Recipe Spotlight: Plank Potlatch Responsible Choice Mt. Cook Salmon

Enjoy this delicious grilled salmon recipe all summer long. For more seafood grilling tips, check out our previous post.


Plank Potlatch Responsible Choice Mt. Cook Salmon

All you need:

    Plank Potlatch Salmon

  • 1 cedar plank
  • 4 tsp kosher salt
  • 3 tsp chili powder
  • 2 tsp cracked black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dry mustard
  • 1 tsp brown sugar
  • 1/2 tsp crushed red pepper flakes
  • 1/2 tsp dried leaf oregano
  • 1/4 cup olive oil, divided
  • 1 (3 pound) skin-on Responsible Choice Mt. Cook salmon fillet
  • Fresh lemon wedges, optional

All you do:

  1. Soak a cedar plank at least one hour or overnight. Preheat grill to high heat.
  2. In a small bowl, mix together salt, chili powder, black pepper, garlic powder, onion powder, mustard, brown sugar, red pepper flakes and oregano. Set aside.
  3. Place cedar plank on hot grill, smooth-side-down, for 10 minutes, being careful not to burn the plank.
  4. Carefully flip plank over and brush smooth side of the plank with olive oil. Brush salmon with remaining olive oil. Season top of salmon liberally with desired amount of seasoning mixture. Place salmon, skin side down, on smooth side of the cedar plank.
  5. Grill, covered, for 25 to 30 minutes or until fish flakes easily with a fork.
  6. Serve with fresh lemon wedges if desired.

Author: Andrew Kintigh

Chef Andrew Kintigh started his culinary career at the age of 14, working at a catering company in northwest Iowa. Andrew pursued his passion for cooking at the Art Institutes International Minnesota. He earned an Associate’s degree in culinary arts and a Bachelor’s degree in culinary management. With over a decade of experience, Andrew has worked at a few of Minneapolis’ favorite restaurants, such as Dakota Jazz Club & Restaurant, Bobino Café & Wine Bar, and Tryg’s Restaurant, before he joined the North Ankeny Blvd Hy-Vee team. Andrew participates in numerous Des Moines area events, including Iowa’s Premiere Beer, Wine & Food Expo, Hy-Vee Whole Health Experience, Swine Festival, Morsel Combat, Blue Ribbon Bacon Festival, and the Iowa State Fair. Recently, Andrew was named the Ethnic Meals champion at the Food Marketing Institute’s Supermarket Chef Showdown in Chicago. You can often catch Andrew on air doing a radio segment or chatting with local TV anchors about his latest recipes. Andrew specializes in teaching how to cook with fresh new ingredients and bringing his creative recipes to the family table.