Cedar Plank Salmon with Artichoke & Jalapeño Topping
Slow roasted salmon with a creamy artichoke parmesan crust.
- 1-2 each cedar planks (untreated, ¾” thick, 6” wide, 11” long)
- 2 tablespoons olive oil (for brushing on cedar plank)
- Salmon side, 2-3 lbs (skin off, pin bones out, belly and tail trimmed)
- 1 (10oz) package Stonemill Kitchens® Artichoke Jalapeno Parmesan Dip
- 1 cup breadcrumbs
- Garnish – chopped parsley or dill
- Pre-heat oven to 350 degrees F. Once oven is pre-heated, place cedar plank (smooth side up) on the middle rack and “toast” for 10-15 minutes.
- Clean and trim salmon, removing bones as needed.
- Remove cedar plank from oven and brush on olive oil.
- Place salmon on cedar plank. Carefully, slice 1” spaced diamond hatches on the salmon to help even cooking. DO NOT slice all the way through the salmon, just cut the surface.
- Place the cedar plank salmon in the oven, using a baking sheet underneath to catch drips if desired. Bake at 350F until the thickest part of the salmon internal temperature reaches 125 degrees F.
- Remove the cedar plank salmon from the oven. Open the dips and evenly spread the dip on top of the salmon. Sprinkle the breadcrumbs evenly.
- Broil salmon for 1 to 2 minutes until the internal temperature reaches 160 degrees F. If the “topping” starts to brown to fast, lower oven temperature to 300 degrees F.
- Once cooked, remove from oven and let rest for 10 minutes.
- Garnish with chopped parsley or dill (optional).
- Serve immediately.
Pairs well with Oregon Pinot Noir.