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Johnny Garlic's Cedar Plank Salmon Recipe

Johnny Garlic's Cedar Plank Salmon

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (118)

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Average Rating:

Total Reviews: 118

Showing 91-100 of 118

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  • on January 07, 2008

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    One if not the best salmon dishes I have ever tried. I Highly recommend you try this dish. Superb for entertaining.

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  • on January 06, 2008

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    Saw the show today and made it tonight! Absolutely deserves the 5 star rating! I made it exactly as Guy instructed - perfect! I made too much and am looking forward to the leftovers tomorrow! Thanks Guy - a total winner! Wow!

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  • on January 06, 2008

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    Oh my gosh,I have to say this is the best salmon recipe I have ever eaten. I am not a big fan of salmon at all, but my husband is and we both just loved this dish. I can't begin to tell you how good this is. I followed the recipe to the tee, the only think i did different is i put a thyme sprig on top of the salmon filets instead of rosemary. (We are both not big rosemary fans. Using the cedar planks was a genius ideas because the fish takes on the flavor of the cedar and the sauce is just to die for. Please try this recipe it is fantastic

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  • on January 05, 2008

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    This was the best recipe for salmon. It was the perfect blend of sweet and spice to add to the salmon. My husband and I have used this recipe since the first time we tried it. Don't let the jalepeno scare you. You can adjust the spice by adding or eliminating the seeds. I also tried this recipe over a prok tenderloin. It was the hit of the tailgate.

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  • on December 12, 2007

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    This is absoulutely the bast salmon (I used Atlantic I've ever eaten by far. Watching Guy make this, I knew it had to be worth trying... and it was. My husband and I prepared this for my company Christmas gathering at the house. Not a bite was left behind. The taste just plays on the tongue. I do have to admit, I left out the ribs and seeds from the jalepenos. The preparation was simple. And the presentation of putting it into the oven on cedar planks just wowed the crowd. We singed the boards empty, then loaded them up for the oven. Working with 12 servings - it was just easier. Try this one for sure.

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  • on November 03, 2007

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    I tried the sauce (without rosemaryon chicken breasts and we loved it. I had one left over and made a sandwich by slicing the chicken, little mayo on wheat bread, drizzling a bit of the sauce over the chicken with some romaine and thinly sliced red onion. It was fantastic, too!

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  • on October 29, 2007

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    Living in Seattle, Wa. I have had my share of Salmon, and I have to say this is the best I have ever had. My wife thought it was too spice but I loved it. We used Fresh salmon that one of my friends caught yesterday. I thought it was going to be too sweet but I was wrong.

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  • on October 29, 2007

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    I believe that this dish is now my new favorite salmon recipe. Yum! All my guests loved it and wanted the recipe. I used all the jalepeno (including seeds and it was NOT too hot. I had to simmer the sauce for almost 30 minutes to get it to thicken up a bit and it was still a bit runny. A warning...when putting the cedar planks in the oven, be sure to put a cookie sheet or foil under them to catch the drippings! A big mess will ensue if you don't. I will make this again and again. Oh yeah, I served this with Emeril's Spinach, Orange and Almond salad. They went well together.

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  • on October 28, 2007

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    As an Alaskan I'm always looking for good salmon recipes, and this is one of the best I've had in a long time. This recipe is money dude! The tip of using the parchment paper to make the cedar plank reusable was great.

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  • on October 19, 2007

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    The salmon was awesome but I personally do not think the cedar plank was necessary nor did it add anything to the fish. It was, however, a bit scary when trying to get the plank up to temperature (i.e., smoking--which one could equate to being on fire. I also seeded the jalapenos although the sauce mellowed so much in the oven, it probably would not have been too spicy even with the ribs and seeds. I can't wait to try this with pork and/or chicken.

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