Gary Farrell Cedar Planked Salmon

Just as oak barrels lend lovely aromas, flavors and structure to a wine, cedar plank grilling can infuse sumptuous, smoky flavors and is a simple way to prepare incredibly tender salmon. Lay the salmon over a bed of rice and accompany with grilled veggies and pour yourself a glass of Gary Farrell Pinot Noir.  Bon Appétit!

Servings: 4

Cook Time: 18-22 minutes

Pair With: Pair with 2014 Bien Nacido Vineyard Pinot Noir and 2014 Russian River Selection Pinot Noir

Cuisine: Mediterranean

Source: Gary Farrell Vineyards & Winery


1 T. allspice
1 T. brown sugar
1 T. garlic salt
1 T. coriander
1 T. cumin
1 T. paprika
1 T. rosemary
1 T. thyme
1 T. ancho chili powder (offers mild heat and a sweet fruity flavor;
  may substitute/supplement chipotle powder for more heat)
1 T. yellow mustard Salmon filet(s)


Prepare your wood properly to prevent burning. Rinse the plank with warm water to remove any dust. Fill a large container with water and submerge the plank, placing a weight on top of it. Hint: You may add 1 tbsp. salt and 1 cup of apple cider vinegar or red cooking wine to impart additional flavor. Soak the plank for 1-2 hours to allow it enough moisture.

Mix ingredients except the salmon in a bowl to prepare the rub. Leave the salmon filet whole, cut it into serving-size portions, or use individual salmon steaks. Cover salmon with the rub.

Heat your gas or charcoal grill to about 350°F or medium heat setting. Lay the plank on the grill rack about 8 inches from heat, and preheat for about 5 minutes, or until it begins to crackle and smoke. Lay the salmon skin side down onto the plank, cover the grill, and allow to cook for 18 to 22 minutes, depending on thickness (check around 15 minutes to avoid over-cooking). The salmon is done when you insert a fork into the thickest section and it flakes easily.

Recipe Courtesy Of

Gary Farrell Winery

Guests enjoy nature’s sounds and sights as they sip Gary Farrell wines produced from iconic vineyards.