This recipe has been handed down through generations of West Coast fishermen here on the rugged shores of Vancouver Island. We like it when the storm winds roar, and the taste of traditionally prepared seafood brings special meaning to a stormy night. It can be prepared either in the oven or on the barbecue grill. This may well be the best salmon you've ever tasted...and the board can be used again...and again...and again.


  • 1 salmon fillet, about 1 to 2 pounds
  • 1/4 cup olive oil
  • Juice of 1 lemon
  • 1 Tablespoon chopped basil
  • 1/2 teaspoon salt
  • 1 teaspoon fresh black pepper


You'll need a piece of untreated cedar plank slightly larger than the laid out size of the fish you wish to cook. Soak the board for several hours in room temperature water. It's good to put something heavy on it to be sure all of the wood is submerged and soaked.

Oven treatment: Combine all ingredients except the salmon. Marinate the salmon for several hours in this mixture. Preheat the oven to 450 degrees and place the soaked plank in the oven for about 5 minutes. Remove the fish from the marinade and place it on the plank and bake until cooked, about 10 to 15 minutes depending on thickness.

Grill treatment: The same as with the oven but be careful to adjust the heat of the grill so the board does not ignite.

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Submitted 6/13/05.
Source: A Snug Harbour Inn, Ucluelet, British Columbia
Submitted By: Marlen
Cedar Plank Salmon