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There are many people who, when eating fish, prefer not to notice that they are eating fish. Then there are others who savour every fishy bite. Either type will love this recipe.

Cedar-Planked Salmon is Ted Reader‘s recipe in Napoleon’s Everyday Gourmet Plank Grilling cookbook. If you have the chance to watch him perform BBQ feats, you will become enamered of his style of cooking. The recipe below is slightly modified to suit my taste. Buy the book for the original and for its many other wonderful recipes.

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Ted Reader’s Cedar-Planked Salmon

  • 1 medium cedar plank, soaked in water for a few hours
  • 24 oz wild salmon fillet, cut into 4 portions
  • 1 T BBQ Seasoning (Ted Reader’s recipe below)
  • 2 cloves garlic, minced
  • 2 scallions, finely chopped
  • 1 lemon
  • 1 c chopped fresh dill
  • 1/2 c chopped dry shallots
  • 1 1/2 T olive oil
  • sea salt

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Preheat grill to medium-high heat. Place the salmon fillets on the plank. Season salmon fillets with BBQ Seasoning; set aside. Mix together the garlic, scallions, the lemon juice, dill, shallots, salt and olive oil. Spread the dill mixture evenly over the salmon fillets.

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Place the plank on the BBQ. Close the lid and grill for 12 to 15 minutes, until salmon flakes slightly when pressed. Remove plank from grill and cool for 1 minute.  Serves 4

Ted Reader’s BBQ Seasoning

  • 1/2 c paprika
  • 1/4 c chili powder
  • 3 T sea salt
  • 2 T ground coriander
  • 2 T garlic powder
  • 2 T sugar
  • 2 T mild Indian curry powder
  • 2 T dry hot mustard powder (Keen’s or Coleman’s)
  • 1 T freshly ground black pepper
  • 1 T dried basil
  • 1 T dried thyme
  • 1 T ground cumin
  • 1 T cayenne

Mix all ingredients and store in a cool dry place. Makes about 2 1/4 cups.

Ted Reader’s Cedar-Planked Salmon Print Ready Recipe

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Final notes:

  • A year ago we had a large family reunion and Ted Reader’s Cedar-Planked Salmon was a huge hit. The many compliments and requests for the recipe likely sparked the Jittery Cook blog. Thank’s Ted!
  • I don’t feel too guilty sharing this recipe as it is included in the packaging for the Ted Reader’s cedar grilling planks.
  • The Poissonerie du Marché Atwater provided perfect looking and perfect tasting wild salmon. Yes, you can taste the difference between farmed and wild.
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