Cedar planked salmon is the classic recipe – the one everyone thinks of – when talking about grilling planks. We wanted to take this common favorite to a new level, by doing a potato-wrapped salmon planked on Cedar. Serve with a side salad for a healthy, light dinner. See the pictures below of the wrapping process.

Total Time: 30 minutes
Servings: 4


  • 5 x 11” Cedar Plank
  • 4 (6 ounce) Salmon Fillets, skinless
  • 2 Russet Potatoes
  • 1 Bunch Chives, chopped
  • Salt & Pepper
  • 4 Tbs. Butter, melted

Chef's Tip

Exposing a cut potato to oxygen creates
a chemical reaction that will turn pink.
Although pink potatoes are safe, they
are a bit unappetizing!  Placing them in
cold water will protect them from oxygen
and slow down the chemical reaction.


  • Soak Cedar Plank in hot water for at least 15 minutes.
  • Preheat grill to 400°F.
  • Peel potatoes. Using a peeler, peel long thin pieces of potato. Place in cold water until ready to use.
  • Lay plastic wrap on work surface and slightly over lap the potato slices to create a rectangle big enough to wrap around the salmon.
  • Sprinkle salmon with chives, salt and pepper.
  • Place the salmon on the potato rectangle and use the plastic wrap to fold the potatoes around the salmon.
  • Place potato wrapped salmon seam side down on the plank and brush with melted butter.
  • Repeat with remaining fillets.
  • Place plank on the grill and cook with the lid closed for 10-12 minutes.
  • Remove from the grill, sprinkle with more chives.
  • Have a spray bottle of water handy for flare-ups.
  • Enjoy!
Using plastic wrap, you can wrap the potato slices around the salmon.
By folding the plastic wrap over the salmon, it's easy to wrap the potato slices around the salmon.