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Grilled Cedar Plank Salmon Salad
A cool, creamy tuna salad
1 pound cedar cooked salmon
2 Tbls. dijon mustard
2 Tbls. brown sugar
1 sliced lemon
3/4 cup cubed cucumber
3/4 cup Vidalia (sweet) onion
3/4 cup mayonnaise
1 Tbls. parsley flakes
3 tsp. course ground pepper
2 tsp. garlic powder
2 tsp. thyme
2 Tbls. lime juice
1/2 dozen dashes of Tobasco pepper sauce (to suit your taste)


Soak an untreated cedar plank in water for a minimum of 2 hours.

Prepare and preheat the grill according to your own taste (gas versus charcoal). Rinse the salmon, pat dry and place on the cedar plank. Salt and pepper and then spread the dijon mustard thoroughly over the entire filet. Sprinkle the brown sugar over the mustard coating and place lemon slices over the filet completly covering it as a second layer.

Cook the fish until the flesh is complete and opacity is gone. Move the filet to the refrigerator until completely cooled.

Remove the lemon slices and break up the fish in a mixing bowl.

Add all of the remaining ingredients, including the chili pepper sauce to taste and mix completely through. The Tobasco should be just a slite bite at the end of each mouthful, rather be the overpowering flavor.

Let the salad settle over night in the refrigerator and serve with freshly cut fruit and fresh lemonade.


Preparation Time: 1 hour Serves:
Recipe Origin: United States
Submitted by:
United States
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