Photo: Iain Bagwell
Yields4 ServingsSoak Tme1 hrCook Time20 minsTotal Time1 hr 20 mins
AuthorSTEVE W. LITTLE, Sunset

Steve W. Little of Sequim’s Dockside Grill roasts his salmon and serves it with veggies. It’s great grilled too.

How to Make It

1

Soak a 1/2-in.-thick cedar plank in warm water at least 1 hour. Preheat oven to 450°. Rub salmon with olive oil and BBQ rub, set on plank skin side down, and roast directly on oven rack 8 to 12 minutes, or until almost opaque.

2

Melt butter in a medium frying pan over medium-low heat. Add crab and heat until warm.

3

Top each salmon piece with some crab and drizzle with beurre blanc.

Ingredients

 4 pieces wild salmon fillet (6 to 8 oz. each and at least 2 in. wide)
 1 tablespoon olive oil
 2 tablespoons paprika-based BBQ rub
 1 tablespoon butter
 8 ounces Dungeness crab (ideally claw meat)
 Citrus Beurre Blanc

Directions

1

Soak a 1/2-in.-thick cedar plank in warm water at least 1 hour. Preheat oven to 450°. Rub salmon with olive oil and BBQ rub, set on plank skin side down, and roast directly on oven rack 8 to 12 minutes, or until almost opaque.

2

Melt butter in a medium frying pan over medium-low heat. Add crab and heat until warm.

3

Top each salmon piece with some crab and drizzle with beurre blanc.

Cedar-Planked Salmon with Crab and Citrus Beurre Blanc