Cedar Planked Salmon

Featured: Oregon Wild-Caught Salmon

Chef Gabe Rucker, Le Pigeon


(serves 6)

  • 1 cedar plank 1 to 1 ½ foot-long
  • 1 side Oregon-caught wild King Salmon, skin on pin bones removed, about 3 ½ lbs
  • 2 fresh spring onions, sliced thin
  •  ⅓ cup chopped dill
  • ¼ cup spicy chili oil
  • ¼ cup Dijon mustard
  • Salt
  • Paprika
  • Olive oil for cedar


  • Preheat the oven to 375 degrees. Line a standard baking tray with foil. Coat the plank with olive oil and place it on the tray.
  • Bake oiled plank for 10 minutes to season it and get the cedar aroma going. Remove from the oven and place fish skin side down on the plank.
  • Season with salt and a sprinkle of paprika.
  • Toss onion, dill, mustard and chili oil. Liberally cover fish with onion mixture and place in the oven. Cook for about 10 - 15 minutes depending on your taste and how thick the fish Is.
  • To check, give a little slice at the thickest part of the fish. I like mine cooked but still a little pinkish. Kind of like a medium cooked steak.

Serve with white rice and a big green salad.