Marinated Cedar-Plank Salmon

Ingredients

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

Instructions

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

Robert’s Christmas Turkey 2025

There's nothing like a well-roasted turkey to anchor a holiday table, and no one made it quite like my grandmother. She didn't wait until Thanksgiving to serve it. She'd roast a turkey once a month throughout the year, never mind the occasion. It was a staple at her table. My mother, on the other hand, always made a formal Christmas Eve dinner, complete with turkey, dressing, and gravy. As kids, the excitement of Christmas Eve was almost too much to bear. Those big dinners felt like the beginning of Christmas itself. It’s a memory that comes to mind every time I cook a turkey or make gravy. And a good gravy can make or break the meal. Making sure the roux browns just right and finishing the gravy with a touch of lemon juice or fresh herbs are tricks worth remembering. A little extra attention to the gravy goes a long way.

Bayou Bacon & Cheddar Spread

I can lay waste to a block of cream cheese with pepper jelly and crackers in a matter of minutes. It’s a weakness. No matter how hard I try to exercise self-control, I always find myself standing over the plate at a cocktail party, making it disappear without even thinking. This spread hits the same notes, but with a smoky, savory punch that’s hard to beat. It’s become a go-to for Christmas parties, and if you’re smart, you’ll double the recipe because it’ll be gone before you know it. It’s best when made a day in advance—giving all the flavors time to mingle.

Orange and Bourbon Glazed Duck for Drew

My brother Drew and I were always wound up on Christmas Eve. He was four years older, but you’d never know it by how excited we both were. He’d be bouncing off the walls, too keyed up to sleep, while I’d follow his lead like I always did. When we finally did drift off, it wouldn’t be long before he’d shake me awake before dawn, eyes shining like he hadn’t slept a wink. Those early mornings felt like magic. Now, Christmas means he’s usually out duck hunting in the Delta, his favorite place on earth. He loves the hunt and the calm that comes with being out in the field before the sun rises. I thought of him when I put together this recipe. It’s a little bit of Drew—those wild December mornings in the Delta and the quiet way he’s always looked out for me.

RobertStJohn.com