Cedar Planked Salmon

Courtesy of our partner, Copper River Marketing Association

September always feels like the season of gathering — the last warm weekends before fall really sets in. For us, that means simple meals outside, like cedar-planked Copper River salmon. The wood infuses a subtle smokiness, the rosemary adds warmth, and the spices bring just enough kick. It’s the kind of dish that feels both rustic and special — perfect for sharing with family as the days start to shorten.

This recipe pairs well with Erath Winery Pinot Noir. The vanilla and dark cherry notes of this wine complement the smokiness of the cedar plank and rosemary.

Cedar Planked Salmon Steaks

Ingredients

• 4 Copper River salmon servings

• Olive oil

• Fresh rosemary

• 1 cedar grilling plank (we love this woman-owned brand, Fire and Flavor!)

• 1 tsp salt

• 1 tsp pepper

• 1 tsp brown sugar

• 1/2 tsp chili powder

Copper River Sockeye Salmon (6oz portions)

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Sides of Copper River Sockeye Salmon (full fillets)

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Instructions

• Soak the cedar plank in water for at least one hour before use

• Coat each side of the salmon fillets with olive oil and arrange on the cedar plank

• Place sprigs of fresh rosemary underneath and in between the salmon steaks

• Mix all the spices together and sprinkle the mixture evenly across the salmon steaks

• Place the cedar plank on grill or campfire grate over coals for cooking, avoid cooking over open flames

• When flesh is opaque and separates easily with a fork, remove from heat and serve

Serve with your favorite side.

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Visit our online store to learn more about the variety of fish Alaska has to offer, such as Copper River King Salmon, Wild Alaskan Halibut, Wild Alaskan Black Cod (Sablefish), and more.