Recipe: Cedar plank salmon with roasted-tomato butter

Kate Bradshaw, The Mercury News on

Published in Entertaining

This recipe, which hails from Cakebread Cellars, is featured in “Gather: Casual Cooking from Wine Country Gardens” by Janet Fletcher.

The Napa-based food writer is known for her “Planet Cheese” newsletter, as well as her cookbooks highlighting wine, cheese and farm-to-table fare. This book highlights more than 60 recipes from 13 edible gardens in wine country, including this Cakebread-inspired salmon dish.

For this recipe, you’ll need an untreated 1-inch by 6-inch cedar plank, which is used to infuse the salmon with smoke without having to use a smoker. It should be available at most lumber stores. The recipe may also generate a bit of extra roasted-tomato butter. Freeze it for later and serve it with other seafood dishes like steamed clams, grilled lobster or swordfish. The salmon goes well with sides like fresh potatoes, green beans or corn on the cob, according to Fletcher.

Cedar Plank Salmon with Roasted-Tomato Butter

Serves 6



Roasted-Tomato Butter

½ pound San Marzano or Roma tomatoes, halved lengthwise

Sea salt and freshly ground black pepper

1 tablespoon extra virgin olive oil


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