Cape Sebastian Cedar Planked Salmon

Sebastian Viscaino, a Spanish explorer, arrived at his northern most point of discovery in 1603. It came to be named Cape Sebastian. One of the most spectacular view points on the Southern Oregon coast. With the Pistol River nearby, a bounty of wild Chinook salmon and native Western Red Cedar at the ready, we think Sebastian Vizcaino himself would approve of us naming this Mediterranean themed dish after him. Heck, it might even of made him a little home sick too. 

Suggested Plank: Cedar, soaked for 1-1/2-2 hours.

Serving: 4


4 Salmon Fillets
1/2 tsp salt, divided
1/2 cup olive oil
2 tbsp balsamic vinegar
2 tsp Dijon mustard
3 plum tomatoes, chopped
1/4 cup chopped red onion
1/4 cup chopped green pepper
2 tbsp chopped pitted green olives
2 tbsp chopped ripe olives

BBQ Set-Up

Gas & Charcoal, preheat to medium heat (350°) for ten minutes. Arrange fire for cooking on direct heat


While the grill is preheating, In small bowl, whisk the oil, vinegar, mustard and half of the salt. Rinse soaked plank and place on cooking grate for a few minutes, just long enough to dry. Remove plank (careful it's hot!) and coat cooking surface with olive oil. Place Salmon skin side down on plank and sprinkle with 1/4 tsp salt. Spoon 1 tbsp of mixture from small bowl over each fillet. Save what is left over. In large bowl combine tomatoes, onions, peppers, and olives and left over contents of small bowl. Spoon over fillets. Place planks on grill grate and close lid.


Grill for approximately 20 minutes. Check after 15 minutes. Flare-ups most likely will occur on gas grills. Keep squirt bottle handy to extinguish. Maintain 350° and lid closed as much as possible. When done, remove Salmon from plank and serve!