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Cedar Plank Salmon with butter pecan sauce

Cedar Plank Salmon with butter pecan sauce
  • 3 TBS Shallots Finely chopped
  • ¾ Cups white dry wine
  • 1 TBS Champagne wine vinegar
  • 3 TBS Heavy Cream
  • ¼ Lb sweet cream butter
  • 3 TBS Chicken Stock
  • 3 TBS freshly squeezed lemon juice
  • ½ tsp kosher salt
  • ¼ tsp freshly ground white pepper
  • ⅓ cup honey roasted pecans
  • 5 salmon filets
  1. STEP ONE: Butter Pecan Sauce--
  2. Combine all ingredients except the salmon, butter, and pecans in a medium saucepan and bring to a vigorous boil.
  3. Reduce stock down to about ⅓ and adjust heat to a medium flame.
  4. Whisk in butter, one tablespoon at a time, until completely melted, and strain.
  5. Add salt, pepper, and honey-roasted pecans.
  6. STEP TWO: Preparation of the Filets-- brush with salad oil, and and place on a prepared cedar plank and grill until fish is tender and flaky (about 3 to 4 minutes on each side).
  7. Top with Butter Pecan Sauce and chopped parsley and serve.


Just Smoked Salmon
A division of  Wright Distributing Inc.
P.O. Box 3253
4223 S. Fey Rd.
Port Angeles, WA 98362
360) 452-3150   or Fax (360) 452-3159
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