Cedar-plank salmon

Cedar-plank salmon is a fish delicacy that involves cooking salmon on cedar planks, a unique method of cooking which is believed to have been originally practiced by the Native Americans who mostly used Western red cedar (a type of cypress). The wood planks, which must be free from any surface coatings or chemicals, are typically immersed in water into which coarse salt, fruit juice, or wine can be added.

Once dried and heated on the grill, the planks are topped with salmon fillets that can either be left with their skin intact or skinned. Salmon is typically marinated in oil, seasonings, and fresh aromatic herbs such as rosemary, thyme, dill, oregano, parsley, juniper berries, or even fir needles.

Alternatively, the fish fillets can be coated with a mixture of mustard and maple syrup, honey, or brown sugar. Not only does this unique technique enhance the flavor of the fish by imparting a pleasant smokiness and woody aroma to it, but it also allows it to seal its juices and remain moist.

This fish specialty is typical of both Canada and the USA, particularly British Columbia and the Pacific Northwest region, respectively.