Herb Crusted Cedar Planked Salmon


California's ongoing drought has decimated our local wild salmon population.  Fortunately we have access to wild salmon from our Pacific Northwest neighbors.  Wild salmon, sustainably harvested, is a wonderful choice for this classic recipe.

Category : Wine Country Classics




4 salmon filets, skin on

1 tablespoon Dijon mustard

1 tablespoon honey (or maple syrup)

1/4 cup chopped mixed herbs




Combine mustard, honey and herbs in a bowl, and brush it on the flesh side of the salmon filet.  Marinate in the fridge for two hours on a plate with olive oil on it so the skin side is oiled.  


Soak cedar plank for at least 2 hours

Preheat grill to medium high heat


Oil the plank.  Place filet skin side down on the cedar plank and place entire thing on the grill.  Grill covered until the salmon reached desired temperature. 

About 10-15 minutes


Serves 4

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Lagniappe Peak, Napa Valley