Grilling salmon on a plank is a tradition that has its roots in northwestern Native American culture. They would take fresh salmon (almost as fresh as ours!) and cook it on small cedar logs over burning coals. The result was a deliciously sweet and smokey fish that is impossible to resist.
Tanner’s Planked Alaskan Sockeye Salmon
- 1 Tablespoon Fresh Chopped Dill
- 1 Tablespoon Pepper
- 1/2 Tablespoon Ground Mustard
- 1/4 Cup Salt
- 1/2 Cup Brown Sugar
- 2 Tanner’s Wild Sockeye Salmon Fillets
- Plastic Wrap
- 1 Cedar Plank
First, submerge your cedar plank (untreated cedar shingles work well) in water and let it soak for at least an hour before you want to use it. Combine all of the seasonings in a bowl and mix them together using a fork or your hands until all of the clumps are gone. Next, tear off two sheets of plastic wrap big enough to wrap the fillets in. Place the fillets on the plastic wrap and generously cover with the seasoning mixture. Tightly wrap the plastic around the fillets so that it is air tight and will not leak any liquids. Set the wrapped fillets in the fridge for 3-4 hours so that they can cure. After the appropriate curing time, remove the plastic wrap and gently rinse off the large clumps of seasoning with cold water. Preheat your grill to medium heat. Set the fillets on the soaked plank and place it on the grill above the coals or burner and close the lid. Allow the plank to smoke and cook the salmon for 10-15 minutes or until the meat flakes with gentle pressure from a fork.
If you’re ready to try it out order our fresh wild caught Alaskan sockeye salmon online, sustainably harvested from the Cook Inlet or contact us with any questions.