WHERE TO EAT The best Cedar-plank salmon in the world (according to food experts)

"Sitting atop the waters of Vancouver’s inner harbour and just off the path of the famous Stanley Park Seawall makes for very up-close views of the non-stop urban activity on both water and land. Try the juicy wild salmon baked on a cedar plank in a wood-burning oven."

"The name, short for "sophisticated bohemian," sums up the style here: a classically trained chef serving casual fare influenced by international street food. The offbeat concept started in a purple truck before finding a permanent home in this light-filled café and bistro. The truck's long gone, but the food is still eclectic. Mains, like cedar-plank salmon, never fail to impress."

"They have seasonal access to wild-caught (better than farmed) King salmon (larger and more desirable than sockeye) from the Columbia River (one of the greatest salmon locales), and the piece I had, cooked on an alder wood plank, was THE best salmon I have ever tasted. They also offer fresh sockeye from Alaska and the rare Ivory King or white salmon, accounting for less than one percent of the variety. I was shocked by how enjoyable my meal at Elliott’s was, how professional the service was, how fresh the food was, and in my mind, if I go to Seattle, I am going to make it a point to eat there once every visit."

"The glass-walled dining room at The Edgewater hotel looks out over Elliott Bay and the Olympic Mountains. The locally sourced and usually organic menu changes with the seasons, but you can never go wrong with the cedar-plank king salmon."

"The town of Coeur d'Alene, Idaho, has a gem of a restaurant in Cedar's, a steak-and-seafood house that floats right on the waters of the Spokane River. Drawing inspiration from the waters in view, Cedar's serves a menu of seafood classics updated with modern twists, like a salmon cooked on a cedar plank."

"While a boppin' bar scene gathers on the patio, diners enjoy cedar plank salmon in a dark wood feasting room finished with stainless steel community sinks and ceilings mounted with crew rigs from years gone by."

"This huge well-priced buffet wows guests with melt-in-your-mouth cedar plank salmon."

"The Salmon Bay location, situated in Seattle’s Fishermen’s Terminal, boasts a unique restaurant set in a casual atmosphere amongst one of the most historic and high-energy fishing ports in the area; since 1913, the North Pacific fishing fleet has called the bay home. Naturally, it is the Northwest wild salmon that draws in the hungry diners, with the alder-planked option served with smoked sweet pepper beurre blanc being a local favorite."

"As my main entree, I ordered the salmon to get a sampling of its signature technique of planking. I’m very picky about how my salmon is prepared, preferring it well-done, which is “bien cocido” in Mexico. It’s tough to balance the right temperature to ensure the outside isn’t too crispy while the inside is undercooked. The heat of the grill steams the fish gently while retaining its moisture and flavor. Cedar planks infuse the salmon with a delicate smoky flavor while the lemon and spices balance it with zest."

"While I’m focused on lighter fare lunch items here, note that the Lumberyard offers a great Cedar Plank Salmon. I like the Lumberyard. It’s casual, unpretentious and its serving staff is great. It’s a comfort food place, even when you’re plowing through the healthier items on the menu."