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
1️⃣ Soak the cedar plank in water for at least 2 hours (or overnight for best results).
2️⃣ Pat the salmon dry and place it on the soaked plank.
3️⃣ In a small bowl, whisk together maple syrup, Dijon mustard, salt, pepper, smoked paprika, and melted butter.
4️⃣ Brush the mixture generously over the salmon fillet.
🔥 Step 2: Smoke the Salmon
1️⃣ Preheat your grill to medium heat (375°F / 190°C).
2️⃣ Place the cedar plank directly on the grill grates and close the lid.
3️⃣ Smoke for 15-20 minutes or until the salmon flakes easily with a fork.
🔥 Step 3: Make the Huckleberry Reduction
1️⃣ In a small saucepan over medium heat, combine huckleberries, honey, balsamic vinegar, thyme, salt, and pepper.
2️⃣ Simmer for 10-15 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon.
🔥 Step 4: Serve & Enjoy
1️⃣ Carefully remove the cedar plank from the grill and let the salmon rest for 5 minutes.
2️⃣ Drizzle the huckleberry reduction over the salmon.
3️⃣ 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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