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Planked Wild Alaskan Salmon with Mediterranean Medley Recipe

Cedar Plank Wild Alaska Salmon


US News and World Report released rankings of best diets for 2019. The Mediterranean diet, which embraces lean meat like seafood, is praised as the most complete and balanced. Best for overall eating and easiest to follow, the Mediterranean diet is an ideal way to seek longer, healthier living.

This Planked Wild Alaskan Salmon with Mediterranean Medley Recipe makes use of Mediterranean herbs and our wild salmon. Check out our friend Samantha Ferraro’s The Weeknight Mediterranean Kitchen cookbook for more Mediterranean recipes.


Alaska Gold Cedar Plank
2 Tablespoons chopped chives
2 Tablespoons chopped fresh tarragon
2 Tablespoons chopped fresh thyme
2 Tablespoons of one of the following: fresh marjoram, Thai basil, basil, or oregano
3 to 4  Wild Alaskan Coho Salmon portions (6 ounces each)
1/2 lemon
Seasoned salt and fresh ground pepper, to taste



Soak cedar plank in water 30 minutes to 2 hours.  Blend herbs.

Pat wood plank with paper towels and spray-coat or lightly oil one side.  Lay Salmon portions on coated side of plank skin-down.  Squeeze lemon juice on salmon portions. Season liberally with salt and pepper.  Pat/rub 1 to 2 tablespoons herb blend on each salmon portion or all onto salmon side.  Let the salmon rest 5 minutes before cooking.

Heat grill to medium-high heat.  Grill salmon using indirect heat (not directly over heat) in covered grill for 10 to 15 minutes.  Cook just until salmon is opaque throughout.


Chef’s Tip: This recipe works great whether you use a plank or cook straight on the grill.  Or, bake at 400°F (6 to 7 inches from heat source) for 10 to 15 minutes.


Recipe and photo courtesy of Alaska Seafood