Cedar-Planked Salmon Steaks And Pinot Noir The Perfect Pairing

Editor’s Note: Thank you to the great folks at Copper River Salmon, who have granted us permission to post some of their delicious salmon recipes you can find on their website hereThis week:

Cedar Planked Salmon Steaks


  • 4 Copper River salmon steaks, cut to desired portion size (can substitute fillets or portions)
  • olive oil
  • fresh rosemary
  • 1 cedar grilling plank
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp brown sugar
  • 1/2 tsp chili powder


  • Soak the cedar plank in water for at least one hour before use
  • Coat each side of the salmon steaks with olive oil and arrange on the cedar plank
  • Place sprigs of fresh rosemary underneath and in between the salmon steaks
  • Mix all the spices together and sprinkle the mixture evenly across the salmon steaks
  • Place the cedar plank on grill or campfire grate over coals for cooking, avoid cooking over open flames
  • When flesh is opaque and separates easily with a fork, remove from heat and serve

Chef’s notes – This recipe pairs well with Erath Winery Pinot Noir. The vanilla and dark cherry notes of this wine compliment the smokiness of the cedar plank and rosemary.


For more on Copper River Salmon and the famous Alaska fish they are so passionate about, check out their website copperriversalmon.org or call (907) 424-3459

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