" Goonies, The" Walk the Plank Salmon

If you're in the mood for seafood, this light and flaky salmon dish will satisfy your hunger and keep you moving. (Which is especially good if you are searching for lost treasure...)

You will need:

  • 1 medium avocado
  • 4 tablespoons butter
  • 1 tablespoon chopped cilantro
  • juice of 1 lemon
  • 1 small cedar plank, about 16" long (make certain it is untreated)
  • peanut oil, for brushing the plank and for frying
  • 1-3 lbs. salmon filet, skin on
  • 1 teaspoon each: salt, black pepper, coriander
  • 2 bunches scallions
  • 2 lbs. beets, carrots, sweet potatoes, parsnips, or a combination, cut into paper-thin slices
  • 1 Culinary Institute of America approved floatation device


1. Combine the avocado, butter, cilantro, and lemon in the work bowl of a food processor and pulse until the mixture is smooth. Transfer to a piece of plastic wrap, roll into a cylinder, and refrigerate until use.

2. Preheat oven to 400F.

3. Scrub the plank well with a scrub brush under running water. Blot dry and brush both sides lightly with peanut oil.

4. Place the plank on a rack in the preheated oven for 15 minutes.

5. While the plank heats, brush the salmon with olive oil and season with salt, black pepper, and coriander.

6. Remove the plank from the oven (careful, it's hot!) and reduce the temperature to 325F. Spread the scallions on the plank in a single layer, then place the salmon filet skin-side-down on top of the scallions. Place the planked salmon on a rack in the center of the oven and bake 20-30 minutes, until the thickest section is still slightly opaque.

7. While the salmon bakes, heat peanut oil in a large, heavy kettle or deep fryer to a temperature of 350F.

8. Working in small batches, fry the beet/sweet potato/parsnip slices from 45 seconds to a minute. When they begin to turn brown and crisp, use a slotted spoon or mesh skimmer to transfer to a layer of paper towels. Season to taste with salt.

9. Divide salmon into 6 pieces, garnish with a thin slice of avocado butter, and serve alongside a pile of chips.

10. After dinner, play a rousing game of treasure hunt! First bury all the dirty dishes and then issue authentic-looking maps and soapy sponges to all of your guests.

Serves 6

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