National Dish Canada: Cedar-Planked Salmon (Recipe)
In this article
Meet Cedar-Planked Salmon, the dish that turns an ordinary barbecue into something worth remembering. A fillet of salmon rests on a soaked plank of cedar over the coals, drinking up a gentle woodsmoke while the wood shields it from the fiercest heat. The result is fish that stays impossibly moist, glazed with honey, garlic and lemon. This is Canada on a plate — rustic, generous and quietly spectacular.
About Cedar-Planked Salmon
Cedar-Planked Salmon is not merely a recipe, it is an occasion. It comes from the Canadian kitchen and has earned its reputation through a remarkable flavour and a genuinely simple method. The salmon is grilled on a cedar plank, which lends the fish a subtle smokiness you cannot achieve any other way. The board does double duty: it perfumes the salmon and shields it from direct heat, so the flesh stays juicy and tender right through to the centre.
Ingredients (serves 1–2)
- 300 g fresh salmon
- 1 cedar grilling plank
- 2 tablespoons olive oil
- 1 tablespoon honey
- 2 cloves garlic, chopped
- Juice of one lemon
- Salt and pepper to taste
Shopping for the ingredients
To make a proper cedar-planked salmon you need genuinely fresh ingredients. Look for good-quality salmon from a sustainable fishery — it makes an unmistakable difference to the finished dish. When buying the cedar plank, check that it is sold specifically for grilling and is untreated; anything else has no place near your food. The remaining items, olive oil and seasonings included, are easy to find in any well-stocked supermarket.
Preparing the dish
Preparation is refreshingly straightforward. Soak the cedar plank in water for at least two hours so it smoulders rather than burns on the grill. While it soaks, whisk together the marinade of olive oil, honey, chopped garlic and lemon juice. Rinse the salmon thoroughly, pat it dry, then season it with salt and pepper before laying it in the marinade to take on the flavours.
Step-by-step instructions
- Soak the cedar plank in water for at least 2 hours.
- Whisk together the marinade of olive oil, honey, garlic and lemon juice.
- Season the salmon with salt and pepper, then lay it in the marinade.
- Preheat the grill to a medium heat.
- Place the cedar plank on the grill and let it heat through for 3–4 minutes.
- Set the marinated salmon on the plank and close the lid.
- Grill the salmon for roughly 15–20 minutes, until just cooked through.
- Lift it off the grill and let it rest for a few minutes before serving.
Gluten-free / lactose-free version
The recipe for cedar-planked salmon is naturally gluten-free and lactose-free. Every component, from the seasonings to the marinade, is free of gluten-containing ingredients. Do still check the labels on shop-bought items to rule out hidden allergens, particularly in ready-made sauces or spice blends. With that small precaution, this is a dish you can serve to almost any guest without a second thought.
Tips for vegans and vegetarians
Although cedar-planked salmon is a fish dish, there is a fine alternative for vegans and vegetarians. Instead of salmon, grill vegetables such as courgette, aubergine or peppers directly on the cedar plank — they take on the woodsmoke beautifully. Marinate them in the same blend of olive oil, honey (or maple syrup) and seasonings to deepen the flavour. Serve them alongside Grilled Veggie Skewers for a plant-based spread that loses nothing to the original.
More tips and tricks
Success on the grill comes down to watching the temperature. Too much heat and the fish dries out before the smoke has done its work. A built-in grill thermometer helps you keep things in the right range, and it is worth keeping a spray bottle of water to hand in case the plank catches. Resist the urge to turn the salmon repeatedly — leave it be and it will stay succulent and hold together neatly when you serve it.
Adapting the recipe to your taste
This recipe takes happily to adjustment. Prefer things hotter? Add a little chilli powder or a squeeze of sriracha to the marinade. For a sweeter, more distinctly Canadian note, swap the honey for maple syrup — the same trick that gives Maple Glazed Salmon its character. If you like a sharper citrus edge, add lime juice alongside the lemon. Small changes like these let you tune the dish precisely to your own palate.
Ingredient substitutions
Several ingredients here can be swapped without harm. In place of cedar, try planks of apple wood or cherry wood for a milder, fruitier smoke, or use seaweed for a briny, coastal note. If salmon is not to your liking, other firm fish work well — trout or tuna both take to the plank, as the closely related Cedar Baked Trout shows, and Arctic Char is another excellent northern option. These variations keep the method fresh no matter how often you return to it.
Drink pairing ideas
A good cedar-planked salmon deserves a refreshing drink alongside. A dry white wine such as Sauvignon Blanc or Chardonnay is the classic partner, its acidity cutting cleanly through the rich fish. For an alcohol-free option, a sparkling lemon and ginger tea is an excellent choice. A light beer with a twist of lemon also complements the smoky notes rather nicely without overwhelming them.
Serving and presentation ideas
The presentation should look as good as the salmon tastes. Serve the fish straight from the cedar plank for a rustic, unfussy look that always draws comment at the table. Garnish with fresh herbs such as dill or parsley and plenty of lemon slices for colour and contrast. A few crisp vegetable sticks or a light bed of salad around the fish rounds out the plate handsomely.
A bit of history
Grilling on cedar has deep roots in the Canadian kitchen and stands as an example of sustainable, resourceful cooking. The technique was originally practised by the First Nations of the Pacific Northwest, who used it to intensify the flavour of fish and other seafood long before it reached restaurant menus. In the modern kitchen it has spread widely and become a genuine trend, prized not only across Canada but internationally too. It is a fine illustration of how cultural tradition can be carried into contemporary Canadian cuisine.
More recipe ideas
Summary: Cedar-Planked Salmon
Cedar-planked salmon is a singular dish that impresses on the plate as much as it does on the palate. The pairing of tender salmon with the smoky perfume of cedar makes for an experience that lingers long after the meal. Whether you are cooking for a festive occasion or a relaxed evening around the grill, this recipe is an outstanding choice. Enjoy the making of it — and enjoy one of the finest specialities Canada has to offer.
