Saturday, May 24, 2008

Prudhomme's Cedar Plank Grilled Salmon

Cedar Plank Salmon can be simple, quick and enjoyable; this recipe requires few ingredients and a minimum of fuss and preparation.

Ingredients - Recommended
2 Medium/Large Salmon Filets (serves 4) – Skin on
1 Lemon
1 Small Vidalia Onion
Paul Prudhomme’s Magic Seasoning Blends Seafood Magic (or Bad Byron’s Butt Rub)
¼ stick Butter
Wax Paper
2 Cedar Planks (1/2” x 6 x 12”)
Extra Virgin Olive Oil (see previous blog)

1. Salmon Preparation:
a. Slice the filets into 4 servings and place on wax paper
b. Sprinkle on Paul Prudhomme’s Magic Seasoning Blends Seafood Magic (to taste)
c. Add paper-thin slices of Vidalia Onion (optional)
d. Layer with two thin fresh lemon wedges with a pat of butter underneath
e. Put in refrigerator for at least two hours

2. Plank Preparation:
a. Submerge in water for a minimum of 4 hours
b. Remove and shake off water
c. Coat with Extra Virgin Olive Oil on one side
d. Set aside for cook

Cooking Directions
1. Bring Big Green Egg temperature up to 425 degrees and stabilize
2. Place soaked planks (olive oil side up) on grill
3. Allow to heat up until they appear to ‘steam’ or ‘smoke’ lightly
4. Place Salmon on planks (skin side down)
5. Close BGE Lid and let cook for 15 minutes
6. Test for flakiness and adjust cooking time accordingly.
7. Remove from heat and serve hot.


  1. We've had a problem finding decent wild caught salmon around here. What I have found has been looking past it's prime or it's farm raised, which doesn't taste good to my family.

  2. I must admit if it isn't beef or the occasional thick cut pork chop fish of any kind is a letdown for me personally.

  3. Tried this out.. loved it.. Thanks

  4. Salmon on the egg ROCKS

  5. GREAT!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!