Salmon Steak Roasted on a Cedar Plank with Roasted Tomatillo Sauce and Chipotle Mashed Potatoes

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  • Total: 40 min
  • Prep: 25 min
  • Cook: 15 min
  • Yield: 4 servings
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4 (3 by 8-inch) untreated cedar shingles soaked in water for 2 hours

Vegetable oil, for brushing shingles

4 salmon fillets (8 ounces each)

Salt and pepper

Roasted Tomatillo Sauce:

8 medium tomatillos, husked

4 garlic cloves, peeled

1 small red onion, peeled and quartered

2 tablespoons olive oil

1 canned chipotle

1/4 cup cilantro leaves

2 teaspoons honey

Salt and freshly ground pepper

Chipotle Mashed Potatoes:

6 potatoes, peeled, quartered and boiled

4 tablespoons unsalted butter

3/4 cup heavy cream, warmed

1 tablespoons chipotle puree

4 cloves roasted garlic, smashed to a paste

Salt and freshly ground pepper


  1. Salmon: Preheat a grill to high. Remove shingles from water and brush with vegetable oil on both sides. Place on the grill and allow to heat through, about 10 minutes. Remove to a sheet pan. Preheat oven to 375 degrees F. Season salmon with salt and pepper, then sear on all sides quickly. Place a salmon fillet on each shingle and cover sheet pan with foil. Place in oven and cook until just done, about 5 to 8 minutes.
  2. Roasted Tomatillo Sauce: Preheat the oven to 350 degrees F. Rub the tomatillos, garlic and onion with olive oil, place on a baking sheet, and roast for 20 minutes or until the tomatillos are soft. Place all the ingredients in a food processor and puree until smooth, season with salt and pepper to taste.
  3. Chipotle Mashed Potatoes: Place potatoes in a large bowl, add butter, warm cream, chipotle puree and garlic and mash until smooth. Season with salt and pepper.