Traditional Salmon Recipe

Cedar Plank Salmon

This recipe calls for lemon zest and rosemary. The Coast Salish people would use fir needles. Either way, the salmon takes on a light, smoky woodiness from grilling on a cedar plank, for a lovely pairing of earth and sea.

• 2 tablespoons grainy mustard
• 2 tablespoons mild honey or pure maple syrup
• 1 teaspoon minced rosemary
• 1 tablespoon grated lemon zest
• 1 (2-pounds) salmon fillet with skin (1 1/2 inches thick)


• a cedar grilling plank (about 15 by 6 inches)

Soak cedar grilling plank in water to cover 2 hours, keeping it immersed. Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas). Open vents on bottom and lid of charcoal grill.

Stir together mustard, honey, rosemary, zest, and 1/2 teaspoon each of salt and pepper. Spread mixture on flesh side of salmon and let stand at room temperature 15 minutes.

Put salmon on plank, skin side down. Grill, covered with lid, until salmon is just cooked through and edges are browned, about 13 to 15 minutes.

Here is a Youtube video showing how this chef does it.

Indian Fry Bread

Sift together flour, baking powder and salt into a bowl. Slowly add warm water while stirring. Keep adding water until you have dough that feels like mud. Mix and knead dough until smooth. If dough is too sticky, sprinkle with flour. Cover dough with a towel and let stand for about 10 minutes. Break dough into pieces according to desired size. Roll each piece into a ball and flatten into a pancake. Heat oil in a heavy frying pan.

Heat oil in a heavy frying pan. Add as many pieces of bread that will fit in the pan. Fry on each side until brown. Take brown fry breads out of oil with tongs and place on a plate covered with a paper towel. Can be served with maple syrup, butter, honey, peanut butter, jelly, sugar or fruit.