Salmon Roasted on Cedar Plank

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KV_Salmon_cedar.jpgExecutive Chef Robin Lehnhoff-McCray, Kenwood Vineyards, invites you to try this delicious Salmon recipe paired with Kenwood Vineyards Russian River Valley Pinot Noir

Serves 4


  • 4 6 x 6 inch pieces of untreated cedar plank (1/2-3/4 inch thick)
  • 4  6oz pieces of fresh salmon filets (boneless-skinless)
  • 4 T olive oil
  • Kosher Salt and cracked black pepper
  • 1 lemon sliced thinly
  • Fresh herbs (garnish)
Prepare the wood-

After purchasing the untreated wood (ask for this specifically), heat your oven to 400º. Place a small amount of olive oil on each piece and place the wood directly on the rack in the oven and season for 5 minutes. Remove from the oven and let cool completely.

Prepare the salmon-

Brush each piece of salmon with the olive oil. Sprinkle with salt and pepper and place in the center of the cedar. Lay thinly sliced lemons on each filet for flavor. Place the planks in the pre heated 400º oven for 10-12 minutes or until salmon is done to your preference.
Remove the planks from the oven with tongs and place directly on your plates, garnish with fresh herbs and more lemon.

*your planks can be re used. Gently wash in lightly soapy water and rinse completely. Let air dry until you are ready to use again. These can be reused 3-4 times before replacing.

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