Bonefish Grill Wild Alaskan Cedar Plank Salmon With Chorizo Topping

Bonefish Grill Wild Alaskan Cedar Plank Salmon With Chorizo Topping

If you don’t have them already you will need cedar planks for the salmon
Wild Alaskan Cedar Plank Salmon with a Chorizo Topping

Chorizo Topping

8 oz chorizo sausage links
1/2 cup seasoned bread crumbs
lemon zest from 1 medium lemon

Grill the sausage over grill (charcoal or gas) until well done. Cool cooked
sausage link under refrigeration for at least one hour. Chop cool sausage in
a food processor to pea size pieces. Place into a mixing bowl and blend well
with the bread crumbs and lemon zest. Cover and refrigerate. Cedar Plank
Salmon If using individual pieces of cedar plank, choose 3"x5’ for each 7 oz
piece of salmon

Ingredients 4 pieces wild Alaskan (skin on) salmon – 7oz salt & pepper to
taste chorizo topping 4 lemon halves


Soak a large non-treated piece of cedar plank (dimensions will depend on
size of salmon pieces) in water for at least 3 hours. Place salmon (skin
side down) onto the soaked cedar plank. There should be a one inch space
between each salmon piece. Season salmon with salt & pepper.

Divide the chorizo topping into 4 equal portions of salmon with topping.
Place cedar plank salmon on the grill. Lower the lid of the grill or place a
stainless steel dome lid over the plank.

Cook for 15 minutes. Note: The cedar plank will char around the edges but
should NOT catch flame. Place cedar plank salmon onto platter.

Drizzle with melted butter and squeeze fresh lemon juice over the cooked

Serve immediately.

Regarding chorizo: I am by no means a vegetarian but have switched to using the vegetarian chorizo sausage products. They are equally tasty with a lot less fat, cholesterol and grease. Delicious mixed in with the stuffing for “Stuffed Peppers”