Serves 4 (deepening on salmon filet size, plan for 4-6 oz. per person)

This is a wonderful summertime dish.  Pick up an untreated cedar plank from your lumber store.  Have it cut in 12-16″ sections.  Soak a board for an hour or more. Then, follow the directions below.  You will have a wonderful presentation and the best salmon you have ever eaten.  Try some Copper River or other wild salmon–you’ll be wonderfully surprised with the flavors.  North American consumers can enjoy Chinook, Sockeye, Coho, Chum, and Pink salmons in season.


  • 1 cedar plank 12-18” long (purchase at Home Depot, untreated fence board) , soaked in water for 2 or more hours
  • 1 filet of Pacific salmon (wild Alaskan or Northwestern salmon is even better)
  • sea salt and ground pepper
  • 2 small Vidalia onions, thinly sliced
  • 3 cloves garlic chopped
  • 2 t. mustard seeds
  • 2 green onions, chopped
  • 2 t. chopped rosemary
  • 2 t. rice wine vinegar (substitute can be any vinegar)
  • 2 t. olive oil
  • 1 large lemons


Preheat grill to high.  Season flesh side of salmon with salt and pepper.  In mixing bowl, combine onion, garlic, green onion, rosemary, vinegar, and olive oil.  Pat this mixture over flesh side of salmon to form a crust.  Salt and pepper.

Season plank with salt.  Place fish on it and place on grill on high heat.  Close lid and plank bake for 12-15 minutes until medium doneness.  Check occasionally to put out fire with water.  Serve with lemon wedges and squeeze a few over fish before serving.


  • 1/2 c. Peacemaker American Whiskey (Bourbon)
  • 1 c. real maple syrup
  • 1 t. crushed red peppers
  • 1 T. butter

Combine at a low boil on the stove top to make a glaze sauce.  Let cool and set aside.

  • French sea salt
  • freshly ground pepper
  • 1 t. granulated onion or onion powder

Season salmon with these dry ingredients, grill on a plank as described above and the top with a large spoonful of sauce before serving.

Serve with rice or quinoa.