Canadian National Dishes

Cedar-Planked Salmon

Cedar-planked salmon is a Pacific Canadian barbecue preparation: salmon cooks on a soaked, untreated cedar board and picks up a gentle wood aroma. Indigenous peoples of the Pacific Northwest have distinct, long-standing relationships with salmon and cedar, and cedar-plank fish practices have Indigenous antecedents. This contemporary home recipe does not claim to represent one Nation's tradition or a single historic formula. A light maple-Dijon glaze and lemon keep the fish the focus.

Canadian National Dishes
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Wide table view: cedar-planked salmon sits at right with open table space at left; lemon and dill garnish the cooked fish.
Cedar-planked salmon with maple glaze and lemon.
Prep 15 minutes
Cook 20 minutes
Total 95 minutes
Calories About 390 kcal per serving
Ingredients ↓
Overview

Cedar-Planked Salmon

Salmon and cedar are strongly associated with the Pacific coast, while coastal Indigenous foodways are diverse and belong to the many distinct Nations of the region. Historical fish preparations and teachings are not interchangeable with a modern barbecue recipe. This version uses a commercially prepared, food-safe cedar grilling plank and ordinary home-grill technique. Soaking the plank helps it withstand the heat and release a mild cedar aroma; indirect cooking gives the fish time to cook without setting the board alight. The maple and mustard glaze is a contemporary flavour choice.

Practical

Practical

  • Choose a purpose-made, untreated cedar cooking plank. Never use construction lumber, painted or stained wood, or timber treated with chemicals.
  • Soak the plank for at least 60 minutes and keep it submerged with a clean weight.
  • Set the barbecue up for indirect heat before adding the salmon. The plank should smell fragrant and smoke lightly, not burn with a sustained flame.
  • Use a thermometer in the thickest part of each portion; fish should reach 70°C. Thickness and grill conditions affect timing.
  • Keep a spray bottle of water nearby for small flare-ups at the plank edge, and stay beside the barbecue while cooking.
Ingredients

Ingredients

Plank

  • 1 untreated food-safe cedar grilling plank, about 30 × 15 cm; soak in water for at least 60 minutes

Salmon

  • 680 g skin-on salmon fillet, pin bones removed and cut into 4 portions of about 170 g each

Glaze

  • 30 mL pure maple syrup
  • 15 mL Dijon mustard
  • 10 mL neutral canola oil

Seasoning and serving

  • 3 g fine salt
  • 0.5 g freshly ground black pepper
  • 1 lemon, cut into wedges
Directions

Directions

Method

  1. Soak the plankSubmerge the untreated food-safe cedar plank in water for at least 60 minutes, weighing it down with a clean dish or other food-safe weight to keep it covered. Keep the salmon refrigerated until you are ready to season it.

  2. Prepare the grill and glazePreheat a lidded barbecue to medium heat, about 190–205°C, and set it up for indirect cooking. In a small bowl, whisk together the maple syrup, Dijon mustard and canola oil. Pat the salmon dry. Brush the flesh side with the glaze, then season it evenly with the salt and pepper.

  3. Start the plank and cook the salmonWith the lid open, place the soaked plank over direct heat for 3–5 minutes, just until fragrant and lightly smoking. Do not let it catch fire. Move the plank to the indirect-heat zone. Place the salmon skin-side down on the plank, close the lid and cook for about 15–20 minutes, depending on the thickness of the portions and your grill. Keep a spray bottle of water nearby for small edge flare-ups; move the plank if needed.

  4. Check the temperatureInsert a clean instant-read thermometer into the thickest part of each portion. Fish must reach 70°C. If a portion has not reached that temperature, continue cooking and check again. Do not rely on colour or flaking alone. Using heatproof gloves, remove the plank from the barbecue and transfer the salmon to a clean plate.

  5. Finish and serveRest the fish for 2 minutes. Squeeze lemon over the salmon or serve the wedges alongside. Bring it to the table while hot. Once cool, discard the plank; after grilling, it is not a serving board or a reusable cooking surface.

Practical

Practical

Serving

Make ahead: The plank can soak while you prepare other dishes. Keep the salmon refrigerated and mix the glaze shortly before cooking. Do not leave raw fish at room temperature while the grill heats.

Make-ahead

Storage: Refrigerate cooked salmon in a covered container within 2 hours and use within 3–4 days. Reheat leftovers until steaming hot, or serve them cold while keeping them refrigerated until serving. Discard the plank after use.

Storage and reheating

Serving: Serve with grilled vegetables, potatoes or a green salad. Lemon is the only garnish in this simple version; the cedar aroma and salmon remain central.

Control points

Control points

  • The plank catches fireMove it to indirect heat or briefly lift it off the grill using heatproof gloves. Douse only the burning board edge with a small amount of water; keep water away from hot coals and grease.
  • The fish is not at 70°C when the timer endsKeep cooking over indirect heat and check again in the thickest part. The timing is approximate and fillets vary in thickness.
  • The glaze darkens too quicklyMove the plank farther from direct heat and keep the lid closed so the fish cooks evenly.
  • The fish sticks to the plankSlide a fish spatula between skin and board. Leaving the skin on helps protect the flesh; some skin may remain on the plank.
  • The salmon seems dryCheck it earlier next time, but still confirm the 70°C safety endpoint. A thinner portion cooks faster than a thick centre cut.
Nutrition

Nutrition

  • Serving sizeOne salmon portion, about 170 g before cooking
  • CaloriesAbout 400 kcal
  • CarbohydrateAbout 6 g
  • ProteinAbout 35 g
  • FatAbout 24 g
  • FibreAbout 0 g
  • SodiumAbout 470 mg

Rounded generic-ingredient estimates are for one-quarter of the recipe and include a share of the maple syrup, mustard, oil, salt and lemon. Salmon species and wild or farmed fat content vary, as do product labels. The plank is not eaten. This is an ingredient-based estimate, not laboratory analysis or package-label information.

Salmon is a fish allergen. Check mustard and packaged ingredient labels for additional allergens and cross-contact. Wash hands, the thermometer, utensils and surfaces after they touch raw fish. Use a clean plate for cooked salmon, not the plate that held it raw. Keep the barbecue attended, use heatproof gloves and avoid splashing water onto hot coals or grease.

FAQ

FAQ

Can I use a cedar board from a hardware store?

No. Use a purpose-made, untreated food-safe cooking plank. Building materials may be treated, painted or unsuitable for food contact.

Does the plank need to be soaked?

Yes. Soak it fully for at least 60 minutes to reduce the chance of ignition and help it release a gentle aroma. Keep it attended on the grill.

Can I bake the salmon instead?

This recipe is written for a lidded barbecue and a cedar cooking plank. If you use an oven, follow the plank maker's oven directions and still cook the fish to 70°C; cooking time will differ.

Finish

Finish

  • Set the plank on a heatproof trivet before bringing it to the table.
  • Add a crisp green salad or simply grilled vegetables alongside.