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Cedar Plank Salmon with Horseradish & Baby Dill

1 1/2 hours

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Cedar Plank Salmon with Horseradish & Baby Dill


4 Un-treated Cedar Shingles (5x10-inches) Available at Kings
2-3 Tablespoons Canola Oil
4 Kings Black Pearl Salmon Fillets, 6-8 Ounces Each
1 6 to 8-inch Piece Fresh Horseradish
1 Tablespoon Orange Zest
1 Tablespoon Lemon Zest
3-4 Tablespoons Chopped Chives
2-3 Teaspoons Sugar
Olive oil
The juice of lemon
Kosher Salt and Cracked Black Pepper
3-4 Tablespoons Fresh Baby Dill


Soak the cedar planks in clear water for a minimum of 1 hour. Overnight is fine.

Preheat the oven to 450 Degrees.

  1. Lightly oil each plank on one side with canola oil.
  2. Peel the horseradish and grate it to make 1 cup. Combine the grated horseradish with the orange zest, lemon zest, chives and sugar.
  3. Sprinkle the Kings Black Pearl Salmon Fillets with olive oil and lemon juice. Season with salt and pepper to your taste.
  4. Place each fillet skin side down on oiled plank. Divide the horseradish mixture and top each fillet.
  5. Place the planks on a sheet pan or two if necessary. Roast the fillets in the preheated oven for 10-12 minutes. Top each serving with about 1 tablespoon baby dill before serving.