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Cedar Plank Roasted Salmon

Add some local maple syrup, red onions and salt and pepper to your 6-7 ounce salmon fillet. Then get creative with additional seasonings!

Squeeze some fresh lemon over the salmon after removing it from the broiler or the grill to both douse the flames and add an acidic bite.

The Many Faces Of Salmon

According to Chef Daniel Orr’s taste, wild salmon is the best salmon. But there are so many other factors to consider when selecting salmon from the store:

  • King Salmon has the highest omega-3 oil content and most velvety texture.
  • Sockeye Salmon has the firmest flesh of wild Pacific salmon with a high fat content.
  • Coho Salmon is milder flavored and more lean than Sockeye and King Salmon.

It also depends where they are caught. Salmon gain a lot of fat in the ocean to make their journey up, and they burn off that fat as they get closer to their spawning site. So, Chef Orr recommends getting the fish as freshly from the ocean as possible.

A less expensive option is to buy farm-raised salmon. They are kept in the ocean in large netted areas and fed food pellets. Find some that have been fed organic food, says Chef Orr. This will be more expensive, but it’s worth it.

Cedar Plank Roasted Salmon


  • 1 cedar plank
  • 1 6-7 ounce filet salmon
  • 1 tablespoon grade B maple syrup
  • 1/4 cup red onions
  • pinch salt and pepper
  • 3-4 slices Meyer lemons
  • pinch of crushed red pepper flakes

Cooking Directions

  1. Combine maple syrup, red onions, salt and pepper and crushed red pepper flakes. Coat both sides of the salmon in the mixture.
  2. Place 3-4 slices of Meyer lemons on cedar plank. Place salmon on top. (Cover salmon with any leftover red onions if you like.)
  3. Cook under the broiler for 5-7 minutes depending on the heat. If you are cooking it on a grill, close the lid so the smoke can enrobe the salmon.
  4. Squeeze fresh lemon on the finished salmon.

Chef Daniel Orr

Chef Daniel Orr is the owner of FARMbloomington and the author of several cookbooks. He draws from a lifelong curiosity about individual ingredients combined with extensive training in the art of finding food’s true essence and flavor. The result is simple, yet sophisticated; the best of American food tempered by classic European training.

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