Planked Seed-Crusted Salmon Salad


Planked Seed-Crusted Salmon Salad

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Plate of Seed Crusted Salmon with Side Salad

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    This smoky planked and grilled salmon gets a flavorful crust of sesame, fennel, hemp, and flax seeds.

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    Servings and Ingredients

    Serves 4
    Cedar Planked Salmon
    2 tsp. sesame seeds
    2 tsp. organic flax-hemp blend
    ½ tsp. fennel seeds
    1 tbsp. Gustare Vita garlic-flavored olive oil
    1 (1-lbs.) skin-on sockeye salmon fillet
    Hy-Vee salt
    Hy-Vee ground black pepper
    Herbed Yogurt Dressing
    ½ c. Hy-Vee plain Greek yogurt
    ½ c. cucumber, peeled and chopped
    2 tbsp. fresh dill, chopped
    2 tbsp. fresh chives, chopped
    1 clove(s) garlic, minced
    1 tbsp. fresh lemon juice
    1 tbsp. Gustare Vita olive oil
    ¼ tsp. Hy-Vee salt
    2 c. mixed salad greens
    6 asparagus spears, cut into ribbons
    3 roma tomatoes, sliced
    Lemon wedges, for serving
    Italian parsley, for serving
    Fresh dill, for serving

    Things To Grab

    • Cedar plank
    • Medium skillet
    • Small bowl
    • Charcoal or gas grill
    • Food processor
    • Meat thermometer


    1. Soak cedar plank in water for 30 minutes. Combine sesame seeds, flax-hemp blend, and fennel seeds in a medium skillet. Toast over medium heat, stirring frequently, 3 to 4 minutes. Transfer seed mixture to a small bowl; add garlic olive oil. Set mixture aside. 

      Hyvee Culinary Expert Tip
      Unable to find the flax-hemp blend? Substitute with 1 teaspoon flax seeds and 1 teaspoon hemp seeds.
      Hy-Vee Test Kitchen
    2. Preheat charcoal of gas grill for direct cooking over medium heat.

    3. Make Herbed Yogurt Dressing: Place yogurt, cucumber, fresh dill, chives, garlic, lemon juice, olive oil, and salt in a food processor. Cover and process until pureed. Cover and refrigerate until serving time.

    4. Cut salmon into 4 portions. Season with salt and pepper. Rub seed mixture on salmon; set aside.

    5. Place soaked plank on hot grill for 5 to 10 minutes or until lightly toasted, turning once. Place salmon, skin side down, on cedar plank. Grill for 15 to 20 minutes or until fish flakes easily with a fork (145 degrees). Serve salmon with mixed greens and asparagus ribbons, tomato slices, Herbed Yogurt Dressing and lemon wedges. Sprinkle additional pepper on top and, if desired, garnish with parsley and dill.

    Nutrition facts


    350 Calories per serving

    Amounts Per Serving

    • Total Fat: 24g
    • Cholesterol: 65mg
    • Sodium: 240mg
    • Total Carbohydrates: 7g
    • Protein: 28g

    Daily Values

    Iron 10%
    Calcium 8%
    Vitamin D 60%
    Potassium 15%

    Recipe Source:

    Balance June 2018