Ian Lai
urban agriculture consulting
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Cedar Plank Salmon

  • Untreated cedar plank or shingles that is wider than your side of salmon
  • One side of sockeye salmon, skin on
  • ¼ cup olive oil
  • Salt
  • Freshly cracked pepper
  • 1 teaspoon dill or fennel seeds
  • 1 bunch dill or fennel fronds
  • BBQ
  • Spray bottle with wate



    Soak cedar plank or shingles in a bucket of water overnight. 

    Make sure the wood is completely submerged - use a clean brick to do this if necessary.  If you don’t have a bucket large enough, soak the wood in your cleaned out bathtub

    Marinade the flesh side of salmon the night before with olive oil, salt, cracked pepper, fennel seeds and fronds

    Fire up the BBQ – set heat to high

    Transfer the side of salmon onto the soaked cedar plank and place on BBQ

    Allow the high heat to ignite the edges of the cedar plank

    Once the cedar plank edges begins to burn, turn the heat down to medium and close the lid of the BBQ

    Allow the heat to bake the salmon and the smoke to flavor the fish

    Cook until the thickest part of the fish flakes easily

    You can control the amount of smoke generated by the smoldering cedar plank by spraying the edges with your spray bottle

    Extinguish the smoldering cedar and transfer onto a large serving dish

    The skin will tend to stick to the cedar plan but the fish will flake off easily


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