Recipe: Athenian Plank Salmon

by ELYSIAN Magazine

Roasted on cedar planks and topped with feta and sundried tomatoes


2 lbs. salmon fillet

1 tsp. salt

½ tsp. pepper

1 tsp. garlic

1 spear of green onion, chopped

½ lb. of softened butter

3 Tbs of pesto

2 ounces of crumbled feta cheese

1 ounce of chopped sun-dried tomatoes


Soak cedar planks in water 2 hours before cooking.

Remove skin from fillet by sliding a knife under the skin while gently pulling.

Season with salt, pepper and garlic.

In a mixing bowl, add green onion, butter and pesto. Mix. Spread the mixture on both sides of the salmon with your hands. Remove cedar planks from water, drain.

Place salmon on planks and grill at 375 degrees. Close top and cook about 3 – 5 minutes. Do not overcook.

Line a cookie sheet with aluminum foil. Remove planks from grill and place on cookie sheet to cook in a 375 degree oven for 15 minutes.

Remove from oven, top with feta cheese and sun-dried tomatoes and return to grill for 3-2 minutes to finish. Serve immediately.  E

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