Few dishes capture the spirit of Atlantic Canadian cooking quite like cedar planked salmon. It’s a method that’s simple, rustic, and deeply rooted in the traditions of cooking over wood and fire. When fresh Atlantic salmon meets aromatic cedar and the unmistakable sweetness of maple, the result is a dish that feels both timeless and unmistakably regional.
Cooking salmon on a cedar plank isn’t just about presentation, it’s about flavour. As the plank heats, it releases fragrant oils that gently perfume the fish while protecting it from direct heat. The result is salmon that stays moist and tender while taking on subtle smoky notes that elevate its natural richness.
Atlantic salmon is perfect for this technique. Its buttery texture and bold flavour hold up beautifully to the cedar and the grill or oven heat. When prepared this way, the fish becomes the star of the plate, clean, rich, and beautifully aromatic.
To enhance the salmon even further, a maple-infused baste adds a layer of classic Canadian flavour. Maple syrup brings natural sweetness and a light caramelization as the salmon cooks, while fresh dill adds a bright herbal note that complements the richness of the fish. Together, they create a delicate balance that highlights the salmon rather than overpowering it.
Alongside the salmon, a warm maple mustard sauce ties the whole dish together. This sauce is bold, comforting, and surprisingly balanced. The sweetness of maple meets the sharp tang of classic yellow mustard, creating a flavour combination that’s both nostalgic and sophisticated. Shallots add depth and savoury sweetness, while fresh dill carries the herbaceous notes from the salmon through the entire dish.
The key to the sauce’s character is its simplicity. Rather than relying on overly complex ingredients, it celebrates a handful of familiar flavours working together in harmony. Maple provides warmth and richness, mustard adds brightness and bite, and butter smooths everything into a silky finish.
When plated together, the cedar-planked salmon and maple mustard sauce create a dish that feels right at home whether you’re serving guests at a summer cookout or preparing a cozy dinner on a cool evening. The aromas of cedar, maple, and fresh herbs immediately evoke the forests and coastal waters that inspire so much of Atlantic Canadian cuisine.
There’s also something special about serving salmon directly from the plank. It brings a sense of rustic elegance to the table, simple, natural, and inviting. It’s the kind of presentation that sparks conversation and makes the meal feel like an occasion.
This dish is a reminder that great cooking often comes down to respecting ingredients and letting them shine. Fresh Atlantic salmon, fragrant cedar, and pure maple syrup are already exceptional on their own. When brought together thoughtfully, they create something truly memorable.
If you’re looking for a dish that celebrates regional flavours while remaining approachable and comforting, cedar planked Atlantic salmon with maple mustard sauce is a perfect place to start. It’s a beautiful example of how traditional techniques and local ingredients can come together to create something both elegant and deeply satisfying.
Cedar Planked Atlantic Salmon with Maple Mustard
Ingredients
Planked salmon
- 2 cedar planks
- 2 X 8oz salmon filets
- ¼ lb butter
- 2 oz maple syrup
- 1 tbsp fresh chopped dill
- Salt and pepper to taste.
Maple Mustard Sauce
- 2 tbsp butter
- 2 shallots diced
- 1 cup maple syrup
- ¼ cup prepared mustard (French’s mustard works the best will not work with “fancy” mustard)
- 2 tbsp chopped fresh dill
- Salt and pepper to taste
In a medium size frying pan, melt butter then sauté shallots and dill for few minutes until shallots are soft.
Add the maple, mustard and salt & pepper.
Bring to a boil then reduce to a gentle simmer for 15 to 20 minutes.
Instructions
- Soak 2 x4 individual cedar planks in water overnight.
- Charbroil plank to let aromas out.
- Combine the butter, maple, dill and salt and pepper to make a baste.
- Baste salmon portion and bake at 400 degrees for 12 to 14 minutes.
- Serve with maple mustard sauce on side.
