Best 3 Cedar Plank Salmon With Potlatch Seasoning Recipes

Indulge in a culinary journey to the Pacific Northwest with our tantalizing Cedar Plank Salmon with Potlatch Seasoning. This traditional Native American dish combines the delicate flavor of salmon with a vibrant blend of herbs and spices, capturing the essence of the region's rich cultural heritage.

Our carefully curated recipe collection offers a diverse range of preparations, ensuring there's something for every palate. From the classic Cedar Plank Salmon with its smoky aroma and succulent flesh to the innovative Salmon with Roasted Tomato and Corn Salsa, each dish showcases the versatility and deliciousness of this iconic fish.

Experience the rustic charm of Campfire Cedar Plank Salmon, where the flames enhance the salmon's natural flavors. Discover the unique pairing of flavors in our Mediterranean-inspired Salmon with Lemon and Dill, where bright citrus notes complement the richness of the salmon.

For a taste of the Pacific Northwest, try our Cedar Plank Salmon with Northwest Berry Salsa, featuring a medley of fresh berries that adds a burst of sweetness and tang. And for a healthy twist, our Cedar Plank Salmon with Roasted Vegetables offers a colorful and nutritious meal that's perfect for any occasion.

No matter your preference, our Cedar Plank Salmon recipes are sure to delight your taste buds and transport you to the heart of the Pacific Northwest. So gather your ingredients, fire up the grill, and embark on a culinary adventure that celebrates the beauty of fresh, sustainable seafood.

Let's cook with our recipes!

GRILLED CEDAR PLANK SALMON

Grilled Cedar Plank Salmon image

Using a cedar plank to grill salmon is an effortless way to add enormous flavor to your dish. The fish takes on a lovely smokiness, stays wonderfully moist and the skin doesn't stick to the grates. We spiced ours up with a maple-ginger marinade and whipped up a quick side salad for a tasty, incredibly easy weeknight meal.

Provided by Food Network Kitchen

Categories main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/2 cup rice wine vinegar
2 tablespoons pure maple syrup
2 tablespoons low-sodium soy sauce
2 tablespoons grated ginger (from a 2-inch knob)
3 cloves garlic, grated
1/2 cup olive oil
Four 6-ounce salmon fillets, skin on (about 1 1/2 pounds)
Kosher salt and freshly ground black pepper
One 10-ounce bag coleslaw mix
1/2 cup sliced almonds
1/2 cup sesame sticks or wonton chips

Steps:

Soak a cedar grill plank in water for at least 1 hour and up to 4 hours. Preheat the grill to medium.
Mix the rice wine vinegar, maple syrup, soy sauce, ginger and garlic in a medium bowl. Slowly drizzle in the olive oil, whisking constantly, until emulsified. Reserve 1/4 cup for the salad dressing and set aside. Pour the remaining mixture over the salmon and let marinate in the refrigerator for 15 minutes.
Meanwhile, place the soaked cedar plank in the center of the preheated grill. Close the lid and let the plank heat until you hear it start to crack, about 15 minutes. Place the salmon fillets, skin-side down, on the plank. Season with 1/2 teaspoon salt and a few grinds of pepper. Close the lid and cook until the salmon is opaque throughout and large flakes break off when flecked with a fork, 15 to 20 minutes. Remove the plank from the grill and serve the salmon from the plank (the fish will slide right off with a metal spatula, leaving the skin behind). Discard the plank.
While the salmon is cooking, add the coleslaw mix, almonds, sesame sticks or wonton chips and the reserved dressing to a large bowl and toss until well combined. Serve alongside the salmon.

CEDAR PLANKED SALMON

Cedar Planked Salmon image

This is a dish my brother prepared for me in Seattle. It is by far the best salmon I've ever eaten. I like to serve it with an Asian-inspired rice and roasted asparagus.

Provided by Wendy Freeman-More

Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes

Time 35m

Yield 6

Number Of Ingredients 9

Ingredients

3 (12 inch) untreated cedar planks
⅓ cup vegetable oil
1 ½ tablespoons rice vinegar
1 teaspoon sesame oil
⅓ cup soy sauce
¼ cup chopped green onions
1 tablespoon grated fresh ginger root
1 teaspoon minced garlic
2 (2 pound) salmon fillets, skin removed

Steps:

Soak the cedar planks for at least 1 hour in warm water. Soak longer if you have time.
In a shallow dish, stir together the vegetable oil, rice vinegar, sesame oil, soy sauce, green onions, ginger, and garlic. Place the salmon fillets in the marinade and turn to coat. Cover and marinate for at least 15 minutes, or up to one hour.
Preheat an outdoor grill for medium heat. Place the planks on the grate. The boards are ready when they start to smoke and crackle just a little.
Place the salmon fillets onto the planks and discard the marinade. Cover, and grill for about 20 minutes. Fish is done when you can flake it with a fork. It will continue to cook after you remove it from the grill.

Nutrition Facts : Calories 678.4 calories, Carbohydrate 1.7 g, Cholesterol 178.6 mg, Fat 45.8 g, Fiber 0.3 g, Protein 61.3 g, SaturatedFat 8.6 g, Sodium 981.2 mg, Sugar 0.4 g

CEDAR PLANKED SALMON WITH SPICE RUB

Cedar Planked Salmon With Spice Rub image

Cooking fish on wooden planks is a native tradition. Use untreated cedar that you can buy at the local lumberyard or hardware store. You can usually use them a few times if they are not too badly charred.

Provided by Olha7397

Categories < 60 Mins

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 cedar plank (approx. 8-inch x12-inch)
2 lbs salmon fillets, with skin
1 tablespoon olive oil
3 tablespoons brown sugar
1 tablespoon paprika
1 tablespoon salt
1 tablespoon pepper
1 teaspoon ground cumin

Steps:

Soak plank in a tub of cold water for at least 1 hour and up to 12 hours.
Score top side of salmon in about 2"/5cm diagonal strips but do not cut through the skin.
Rub olive oil into salmon.
In a small bowl combine sugar, paprika, salt, black pepper and cumin.
Rub into slits.
Allow salmon to marinate 10 to 20 minutes.
Place salmon on soaked plank.
Place the whole thing, plank and salmon, on the rack of a barbecue.
Close the lid or cover fish with an inverted metal baking dish and barbecue 20 to 25 minutes or until salmon is cooked through.
Remove cover for the last 5 minutes of cooking.
Do not turn fish during cooking. This can be brought to the table on the plank decorated with fresh herbs or the salmon can be transferred with a wide lifter to a serving platter or a clean plank.
Bonnie Stern.

Tips:

When choosing a cedar plank, opt for one that is at least 1 inch thick and long enough to accommodate the salmon fillet.
Soak the cedar plank in water for at least 30 minutes before grilling to prevent it from burning.
Preheat your grill to medium heat before placing the cedar plank on it.
Brush the salmon fillet with olive oil and season it with Potlatch seasoning before grilling.
Grill the salmon fillet on the cedar plank for 10-12 minutes per side, or until it is cooked through.
Serve the salmon fillet with your favorite sides, such as rice, grilled vegetables, or a salad.

Conclusion:

Cedar plank salmon with Potlatch seasoning is a delicious and easy-to-make dish that is perfect for any occasion. The cedar plank imparts a subtle smoky flavor to the salmon, while the Potlatch seasoning adds a unique blend of herbs and spices. This dish is sure to be a hit with your family and friends.