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Marine Terroir Day 2017

Cedar Plank Salmon with Tequila-Citrus Barbeque Sauce

Serves 6
Cakebread Cellars Culinary Team
Pairs well with:
Pinot Noir, Annahala Ranch Anderson Valley

From our 2017 Marine Terroir Day


1 onion, minced
1 jalapeño, minced
2 T. vegetable oil
3 c. ketchup
3 T. soy sauce
¼ c. apple cider vinegar
2 T. Worcestershire sauce
½ c. honey
½ c. lemon juice
½ c. lime juice
½ c. Tequila
1 tsp. paprika
½ tsp. ground coriander
¼ tsp. ground cumin
1 tsp. ground mustard
1 tsp. lemon zest
1 tsp. lime zest

2 ½ lbs. wild king salmon filet
salt and pepper

1 piece cedar plank (2 x 6), cut about 18 inches long, soaked in cold water for at least an hour

Barbeque Sauce

To make the barbeques sauce, heat a medium size saucepan over medium heat. Sauté the onion and jalapeño in the vegetable oil until soft. Add the the remaining ingredients with the exception of the lemon zest and lime zest. Slowly simmer for 15 minutes to combine flavors and thicken slightly. Stir in the lemon and lime zest and cook for a couple minutes. Remove from the heat and pass through a fine mesh strainer.


To cook the salmon, cut the filet in half lengthwise so that it will fit on the cedar plank. Set on the cedar plank skin side down. Season with salt and pepper and brush with the barbeque sauce. Reserve remaining barbeque sauce for another purpose. Set the cedar plank over a hot grill. Once the cedar plank starts to smoke, close the lid and continue cooking until the salmon is done, about 10-12 minutes. Serve alongside a salad of little gem lettuces with buttermilk dressing.

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