Difficulty: Medium | Serves: 4
Infused with the deep aroma of smoldering cedar and paired with a rich huckleberry reduction, this Smoked Cedar Salmon is a tribute to traditional Indigenous cooking methods. The slow smoking process enhances the natural sweetness of the fish, while the tangy berry sauce adds a burst of fruity complexity. This dish is a perfect balance of smoke, sweetness, and a touch of wild foraged flavors.
“Smoked Cedar Salmon”
Ingredients For Smoked Cedar Salmon with Huckleberry Reduction
For the Salmon:
1 large wild-caught salmon fillet (about 1.5 lbs) 
1 cedar plank, soaked in water for at least 2 hours 
2 tablespoons 
maple syrup 
1 tablespoon Dijon mustard 
1 teaspoon sea salt 
½ teaspoon freshly ground black pepper 
½ teaspoon smoked paprika 
1 tablespoon melted butter 
For the Huckleberry Reduction: 1 cup fresh or frozen huckleberries 
¼ cup honey 
2 tablespoons balsamic vinegar 
1 teaspoon fresh thyme leaves ¼ teaspoon salt ¼ teaspoon black pepper
For Serving: Roasted root vegetables (sweet potatoes, parsnips, or carrots) 
Wild rice or quinoa 
Fresh herbs for garnish
Cooking Steps For Smoked Cedar Salmon with Huckleberry Reduction
Step 1: Prepare the Cedar Plank & Salmon
Soak the cedar plank in water for at least 2 hours (or overnight for best results).
Pat the salmon dry and place it on the soaked plank.
In a small bowl, whisk together maple syrup, Dijon mustard, salt, pepper, smoked paprika, and melted butter.
Brush the mixture generously over the salmon fillet.
Step 2: Smoke the Salmon Preheat your grill to medium heat (375°F / 190°C). Place the cedar plank directly on the grill grates and close the lid. Smoke for 15-20 minutes or until the salmon flakes easily with a fork.
Step 3: Make the Huckleberry Reduction In a small saucepan over medium heat, combine huckleberries, honey, balsamic vinegar, thyme, salt, and pepper. Simmer for 10-15 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon.
Step 4: Serve & Enjoy Carefully remove the cedar plank from the grill and let the salmon rest for 5 minutes. Drizzle the huckleberry reduction over the salmon. Serve with roasted root vegetables, wild rice, and fresh herbs for a stunning, flavor-packed meal!
Earthy, smoky, and bursting with the sweetness of wild huckleberries, Smoked Cedar Salmon this dish is a true celebration of Indigenous flavors. Whether cooked on an open fire or a backyard grill, this Smoked Cedar Salmon brings the spirit of the Pacific Northwest to your table!
Craving More Extreme Culinary Adventures? If you’re fascinated by rare and ancient food traditions, explore our guide to Jhal Muri: Kolkata’s Iconic Spicy Puffed Rice Snack! You Need to Try! with Indigenous Roots for the Adventurous Food Lover.
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