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Copper River Cedar Plank Salmon

Updated: Jun 27

To celebrate the official start of summer, our new Solstice Release wines, and the bounty of the Pacific Northwest, we wanted to share a few fantastic seafood recipes over the next few weeks! All three new releases - 2020 Skål Sparkling White Wine, 2022 Muscadelle and 2022 Albariño - will pair well with each dish and would also be phenomenal to serve as a white wine trio at a seafood feast! Let’s start with our first recipe…

It’s that time of year – salmon runs are in full swing, and fresh salmon is readily available. Grilled cedar planked salmon has a subtly smoky flavor, never sticks to the grill, and makes for easy clean-up! This recipe is a little bit sweet, salty, woodsy, and it’s rich without being too heavy. We hope you enjoy!

NOTE: This is recipe one in a three-part series. While each can be enjoyed individually, all three served together, along with some fresh summer sides, would make for an epic summer seafood fest paired with our Solstice Release wines!

Recipe 3: Coming next week

Copper River Cedar Plank Salmon

Serves 4

Recipe by Tanya Miller


  • ~1½ lb side of salmon (we used Copper River sockeye from Costco)

  • 3 Tbsp brown sugar

  • 2 tsp garlic salt

  • 3 tsp Montreal steak seasoning (available at most grocery stores)

  • ¾ tsp fresh rosemary, finely chopped (or approx ¼ tsp dried)

  • Fresh chives, finely diced

  • Optional: Fresh dill, minced


  • Cedar plank


  1. Soak cedar plank in water for a minimum of 2 hours or up to 24 - the longer, the less likely it is to burn.

  2. Cut salmon filet into 4 equal pieces. Place the salmon skin side down on the cedar plank. Sprinkle approx half the rub on the salmon (less on the thinner belly) and gently pat it on.

  3. Preheat the grill to 425°, creating two heat zones: high and low (also known as indirect cooking). Place a small piece of tin foil on the indirect side of the grill and immediately place the cedar planked salmon on top of the foil. This helps prevent the plank from burning. Cook over indirect heat to an internal temp of 130-145, depending on your cook preference - approx 20 minutes. Let rest about 3 minutes.

  4. Sprinkle with chives and dill, serve & enjoy!

COOK’S TIP:  If you are comfortable, we started our salmon over coals (high heat). Just watch it very closely and, if needed, move it to the indirect heat side of the grill. Be sure to have a spray bottle with water nearby in case needed.

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