Photo: Cedar Plank Salmon with Potlatch Seasoning Recipe
You can make a large batch of the potlatch seasoning and keep it, covered airtight, in a cool dark place, for 3 months.
Ingredients
- 1 cedar plank, large enough to accommodate the salmon
Seasoning Mix:
- 4 parts kosher salt
- 3 parts each chili powder and black pepper
- 1 part each ground cumin, crushed red pepper flakes, celery salt, garlic powder, onion powder, dried oregano
- 1 pound salmon filet, skin on
Directions
Soak the cedar plank overnight.
Preheat the grill to high.
Combine all of the seasoning ingredients.
Put the cedar plank on the grill and heat, covered, for a few minutes. Season the top of the salmon liberally with potlatch seasoning and put it on the cedar plank. Cook, covered, 7 to 9 minutes for medium-rare.
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By patsyb_8720401
Galt, CA
on October 05, 2011
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this was a delicious recipe. We had fresh steelhead and bbq'd with the plank. The seasonings were a terrific addition.
By hikes4hucks
on August 27, 2011
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Being a Pacific Northwest girl, I found this recipe to be quite authentic in flavor. I remember summers we would go boating over to Hat Island where they had Native American Indian Potlatch feasts. This recipe reminded me of those days. Thank you Bobby!
By bkanoff_653666
Ephrata, WA
on April 18, 2011
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Tried this as is. Loved the flavor but thought it was too salty. Not too salty eat as evidenced by only the skin left on the planks. I used kosher salt. Next time I will cut down the amount of salt. I used the mix I made for an overnight brine for chicken. Sensational.
Also I cooked some mixed mushrooms on the plank with the seasoning. Same amount of cook time and good side with salmon.
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