Preparations & Procedures

Preservation of Game Meats and Fish

Food Safety Guidelines
Freezing Game Meats
Curing and Smoking Game
Drying or "Jerkying"
Corning Game
Canning Game
Making Sausage
Freezing, Pickling and Canning Fish
The Care of Game and Fish

Cedar-planked Salmon Fillets With Shallot And Dill Crust

Taken From: Sticks & Stones Cookbook


Other recipes that you may also like...

Baked King Salmon With Smoked Salmon Horseradish Crust And Beurre Blanc
Baron Rickey’s Smoked Salmon Pasta Sauce
Broiled Salmon With Hollandaise

2 cedar planks, soaked
8 skinless fillets of Atlantic salmon,
about 2 inches thick (6 oz each)
sea salt
1 cup chopped fresh dill
1/2 cup chopped shallots
2 cloves garlic, chopped
2 green onions, chopped
3 tbsp cracked black pepper juice of
1 lemon
1 tbsp Bane Dust Barbecue Spice
2 tbsp alive oil
1 large lemon for squeezing


Preheat grill to high.
Season salmon fillets with sea salt and set to one side. In bowl, combine dill, shallots, garlic, green onion, black pepper, lemon juice, Bane Dust and olive oil. Blend together well. Use this mixture to form crust on flesh side (not skin side) of each salmon fillet.
Season soaked planks with sea salt and place on grill, close lid and heat for 3 to 5 minutes until they start to
crackle and smoke. Carefully lift lid and place salmon fillets on hot planks, skin-side down. Close lid and plank-bake salmon for 12 to 15 minutes (medium doneness). Check periodically to make sure that planks are not on fire. Use spray bottle to extinguish any flames. Squeeze
lemon over all fillets. Carefully remove planks from grill, and using metal spatula, transfer salmon fillets to serving platter. Serve immediately.

All information is © 2016 and Willow Creek Press | About
For more information on or the products featured on this website, call 1-800-850-9453 or email

Sign up for Willow Creek Press Emails