Cedar-Planked Salmon with Tomato, Feta and Herb Salad

Jamie Purviance

Fuel Type:
  • People

    Serves 4

  • Prep Time

    30 min.

  • Grilling Time

    15 to 20 min.


the Ingredients

20151023095358 Row Seafood 40
  • Completed step 1 whole salmon fillet (with skin), about 910 grams and 4 centimetres thick, pin bones removed, cut into four portions
  • Completed step Kosher salt
  • Completed step Freshly ground black pepper


  • Completed step 2 tablespoons extra-virgin olive oil
  • Completed step 1 tablespoon minced shallot
  • Completed step 2 teaspoons red wine vinegar
  • Completed step 1 teaspoon Dijon mustard
  • Completed step 445 grams ripe cherry tomatoes (red and yellow), each cut into quarters
  • Completed step 12 grams finely chopped fresh basil leaves
  • Completed step 6 grams finely chopped fresh tarragon leaves
  • Completed step 55 grams crumbled feta cheese (about 55 grams)

Special Equipment

  • 1 untreated cedar plank, 40.5 and about 18 millimetres thick


  • Soak the cedar plank in water for at least 1 hour.
  • Prepare the grill for indirect cooking over medium heat (180°C to 230°C).
  • Season the salmon portions evenly with 1¼ teaspoons of salt and ¾ teaspoon of pepper. Remove the soaked plank from the water and place it on the cooking grate over direct heat. Close the lid. After 5 to 10 minutes, when the plank begins to smoke and char, turn it over. Place the salmon portions, skin-side down, on top of the plank, and slide the plank over indirect medium heat. Cook, with the lid closed, until the salmon is just opaque in the centre and the edges begin to brown slightly, 15 to 20 minutes. Meanwhile, make the salad.
  • In a large serving bowl whisk the oil, shallot, vinegar, mustard, ½ teaspoon of salt and ¼ teaspoon of pepper to create a dressing. Add the tomatoes, basil and tarragon. Mix well. Scatter the cheese on top.
  • Transfer the plank with the salmon to a heatproof surface. Serve warm with the salad.

Let's Gear Up

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