Go Back
+ servings
Cedar plank salmon with red wine shiitake mushroom sauce

Cedar Plank Salmon with Shiitake Mushrooms and Red Wine Reduction Sauce

This is a recipe for Cedar Plank Salmon grilled and topped with shiitake mushrooms and red wine reduction sauce.
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Cedar Plank Soak Time 2 hours
Total Time 3 hours 15 minutes
Servings 2
Calories 574kcal


  • 1 Sweet Onion preferrably Vidalia, chopped and divided
  • 1 Tablespoon Unsalted Butter
  • 1 Cup Red Wine
  • 1 Cup Beef Broth
  • 1 Cup Shiitake Mushrooms thick siced
  • 1 Pound Copper River Salmon Filet or any salmon filet
  • 1 Cedar plank


  • Soak the cedar plank in water for two hours.
  • In a small sauce pan saute 1/2 diced Vidalia onion in 1 T. butter until soft, about 5 minutes.  Add 1 cup red wine and 1 cup beef broth.  Simmer on low, uncovered, for about 40 minutes until reduced to about 1/2 cup.
  • Meanwhile, saute 1 cup thickly sliced shiitake mushrooms with the other half of the Vidalia onion.  This time coarsly chop the onion.  About 7 minutes will do.
  • Preheat grill to 600 degrees. Then reduce to 400 degrees. Place the plank with salmon on top and grill for about 10 minutes (without turning) , or until salmon flakes easily.
  • To serve, place salmon on a long serving platter and top with shiitake red wine reduction sauce.
  • Serve with a salad and pearl couscous.


Calories: 574kcal | Carbohydrates: 23g | Protein: 50g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 140mg | Sodium: 575mg | Potassium: 1869mg | Fiber: 4g | Sugar: 12g | Vitamin A: 266IU | Vitamin C: 8mg | Calcium: 77mg | Iron: 3mg