Three Knocks Grilled Cedar-planked Salmon

If you’re not quite ready to pack up your BBQ for the year, you’re in good company — neither are we. That’s why we’ve prepared for you this recipe for a delicious grilled cedar-planked salmon with spicy fire-roasted pepper, onion & tomato salad. It features our top-secret altbier, Three Knocks.

Grab your bottle of Three Knocks, load your cart with the ingredients below, and follow the simple directions for an impressive BBQ seafood dish for the fall.

Prep Time

15 minutes

Ideal Cooking Time

15 minutes

Number of servings

2 portions


½ cup of Three Knocks Sticke Alt

2 filets of salmon, boneless

1 cedar plank (you’ll find this at your local grocery shop or hardware store)

2 large red peppers, washed

1 large white onion, peeled and sliced lengthwise, in two rings (keeping rings together)

2 medium tomatoes, washed and cored

1 or 2 jalapeños, washed (use one or two depending on your heat tolerance)

4 cloves of garlic, peeled

2 tbsp of olive oil

½ tbsp of brown sugar

½ tbsp of salt

¼ tbsp of fresh ground pepper


  1. Turn your BBQ on high.
    If you don’t have a BBQ — or you’ve already packed it up for the year — turn on your oven’s broiler.
  2. Soak the cedar plank in water for 10 minutes prior to using. (Follow manufacturer’s instructions.)
  3. In a bowl, coat whole peppers, onion rings, jalapeños, tomatoes and garlic with 1 tbsp of olive oil.
  4. Place veggies on the BBQ (or in the oven) and roast until the skin begins to blister and turn black, approx. 7-10 min.
  5. Place charred veggies back into the bowl, cover tightly with plastic wrap and let rest 10 minutes.
  6. Meanwhile, mix the Three Knocks, brown sugar, remaining olive oil, salt and pepper. Mix well.
  7. Remove cedar from soaking, pat dry. Take salmon filet, pat dry and place on cedar plank.
  8. Lightly brush ½ tbsp of the brown sugar and oil mixture onto each filet.  Reserve remaining oil mix.
  9. BBQ or bake salmon at 350° for 5-7 minutes per half inch, depending on the thickness of the filet.
  10. While Salmon is cooking, peel charred skin and seeds from the peppers and tomatoes — get rid of that stuff.
  11. Chop the garlic, jalapeños, peppers, onions and tomatoes and dress them with remaining oil mixture you’ve put aside. Let stand until salmon is ready.
  12. Serve salmon warm with mixed salad and a pint of Three Knocks.


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