
recipe
Cedar Planked Salmon with Dill, Red Onion and Spring Vegetables
We took some classic flavors and applied a heavy herb crust to some wild sockeye salmon. The combination of aromatic cedar and fresh vegetables makes this a great healthier option.
TOTAL TIME
Active Time 30 minutes
SERVINGS
4 people
INGREDIENTS
- 5 x 11” Cedar Plank
- 2 lbs. Salmon
- 3 Tbps. Red onion, diced fine
- 3 Tbps. Dill, chopped
- 1 Tbps. Kosher Salt
- 1 Tbps. Black Pepper
- 2 oz. Green Beans
- 2 oz. Carrot, sticks
- 12 Asparagus Spears

CHEF'S TIP
We like to use freeze dried herbs for this recipe because they adhere to the salmon and create a nice crust.
DIRECTIONS
- Soak the plank in hot water for at least 15 minutes and preheat the grill to 450°F.
- Lay out a sheet of plastic wrap. Combine the onion, dill, salt and pepper, spread evenly on the plastic.
- Set the salmon, skin side up, on the seasonings.
- Pull the plastic around the fish and press to set the mixture.
- Toss the vegetables in a little oil and season with salt and pepper. Lay the vegetables lengthwise on the plank and set the salmon on top.
- Grill for 15 minutes or until cooked through.
- Divide into 4 equal portions.
- Serve and enjoy!
*Keep a spray bottle of water handy in case of flare-ups.