Soak a cedar grilling plank in water for a couple of hours so that it doesn’t burn on the barbecue.
In a bowl, mix together your crab meat, mayo, mustard, garlic, and lemon zest.
Lay the fillets of salmon directly on the soaked cedar plank and top with the dungeness crab mixture.
Put the plank with the salmon on a hot barbecue grill and grill it until the fish loses it’s dark red translucency.
Remove salmon from grill and enjoy!
This recipe comes care of Save Our Skeena Salmon’s excellent The Salmon Recipes cookbook, featuring down-home recipes and beautiful photography from more than 100 volunteers on BC’s north coast.
To purchase your own copy, containing this recipe and many more, please visit http://saveourskeenasalmon.org/.
Recipe Courtesy of Shannon Vanderheide
Photo by Mike Ambach
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