Entree: United States – Native American / Indigenous – Cedar-Planked Salmon (Salmon fillets roasted on a soaked cedar plank to impart a smoky, resinous flavor, often finished with a light sweet-salty glaze)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 1 hr

Total 1 hr 15 min

Ingredients

- 4 salmon fillets, approx. 6 oz (170 g) each, skin-on
- 1 cedar plank, about 12 x 6 in (30 x 15 cm), soaked in water for at least 1 hour
- 2 tbsp (30 ml) melted butter or olive oil
- 2 tbsp (30 ml) maple syrup or 2 tbsp (30 g) brown sugar
- 1 tbsp (15 ml) soy sauce or tamari
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 g) coarse sea salt
- 1/2 tsp (1 g) freshly ground black pepper
- 2 cloves garlic, minced (approx. 6 g)
- 1 tbsp (15 ml) chopped fresh dill or 1 tbsp (15 ml) chopped fresh parsley for garnish
- Lemon wedges for serving

Instructions

1. Preheat grill to medium heat (about 350–400°F / 175–200°C). Place the soaked cedar plank on the grill for 3–4 minutes to begin releasing aroma and to dry slightly on top.
2. In a small bowl, whisk melted butter or oil with maple syrup (or brown sugar), soy sauce, lemon juice, minced garlic, sea salt, and black pepper.
3. Place salmon fillets, skin side down, on the cedar plank. Brush the tops of the fillets generously with the glaze mixture.
4. Transfer the plank to the grill, close the lid, and cook until salmon is opaque and flakes easily with a fork, about 12–18 minutes depending on thickness; glaze may caramelize slightly.
5. Remove plank from grill carefully and let rest 2–3 minutes. Garnish with chopped dill or parsley and serve with lemon wedges.