We all love salmon grilled on a cedar plank, but this is a fun way to serve them individually.
Serves 6-8


  • 2 1 ½ -pound (3 total pounds) wild copper river sockeye salmon fillets, skin and pin bones
    removed (your fish guy will do this if you ask, but I keep tweezers in my kitchen just for this
    purpose), cut crosswise into 2 ½-3 inch fillets
  • 8 cedar papers, soaked at least one hour
  • 8 pieces kitchen string, rinsed in water and excess water squeezed out
  • Juice of ½ to 1 lemon to drizzle over the top of the salmon
  • Salt mix
  • Freshly ground black pepper
  • Lemon wedges for serving

After papers have soaked, lay them on a work surface and place a salmon fillet vertical
following the lines of the cedar paper. Drizzle with lemon juice and sprinkle with salt and
pepper. Roll cedar paper around salmon and secure with the string, cutting off excess. Grill on
low, topside down first for 5 minutes. Flip and cook another 4-5 minutes. Take off the grill and
let the wraps rest for 5 minutes. Cut the strings and tear the sides of the cedar wraps along the
sides of the salmon, and serve the salmon directly on the cedar wrap. Serve with lemon wedges
or with the lemon cream dressing and pea pesto with herbs, and mortar and pestle basil pesto
bruschetta, or roasted tomatoes bruschetta, if desired.


Pea Pesto and Herbs

This is served raw and goes great with the salmon. I make a ton because I like the extra for a great
daytime snack or appetizer dip with your favorite cracker, but you could cut this recipe in half.
Serves 8-10


  • 2 10-ounce bags frozen sweet peas, defrosted, quick rinsed and drained
  • 2-3 small garlic cloves
  • ½ cup Genovese basil and mint, mixed, chopped
  • ¼ teaspoon rosemary, minced
  • ½ cup Pecorino Romano cheese, finely grated
  • 1/3 cup olive oil
  • ¼ cup toasted pine nuts, cooled
  • ½-1 teaspoon salt mix
  • Freshly ground black pepper

Add the peas and garlic to a food processor and pulse blend. Add the herbs, cheese, olive oil,
pine nuts, 1/2 teaspoon salt to start (the cheese is salty) and pepper. Pulse blend again leaving
a nice texture.

Taste for seasoning, adding more salt if necessary. Form quenelles using 2 spoons to create the
egg shape, if desired and serve with the salmon.