Potlatch Cedar-Planked Salmon with Smoked Potatoes

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Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 4

Here, salmon and potatoes are imbued with a subtle smoky taste. The fish is cooked on a cedar plank, while the potatoes are roasted inside a smoking bag that includes built-in wood chips. Both get a flavor boost from potlatch seasoning, a zesty spice blend that originated in the Pacific Northwest.


For the smoked potatoes:

  • 2 lb. (1 kg) small Yukon Gold potatoes, sliced into 1/4-inch
      (6-mm) rounds
  • 1 large leek, white and light green portions, sliced into thin
  • 2 1/2 Tbs. potlatch grilling paste
  • 1 Tbs. unsalted butter, diced
  • 2 Tbs. chopped fresh chives

  • 4 center-cut salmon fillets, each about 6 oz. (185 g)
  • 1 Tbs. potlatch seasoning
  • 1 bunch green onions


To make the potatoes, prepare a grill for indirect grilling over medium-high heat.

In a large bowl, toss together the potatoes, leek and grilling paste until evenly coated. Transfer to a smoking bag, add the butter and seal the bag according to the manufacturer’s instructions.

Place the bag over direct heat, cover the grill and cook for 10 minutes. Move the bag over indirect heat, cover the grill and cook until the potatoes are tender, 15 to 20 minutes more; maintain the internal grill temperature at 400° to 425°F (200° to 220°C). Remove the bag from the grill (but do not open it) while you cook the salmon.

Meanwhile, soak 2 cedar planks in water for at least 20 minutes or up to 4 hours.

Adjust the grill for direct-heat grilling over medium heat. Have a spray bottle of water ready to extinguish any flare-ups on the planks.

Sprinkle the salmon on both sides with the potlatch seasoning.

Place the planks on the grill, cover the grill, and heat until the planks begin to smoke and crackle. Place the salmon, skin side down, on the planks. Arrange the green onions alongside the fish. Cover the grill and cook until the salmon is cooked through, 8 to 10 minutes. Transfer the salmon and green onions to a warmed platter. Open the smoking bag and sprinkle the potatoes with the chives. Serve alongside the salmon. Serves 4.

Williams-Sonoma Kitchen

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