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Home | RECIPES | Salmon Recipes | Cedar Plank Salmon

Cedar Plank Salmon

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Cedar Plank Salmon

For a nicely Smoked Northwest flavor!

 

 

  • one fillet of Fresh Salmon (about 1/2 pound for each serving)
  • SOAK CEDAR PLANK THOROUGHLY TO PREVENT BURNING (about 2-4 hours)
     
Place the Salmon on the plank skin side down and season to taste (garlic salt, dill weed, and black pepper work well). Place the plank with the salmon on a covered grill on low. You want the plank to smolder on the bottom and create smoke but not to flame up. The cover will retain the smoke and also prevent flame-up. It will take 30-45 minutes for a good size fillet of salmon. The plank will get hot enough to cook the salmon through. You do not need to turn the salmon. Enjoy the natural smokey flavors!

 

 

 

 

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Chinook Salmon Fillets
$14.95 lb
Lingcod fillets
$8.95 lb
Blackrock fillets
$7.95 lb
Smoked Wild Chinook Salmon
$25.50 lb.
Smoked Salmon Jerky
$28.50 lb.
Smoked Sable Fish
(Black cod)
$24.95 lb.
Smoked Oysters
$24.50 lb.
Smoked Albacore Tuna
$16.50 lb.
Nova Lox
$28.95 lb
Oregon Pink Shrimp
$6.95 lb.
Shucked Oysters
8.95 lb.
Oysters in the shell
8.95 doz.
Steamer Clams
5.95 lb.

And Much More!!!

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We have an excellent selection of frozen seafood products which can be shipped today!

  • Chinook Salmon $14.95 lb
  • Pink Shrimp $6.95 lb
  • Scallops  - call for price
  • Petrale Sole $8.50 lb
  • Yellow Fin Tuna $9.95 lb
  • Albacore Tuna $7.25 lb
  • Ling Cod Filet $8.95 lb
  • Rock Fish Filet $7.95 lb
  • Calamari Steaks $6.95 lb
  • Razor Clams $14.95 lb
  • Sable Fish Filet $18.95 lb

And Much More!


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Connie - Fishermen Direct SalesConnie Szymczak
Sales

Hi! I am Connie Szymczak. I have lived in Gold Beach almost all my life. My parents moved here when I was just 4-years-old. The logging industry brought my family to this area. My father was a timber faller and there was a lot of logging going on back then. I started working at Fishermen Direct back in 2001. I started out learning how to fillet rockfish and salmon, how to load the smoker, and how to cook big pots of Dungeness crab.
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