Cedar Planked Salmon with Pistachio Pesto
Author: Marla Hingley
Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
The light orange flavor in this nutty pesto is perfect over a cedar infused salmon fillet.
  • 4 wildsalmon fillets (about 1 lb)
  • Olive oil
  • Salt and pepper
  • 1-2 cedar planks
  • ¼ cup fresh orange juice
  • 3 tsp orange zest
  • ¼ cup olive oil
  • ¼ cup Parmesan, grated
  • 2½ cups baby arugula or kale
  • ½ cup shelled pistachios
  1. Prepare cedar planks by soaking in shallow water* bath for at least 1 hour.
  2. For pesto, combine all ingredients together in a food processor and blend until a coarse pesto forms.
  3. Heat BBQ between 400°F-425°F (for first time use of plank, place plank on the grill in hot BBQ, close lid and toast it for a few minutes on each side to help intensify the cedar flavor).
  4. Brush top of fish with olive oil and season with salt and pepper. Lay fish skin side down on plank and place plank onto center of BBQ grill, close cover and cook until flesh is opaque and flakes easily with a fork (can be 15-25 minutes, depending on thickness of fillet).
  5. Spoon some pesto over each fillet and serve.
-To add more flavor to the cedar plank (which will impart more flavor into your food), add 1 Tbsp salt to the water, or white wine, apple cider or citrus juice.
-Plank can be used several times, until it is fully charred and starting to deteriorate.
Recipe by Gluten Free Club at https://www.glutenfreeclub.com/cedar-planked-salmon-pistachio-pesto/