Cedar Board Salmon

"It sounds crazy, but it's a terrific way to cook salmon. The method is over 5000 years old developed by the Haida Nation of the pacific northwest. The marinade is my own favourite but you can have it whatever way you want. The cedar doesn't catch fire when it is soaked with water for a day, but the bottom will char. The flavour it gives to the fish is out of this world and done to perfection. If you're looking for something different, easy, and melt in you're mouth orgasmic, give this a try. You won't be disappointed"
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Ready In:
24hrs 25mins




  • You'll also need 1 board of 3/4" thick cedar (big enough to fit all the fillets upon) Submerge the cedar board in water the night before.
  • Combine marinade ingredients with salmon and refridgerate for 24 hours.
  • Set barbeque to medium and place cedar onto grill.
  • Place fillets on board flesh side down.
  • Close cover and cook 25 minutes (Salmon should be opaque all the way through).

Questions & Replies

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  1. Paul, thanks for sharing this recipe! My favorite 5-star restaurant serves salmon this way and I wanted to create it at home. I wasn't disappointed. My husband won't eat salmon any other way... and I agree with him that it doesn't taste the same. Everyone should try this! :-)


<p>I grew up in Niagara Falls Ontario and I was the youngest of 8 children. My mother cooked very plain and for stretching a budget. But she had a few dishes that she made that were fantastic and very tough to duplicate. I learned to cook on my own when I went away to school. <br />These days I live in Whitby Ontario, a small town of about 110,000 that is east of Toronto. I live with my wife Donna and our two great kids, Darby and Scott. <br />I like recipes that are not so complex that they take away the fun of cooking. I don't like a lot of preparation. I love to fill the house up with mouth watering aromas. I do the majority of the cooking at home mostly because I like doing it.</p>
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