Recipe For Charcoal Grilled Atlantic Salmon

4 to 6 6oz. Salmon fillets
1 Teaspoon Cavender salt (Greek seasoning)
½ Stick of butter
2 or 3 Lemons

Sliced Onion rings

Optional Basting Sauce:
  • Melt 1/2 stick of butter or margarine, juice from 3 lemons and 1 teaspoon,
  • Cavender Salt. Avoid boiling the melted butter. Keep warm until cooking the salmon.

Salmon Steaks:

  • Cut Salmon steaks to the desired size.
  • Baste the skin side only with vegetable oil
  • Sprinkle the flesh side liberally with Cavender salt.
  • Place the Salmon on a platter, cover with plastic wrap
  • Place in the refrigerator for 1 ½ hours before cooking.

Directions for Cooking:

  • Soak Cedar plank, weighted down in water for 3 hours.
  • Warm Cedar plank in the oven at 350 degrees for 15 to 20 minutes.
  • Prepare charcoal bed for cooking making a hot charcoal fire.
  • When charcoal is ready to cook place salmon on the Cedar plank.
  • Place plank on the grill and cooked until salmon flakes.
  • Cooking time approximately 20 minutes.

*** Optional ***
During cooking use additional Cedar chunks for added flavor.
Baste several times with basting sauce during cooking if desired.

 Uncle Billy’s Recipe:


  •    Salmon Fillet
  • Club House or Salmon Seasoning  
  •  Maple Syrup
  •  Cedar plank


 Select the size of plank to fit the fillet. Soak cedar plank for 2 hours in cold water. Preheat Barbeque to 400-450 F. Put fillet on the grill plank with either skin on or off. Season to taste with clubhouse or any of you favorite salmon seasoning. Next, brush on maple syrup liberally. Cook for 15 to20 minutes until juice is white and appears on surface of fillet. Take off heat and let stand for 3-5 minutes to finish cooking.

 May be necessary to spray plank with spritzer bottle containing water if plank catches fire.

Uncle Billy’s recipe is simple, easy, and always a hit.






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