Duke's Seafood "Walk The Plank" Wild Alaska Salmon

“Walk the Plank” Salmon

This dish is to "die for," but you won't literally have to walk the plank.
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Course: Main Course
Cuisine: Seafood
Keyword: salmon
Servings: 2 people
Author: Bill Ranniger


  • 1 Cedar plank shingle cut in half lengthwise
  • 1 food processor


  • 2 8 oz Wild Alaska Salmon fillets
  • 3 Tbsp Sinful Citrus Vinaigrette (see below)
  • 2 Tbsp Olive oil
  • 2 Tbsp Brown sugar
  • 2 Tbsp Duke’s Ready Anytime SeasoningDuke's Seafood Ready-Anytime Spice Blend
  • 2 Tbsp Duke’s Superb Herb Blend

Sinful Citrus Vinaigrette

  • 1 Egg
  • 2 Tbsp Fresh whole garlic cloves
  • 2 Tbsp Fresh basil leaves, stems removed
  • 3/4 tsp Kosher salt
  • 1 1/2 tsp Fresh cracked black pepper
  • 1 Cup + 2 Tbsp Extra virgin olive oil
  • 1/2 cup Fresh squeezed lemon


  • Fillet salmon using the deep-skin method, which is to remove the gray matter along with the skin and pluck the pin bones with needle-nose pliers or boning tweezers. If you are buying from your local fishmonger, ask them to do it.
  • Wash planks and rub with olive oil.
  • Combine brown sugar, Duke’s Superb Herb Blend, and Duke’s Ready Anytime Seasoning in a bowl and rub the mixture on both sides of the salmon.
  • Bake for approximately 8 minutes at 400 degrees F.
  • Serve with a side of Sinful Citrus Vinaigrette for dipping.

Sinful Citrus Vinaigrette

  • Place egg in a food processor and blend for 2 minutes until frothy. While mixing, blend in garlic and basil until smooth. Add salt and pepper. In a thin, constant stream, slowly add olive oil (too fast and the dressing will separate). Add lemon juice and mix just until smooth.


Sustainable only please: Try to find Wild Alaska Salmon in your frozen food aisle. Yes, frozen. Fish frozen within 48 hours of catch has a fresher flavor than “fresh” fish that may be older than you think. If you have a fishmonger you trust, by all means, purchase from them.

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