North County Outlook - Community newspaper serving Marysville, Arlington, Tulalip, Smokey Point, Lakewood

Apple Glazed Cedar Salmon


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Apple Glazed Cedar Salmon by Chef Gerry Schultz.

Cooking salmon on cedar wood is a Northwest signature dish that we often serve at many of our functions here at Tulalip. This type of preparation offers numerous options for seasoning or glazing the salmon.

This recipes is one of our signature holiday choices, that is relatively simple to prepare, which I think you are sure to enjoy.

Cedar planks can be found at any brick and mortar specialty food store or an online grocery. If you can't find cedar boards, you can also use a cedar paper for wrapping individual portions, the rest of the process remains the same.

Once the recipe is prepared, cook the salmon in the oven or on a grill, with the lid closed. A grill will give the salmon a smokier flavor and will shorten the life of the cedar planks, but it is also a very nice way to serve the Salmon to your guests.


Serves 6

Apple Dill Aioli yields 3 cups


2 cups apple cider

2 cups mayonnaise

1 tablespoon lemon zest, diced or finely grated

2 teaspoons fresh squeezed lemon Juice

1 tablespoon apple cider vinegar

½ Granny Smith apple; peeled, grated, and chopped

*1.5 teaspoons roasted garlic, chopped

¼ cup fresh dill, chopped

2 tablespoons dill relish


Reduce apple cider to a glaze, which should be about 1/3 cup. Cool and set aside. Mix all ingredients in a large bowl. If still lumpy, then lightly blend.

*Roasted garlic can be purchased at the store or simply cover garlic cloves with oil and sauté or bake in the oven until golden brown. Remove garlic from oil (the oil is great for cooking with any recipe where the garlic flavor will benefit the dish; and if you use good olive oil, it is a great dip for freshly baked bread).

Apple glazed Cedar Plank Salmon with Apple Dill Aioli


1 Cedar plank (5.5" or 6" X 15" or larger)

1 Granny Smith apple, skin on and core removed *

1 filet of salmon, skin off and pin bones removed

Spiced Apple Glaze


1 quart apple cider

1 tablespoon butter

1 teaspoon shallots, chopped (optional)

1 teaspoon fresh garlic, chopped

4 sprigs fresh thyme (or 1/4 teaspoon dry)

1 slice fresh ginger, with skin

1 small cinnamon stick (or ¼ teaspoon ground)

1 whole clove

1/2 Granny Smith apple, seeded & diced with skin on

¼ teaspoon black pepper

1 bay leaf

Glaze Method: Melt Butter in a small sauce pan, add shallots, garlic, thyme, ginger, cinnamon stick, apple, and pepper. Sauté briefly while stirring constantly. Add the apple cider and let simmer on low heat until reduced by half.

Mix corn starch and water and completely whisk into apple mixture. This should thicken the sauce to a glaze. If not thick enough, repeat the process and add more corn starch mix. Strain the mixture and cool.

Plank Salmon Method: Soak the cedar plank in water for about 1 hour or more, overnight works best. Use a meat slicer or a sharp knife and slice the apple into 1/8 inch slices from the top to the bottom. Lay the slices all the way around (overlapping them) the plank to the outside edge. Place the salmon in the center of the cedar board. If the filet is too long - fold the last 2 inches of the tail back under the filet. Cover with 3 quarters of the cooled Apple Glaze. Season with salt and pepper or about 1 tablespoon of seasoning salt. Place the salmon in a 350 degree preheated oven and cook for about 10–15 minutes depending on the filet size. It can be checked with a thermometer, with a 125–130 degrees optimal temperature in the center of the filet.

Remove, and glaze a second time with the remaining apple glaze. Serve with Apple Dill Aioli.

Note: Sauce will thicken more when it cools. Also if it comes out a little too thick just add a little cider to thin it.


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