Recipe courtesy of Pandee Pearson
30 min
10 min
20 min
4 to 6 servings


  • 4 (6 to 8-ounce) portions salmon preferably local wild King salmon -skin on or off
  • Salt
  • Fresh cracked pepper
  • Olive oil, to taste
Cilantro pesto
  • 1 cup extra-virgin olive oil
  • 1 cup roughly chopped cilantro leaves
  • 1 clove garlic
  • 1/4 cup pepitas (pumpkin seeds) lightly toasted
  • 1/2 lime, juiced
  • Jalapeno, to taste
  • Salt and pepper


This recipe is for OUTSIDE gas or charcoal plank-grilling.

For the Cedar Planks: I use UNTREATED 1 by 8 construction grade cedar cut to the length of the amount of salmon you wish to cook. (I cut mine in 10-inch lengths for 2 (8- ounce fillets)

Soaking the planks: Pre-soak cedar planks for at least 1 hour, preferably longer or overnight. Weigh down planks with heavy cans or stones to completely submerge the wood in water.

Lightly coat the salmon with olive oil and season with salt and pepper. Place salmon on cedar plank skin-side down.

Turn on your gas grill to high heat. Place planks (loaded up with salmon) on the grill and close lid. Your grill will now turn into an oven/smoker. Cooking time required will vary depending on the size of the salmon. Be careful when you are lifting the grill lid because the burning plank will produce a lot of smoke. Try to keep the lid closed as much as possible as not to lower the temperature inside the grill. When salmon is cooked, remove fish from plank and plunge wood into a bucket of cold water. Serve the salmon immediately with the Cilantro Pesto.

Cilantro pesto

Place first 4 ingredients in blender or small food processor and completely puree. Add lime juice, jalapeno, and salt and pepper, to taste.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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