Classic Pacific Northwest
You can’t get more classic Pacific Northwest than fresh salmon cooked atop a cedar plank. It’s an Oregon wine-country staple, not only because the ingredients are locally available, but also because it is sensational with Willamette Valley Pinot Noir. We enjoyed it with a glass of our 2021 Lange Estate Vineyard Pinot Noir and loved the meld of flavors, along with (for lack of a better phrase) cozy Autumn vibes.
This take on cedar plank salmon was created by Chef Krysta Moseley, who gifted us with her go-to salmon fillet rub made of maple sugar, black pepper, and spices. A wonderfully straightforward recipe as well, this dish is a healthy Fall favorite that you’ll find yourself making over and over again.
1 whole side, skin on Salmon Fillet
1-2 Cedar Planks
Maple Black Pepper Rub:
½ cup Maple Sugar (we used Crown Maple Sugar)
1/8 cup Black Pepper
1/8 cup Salt
2 Tablespoons garlic powder
2 Tablespoons onion powder
1 Tablespoon Paprika
1 Tablespoon Thyme
Prepare maple black pepper rub by combining the ingredients and mixing thoroughly. Set aside for later use.
Soak cedar planks for at least 2 to 3 hours. Use a few mugs or something heavy to keep the planks submerged.
Preheat oven to 350℉/177℃; use the same temperatures if cooking on a grill.
If salmon is not yet clean and deboned, pull all pin bones and trim edges where fin flesh may be seen. You may also prepare the salmon filet without the skin; be aware that the filet may become more delicate to work with by doing so.
Season the salmon with salt (the rub recipe leaves room for additional salting). Then generously rub the maple black pepper spice mix, made in step one, on both sides of the salmon. If the filet is too big for one plank, trim the excess for the second plank or cut it in half.
Once the oven or grill has reached the desired temperature, dry off the cedar planks and place the salmon skin-side down on the plank. Place the plank in the oven directly on the wire rack with a sheet pan on the rack below to catch any drippings.
Cook salmon for 20-25 minutes; until a thermometer inserted into the fillet reads 145℉/ 63℃ for a fully cooked center, or 125℉/ 52℃ for a softer, medium center.
Once salmon reaches the desired temperature, let rest for 5 minutes, remove from the plank, and serve with lemon slices or wedges. If so inclined, roast up some fingerling potatoes and broccolini for a complete, balanced Fall meal.
Recipe by Chef Krysta Moseley