Tag: fish

Beef Rib Birria Smothered Salmon

Beef Rib Birria Smothered Salmon

Unda’ da sea, just you and me? No, it will be you and as many guests that will fit on your patio when you dish out this Beef Rib Birria Smothered Salmon for dinner this spring. It will satisfy land lubbers and sea dogs alike. 

Mediterranean Pesto Salmon

Mediterranean Pesto Salmon

This Mediterranean Pesto Salmon is the perfect weekend escape for you and your guests. Dressing up salmon can be tricky, but this pesto is quick and cooks easy. Pair this salmon with a quality Sauvignon Blanc and you’ll have the perfect combo to sail your 

Teriyaki Cedar Planked Salmon

Teriyaki Cedar Planked Salmon

Yo ho yo ho it’s a salmon life for me. The teriyaki notes in this dish elevate the salmon’s already potent flavor. Combined with the cedar plank, this simple yet savory dish has all the weapons to avoid any mutany at the dinner table.

Tips / Suggestions

  • If you don’t have a small torch of some kind to char the planks, just soak them in water for 1 hour, and then place them over the grill, flipping until you get a good char on both sides.
  • I prefer to cook salmon to 125 degrees F internal for farm raised. If it’s wild caught I would go to 120 degrees F internal. Either way, cook to your desired doneness.
  • It’s much easier to use the planks as a serving dish. Sometimes I run into issues when trying to remove from the plank and place on a plate, as it can fall apart or stick to the wood.
Print Recipe

Teriyaki Cedar Planked Salmon

Recipe by BacusBBQ


Prep time


Cooking time




Delicious cedar planked salmon smothered in a flavorful pineapple teriyaki sauce.


  • 1 1 whole salmon filet

  • 2 tbsp 2 green onions chopped (green end)

  • 1 1 lime - cut into slices to top salmon with

  • 2 tbsp 2 olive oil

  • 2 tbsp 2 seafood seasoning of choice

  • 1 tsp 1 corn starch

  • 1 tbsp 1 sesame seeds

  • Teriyaki Sauce
  • 1 tsp 1 toasted sesame oil

  • 2 tbsp 2 brown sugar

  • 2 tbsp 2 peanut oil (if you don't have any just use olive oil)

  • 1 tbsp 1 garlic minced

  • 1/2 cup 1/2 Golden Mountain sauce

  • 1/4 cup 1/4 mirin

  • 1 tbsp 1 pineapple preserve

  • 1 tbsp 1 sriracha

  • 1 tbsp 1 ginger minced

  • 1 tbsp 1 green onions chopped (white end)


  • Take 1 or 2 cedar planks (depending on how large they are) and torch both sides until they are charred. Take the salmon filet and cut into equal portions. Place each portion on the charred cedar plank(s). Rub the salmon with the olive oil and coat with the seafood seasoning. Then, add the lime slices on top.
  • Combine all of the teriyaki sauce ingredients into a blender and blend for about 30 seconds, or until all is thoroughly mixed.
  • Transfer the teriyaki sauce mixture to a sauce pot and bring to a boil. Then, let simmer, or reduce down for about 20 minutes. At the end add the corn starch to thicken it up a little bit. Remove from the heat and set aside.
  • Heat your grill to 400 degrees F. Add the planked salmon to the grill and cook for roughly 20 minutes, or until the internal temperature of the salmon reaches 125 degrees F. During the last 5 minutes of cooking thoroughly baste the fish with the teriyaki sauce.
  • Remove the salmon from the grill, top with sesame seeds / green onions, and dig in.
Blackened seasoned cod with lemon

Blackened seasoned cod with lemon

What’s for dinner? It can be quite the codmire. Dispel all mystery with this home run blackened cod with lemon.

Blueberry Jam Cedar Planked Salmon

Blueberry Jam Cedar Planked Salmon

Jam into March with this beauty. It tastes gorgeous.