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Barrel Stave Salmon Learn how to make a cedar plank salmon dinner with our Winery Chef's Barrel Stave Salmon over Corn Succotash recipe. Pair with Cabernet Sauvignon wine. Silver Oak Recipes: Barrel Stave Salmon American
Barrel Stave Salmon

Barrel Stave Salmon

Herb-Dijon Marinade

We like to use wine barrel staves soaked in Cabernet Sauvignon for this recipe, but pre-soaked cedar planks are an easy alternative.

Serves 6 / Prep Time: / Total Time:


Marinate the salmon:

  1. Arrange the filets in a baking dish, pour the marinade over and turn to coat. Cover and refrigerate for at least 2 hours.

Make the succotash:

  1. In a large braising pot over low heat, combine the onions and oil. Cover the pot with a lid and cook until the onions are very soft, without browning, 12 to 15 minutes, stirring every 2 minutes or so. If the onions begin to brown, turn down the heat.
  2. Add the corn, peppers, zucchini, broth, beans, salt, and pepper. Increase the heat to medium-high and bring to boil. Simmer over medium heat, uncovered, for 20 minutes, stirring occasionally. Remove from the heat and let the stew rest for 10 minutes.
  3. Just before serving, stir in the squash blossoms and chives.

Roast the salmon:

  1. Preheat the oven to 500°F.
  2. Remove the barrel staves from the water and pat dry. Brush one side of each stave with olive oil and place them on a baking tray.
  3. Place the salmon filets on the planks and season with salt and pepper. Place a lemon slice and a thyme sprig on each filet.
  4. Transfer to the oven and bake until the salmon is firm, 15 to 20 minutes.
  5. Remove and let rest 10 minutes before serving. Serve with the succotash.

Silver Oak Recipes: Barrel Stave Salmon

Wine Pairings

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