Cedar-plank grilling is one of my favorite ways to prepare salmon. Cooking on a soaked cedar plank gently infuses the fish with a lush, smoky aroma while preventing it from sticking to the grill. The method is simple and produces an impressive, restaurant-style result at home.
Gremolata for this dish is not a pesto—it’s made by finely chopping the ingredients and whisking them in a bowl, no food processor required (you can pulse pistachios if you prefer). The result is a bright, zesty condiment that elevates the salmon without masking its natural flavor.
Wild King Salmon is worth seeking out for its rich color, firm texture and bold flavor. Chinook, commonly sold as King or Tyee salmon, are the largest of the Pacific salmon and prized for their buttery meat. They’re a sustainable choice in many fisheries when sourced responsibly.
About Chinook/King Salmon: These fish are born in freshwater streams, migrate to the sea for most of their lives, then return upstream to spawn. During spawning they develop vivid reddish sides. Chinook can grow quite large and are native to the Arctic and North Pacific Oceans.
Soaked cedar planks offer several benefits: they char and produce a gentle cedar smoke that perfumes food, they protect delicate fillets from direct heat, and they make cleanup easier. Soak your planks for a few hours before grilling. They’re available at quality seafood shops and kitchen stores.
The salmon in this recipe is finished with a Pistachio-Tarragon & Lavender Gremolata. It combines lemon zest and juice with extra virgin olive oil, chopped pistachios, fresh tarragon and a touch of lavender (fresh or dried). Mix and let the flavors meld briefly, then spoon the gremolata over the warm salmon right off the plank.
Why I love King Salmon (Chinook):
- Rich, red flesh with a pronounced, buttery flavor that isn’t overly fishy.
- Highly prized by chefs for texture and depth of taste.
- Best during summer and early fall, depending on region and fishery.
Enjoy!
Karen