Cedar Plank Salmon
Cedar Plank Salmon (SEE-der plank SAM-un)
West Coast Cedar-Smoked Salmon
Wild Pacific salmon roasted on a soaked cedar plank, infused with sweet, smoky wood flavour — British Columbia's most celebrated way to cook fish.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: cedar plank
Garnishes: fresh dill, lemon wedges
Accompaniments: wild rice, grilled asparagus
Instructions
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1
Soak cedar plank in water for at least 2 hours.
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2
Mix olive oil, maple syrup, soy sauce, garlic, and smoked paprika into a glaze.
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3
Place salmon fillets skin-side down on the soaked plank. Brush with glaze.
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4
Place plank on preheated grill over medium heat (or in 200C/400F oven).
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5
Grill with lid closed for 15-20 min until salmon is opaque and flakes easily.
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6
Serve directly on the plank with lemon wedges and fresh dill.
Did You Know?
The technique of cooking salmon on cedar was developed by the Indigenous peoples of the Pacific Northwest, who used split cedar stakes around an open fire.
Chef's Notes
Equipment Tips
- cedar plank
- grill or oven
- tongs
Garnishing
fresh dill, lemon wedges
Accompaniments
wild rice, grilled asparagus
The Story Behind Cedar Plank Salmon
Cedar plank cooking is rooted in the culinary traditions of Pacific Northwest Indigenous peoples, particularly the Coast Salish, Haida, and Tlingit nations. They developed this technique thousands of years ago to impart the wood's aromatic oils into salmon. Today it is the signature dish of British Columbia's outdoor dining culture.
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