Alder Wood Roasted Salmon

Serving Size: 4

Since a Valentine’s Dinner about 20 years ago, Alder Wood Roasted Salmon has been a Wolfdale’s signature dish. The first night we made a heart shape out of the Salmon. For a dramatic presentation and for ease of service we keep the salmon on the wooden plank and serve the whole thing on top of a large dinner plate. The hot plank enhances all of the aromas and excites the guest. Take into account the heat retention on the wood planks because the salmon will continue to cook even after you remove the planks from the oven. We enjoy great local California King Salmon in the summertime.

alderwood roasted salmon


Wash, oil and bake just the wood planks for about 10 minutes to cure them. Remove the bones, skin, and bloodline from the salmon filets and cut on an angle. Mound approximately a ½-cup portion of the hot mashed potatoes onto the center of each alder wood plank. Rub the salmon with olive oil and sprinkle with a seafood rub or salt and pepper to taste. Form the salmon pieces vertically around the warm mashed potatoes but sitting on the alder wood. Roast in a 475° oven for 8 to 10 minutes for rare to medium-rare. Desirably, the exposed mashed potatoes may start to brown a little.

With a large metal spatula and glove carefully remove the salmon planks from the oven and place directly on a dinner plate. Garnish each with a large pinch of the sunomono, any vegetable like grilled asparagus and a lemon wedge. Drizzle the teriyaki sauce over the salmon, sprinkle with white sesame seeds and minced chives. Serve immediately as the aromas are to be enjoyed as well.


  • 4 California Wild King Salmon filets 6-7 ounces each
  • 4 Alder Wood Planks 4 x 6 inches
  • 2 cups Hot Mashed Potatoes
  • 1/4 cup olive oil
  • 4 dash Seafood Dry Rub
  • 4 dash Sea Salt to taste
  • 4 dash Pepper to taste
  • 4 tbsp Teriyaki Sauce
  • 1 cup Cucumber Sunomono
  • 4 pinch White Sesame Seeds
  • 2 tbsp Chives minced
  • 4 Lemon Wedges