Recipe: My Original Cedar-Planked Salmon

Ted Reader shares a recipe for original cedar-planked salmon. It is a perfect summer recipe to share with others.

What’s for Dinner?

My Original Cedar-Planked Salmon

Flaky salmon with bone dust BBQ seasoning

-Courtesy Napoleon’s Everyday Gourmet Plank Grilling by Ted Reader

This should be the first recipe every new planker starts with; it’s simple, impressive and delicious. Once you go smoke, you’ll never go back.

Cedar-Planked SalmonIngredients:

1 medium cedar plank, soaked in water
4 skinless Atlantic salmon fillets, 6 oz (175 g) each
2 Tbsp Bone Dust BBQ Seasoning (p. 46) 30 mL
2 cloves garlic, minced
2 green onions, finely chopped
2 lemons
1 cup chopped fresh dill 250 mL
1⁄2 cup chopped shallots 125 mL
2 Tbsp Seafood Plank Seasoning (p. 45) 30 mL
2 Tbsp olive oil 30 mL
Sea salt


1. Preheat grill to medium-high heat. Season salmon fillets with Bone Dust BBQ Seasoning; set aside. Mix together the garlic, green onions, the juice of 1 lemon, dill, shallots, Seafood Plank Seasoning, olive oil and salt to taste. Spread the dill mixture evenly over the salmon fillets.

2. Season plank with additional sea salt. Place plank on grill and close lid. Heat the plank for 3 to 5 minutes, until it starts to crackle and smoke.

3. Open lid and place the salmon fillets on the plank. Close the lid and plank grill for 12 to 15 minutes, until cooked to medium doneness or until salmon flakes slightly when pressed. Remove plank from grill and cool for 1 minute. Squeeze remaining lemon over salmon fillets before serving.

Serves 4

Bone Dust BBQ Seasoning:
1⁄2 cup paprika 125 mL
1⁄4 cup chili powder 60 mL
3 Tbsp salt 45 mL
2 Tbsp ground coriander 30 mL
2 Tbsp garlic powder 30 mL
2 Tbsp granulated white sugar 30 mL
2 Tbsp mild Indian curry powder 30 mL
2 Tbsp dry hot mustard powder 30 mL
(Keen’s or Coleman’s)
1 Tbsp freshly ground black pepper 15 mL
1 Tbsp dried basil 15 mL
1 Tbsp dried thyme 15 mL
1 Tbsp ground cumin 15 mL
1 Tbsp cayenne 15 mL

1. In a large bowl, mix all ingredients together. Transfer to a tightly sealed container and store in a cool, dry place for up to 6 months.

2. Makes approximately 2-1⁄4 cups (560 ML)

Photo courtesy: Mike McColl

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