Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Marinated Cedar-Plank Salmon


6 Salmon Filets, 7-8 ounces each

1/3 cup Non-Stick Marinade for Seafood

2 Tbl Lemon Juice, freshly squeezed

2 tsp Kosher Salt

1 tsp Black Pepper, freshly ground

1 Large Cedar Plank, soaked for one hour in water

1/3 cup olive oil

1 Tbl Dijon Mustard

1 Tbl Balsamic Vinegar

2 tsp Garlic Powder

2 tsp Shallot, minced


Combine the lemon juice with the non-stick marinade. Brush the salmon filets with the mixture and sprinkle with the kosher salt and black pepper.

Blot the soaked cedar plank dry. Combine the olive oil, mustard, vinegar, garlic powder and shallot in a mixing bowl. Brush this mixture on the cedar plank.

Prepare the grill. Place the cedar plank, marinated side up over direct high heat until it begins to smoke.

Arrange the salmon filets on the plank, leaving space between each one and move the plank to indirect high heat. Cook until the salmon is just pink in the center, about 10-12 minutes.

Yield: 6 servings

Recent Recipes

RSJ’s Smoked Yellowfin Tuna Dip

The smoked tuna dip at Harbor docks is, by far, the best in the area. Actually, it’s the best I have ever tasted. Over the years I have taken a few stabs at recreating a Harbor Dock’s version, but always come up short. After several failed attempts, and facing a cookbook deadline, I finally worked up a recipe for smoked crab dip, which is excellent, though my wife still prefers Harbor Docks smoked tuna dip.

Read more

Basic Muffin Mix

(This can be substituted with a white cake mix) Makes 12 each Sift together flour, sugar, salt, and baking powder.…

Read more


Pulse the brown sugar, granulated sugar, cinnamon, butter, salt, and vanilla in a food processor. Add the flour and pulse…

Read more