until fish flakes with a fork. Squeeze lemon over fish. Garnish, if desired.

Reprinted by permission, Willow Creek Press, Inc.