Get the Recipe: Cedar Plank Salmon with Chaddsford's 2018 Harbinger

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Get the Recipe: Cedar Plank Salmon with Chaddsford's 2018 Harbinger

Prime grilling season is right around the corner!  If you're excited to get back at it after a long, snowy winter, we've got a great recipe for you.

Treat yourself to the smoky, sultry goodness of a well-marinated, perfectly-cooked piece of salmon.  

Don't let the cedar planks deceive you - there's nothing super technical or fancy about this dish.  And you can pick up the planks at most local grocery stores!

To elevate the experience even further, try it alongside a glass of Chaddsford's 2018 Harbinger - a dry red blend with notes of pepper and vanilla.

Find the wine on special throughout the month of March, when you can score a $2 discount per bottle and a $24 discount per case. 

Get a behind-the-scenes look at Harbinger from our Wine Educator, Rachel, in this tasting video, and find the step-by-step salmon recipe below.  Cheers!

Cedar Plank Salmon


  • 2 (six-ounce) Salmon filets, skin removed
  • 2 Tbsp. Extra virgin olive oil
  • 1 Tbsp. Fresh thyme, finely chopped
  • 1 Tbsp. Fresh basil, finely chopped
  • 1 Tsp. Lemon zest
  • 1 Clove Garlic, minced
  • 1/4 Tsp. Salt
  • 1/4 Tsp. Pepper


  1. Soak cedar plank under water for at least 1 hour using a large dish or bowl. (Note: don't skip this step as it helps prevent the plank from catching fire!)
  2. For marinade: combine remaining ingredients in small bowl and stir.
  3. Coat salmon filets with marinade and refrigerate for at least 1 hour.
  4. Heat grill to medium-high (around 400 degrees F).
  5. Dry the cedar plank by blotting with a towel and place salmon filets on top.  Place the plank on the grill and cook with a closed cover for about 12 minutes or until the salmon reaches your preferred doneness.
  6. Occasionally check the plank for flare ups and douse with water from a spray bottle if needed.
  7. Serve immediately.

Serves 2.