Works well with chicken breast too....just cook it longer, about 18 to 20 minutes depending on size, and put your veggies in raw because of the longer cooking time. I also drizzle a little terayaki on the chicken so you don't have this white piece of chicken when you open it up. For veggies with chicken I like to include some onion rounds as well as green beans, carrot sticks and even a well drained slice of tomato. Your directions didn't say to brush the parchment with oil, before putting in the food. I always do that....don't know why if it's good and doesn't leak without. Linda C

What did you end up doing, and how did everything turn out? I didn't see this last night, but the few times I will bake salmon (we grill) I put it in dotted with butter at 425, am not seeing how the 25 degree temp change from your recipe may have made a lot of difference. I think I would have put it in at 375 a few minutes after the rolls went in, shortening salmon cooking time by just a couple of minutes - not seeing how that slight change in temp could make that much difference with a sauce of butter and wine...I would have glazed and put under the broiler as I plated the rolls.... None of which helps you now - so were you satisfied with your dinner?

Even people who say they don't like salmon have loved this. Cedar Plank Salmon (from Company’s coming) Cedar planks 2 Water Whisky marinade 1 cup (not a typo) Canadian whisky (rye) ½ cup maple syrup 1/3 cup soy sauce ¼ cup olive oil ¼ cup parsley flakes 3 tbsp chili sauce 1 tsp. ground pepper 8 salmon fillets, about 4 oz. each or side of salmon (about 2 lbs.) cut into 8 equal pieces, skin removed.. Soak planks in enough water to cover . Weight with heavy cans to keep submerged. Soak for at least 6 hours or overnight. Combine all marinade ingredients. Add salmon and marinate for several hours. Discard marinade when ready to cook. Preheat barbecue to med-low. Place salmon on cedar plank on ungreased grill. Close lid. Cook for 15 to 30 min. until salmon flakes easily when tested with fork. We like a smoky flavour so tend to let the plank smoke. Planks are good for 1 use. I buy mine from Costco.

Not sure if this is a "recipe" or better a method. I make ( or you can buy a mix) my seasoning mix....this for 2 to 4 fish fillets....salmon, wall-eye, crappie even cod works. 2 T mild chili powder ( I use ground ancho from Penzeys...it's mild) 1 tsp ground black pepper....guess at the amount grind fresh 1 Tsp Granulated garlic powder 1 T Kosher salt a couple of teaspoons or less of dry oregano leaves crushed in your palm Ground hot chilii to taste....I add a teaspoon And some....couple of tablespoons of semolina wheat....that allows you to add lots of spice and still get a good crust with out burning your mouth too much. Fillets need to be no more than 1/2 an inch thick Get your iron skillet or griddle blazing hot....like leave it over the highest gas flame for 7 or 8 minutes Have your fish chilled.....refrigerated cold. melt about half a stick of butter....pour into a flat dish leaving the solids behind ( clarified!) And dip your chilled filets into the butter and then into the spice mix and slap those puppies onto that blazing hot skillet. Allow maybe 3 minutes and turn.....after another 2 minutes they will be done....if you haven't cut them too thick. the trick is to get a good black crust but not burned, at the same time that the fish is cooked. When done, squeeze a wedge of lemon over each fillet and serve! When you dip that cold fish into the melted butter, a lot of it sticks to the fish, and then you dip into the spice and that sticks to the butter....slap in on the pan and the butter melts and the fish dances on the pan and smokes like chimney and makes a yummy dish.