Cedar Plank Salmon

Cooking salmon on cedar is one of the oldest culinary traditions of the Pacific Northwest, practised by First Nations peoples long before European settlers arrived. The plank was both a plate and a cooking vessel — salmon was lashed to the wood, stood upright beside the fire, and slowly roasted in the smoke until the flesh was sweet and flaky.

What makes it great is the gentle alchemy of wood and fish: the cedar perfumes the salmon with a warm, resinous smokiness while the plank keeps the flesh moist and prevents it from drying out. A light brown sugar-maple glaze caramelizes on top, echoing the sweet-smoky character of the technique. It’s rustic, beautiful, and tastes like a campfire on the beach.

West Coast / BC recipes →