If you’re looking for an easy summer grilling recipe that feels a little special without being complicated, this cedar plank grilled sockeye salmon is such a delicious option. The smoky flavor from the cedar plank pairs perfectly with the rich salmon and sweet-tart maple blueberry chutney.
Whether you’re hosting friends for a backyard barbecue or simply want a fresh seasonal dinner idea, this grilled salmon recipe comes together surprisingly easily. Even better, the blueberry chutney adds a beautiful burst of flavor that works wonderfully with salmon and can be used on other grilled meats too.
Grilled Cedar Planked Sockeye Salmon with Maple Blueberry Chutney
Why You’ll Love This Cedar Plank Salmon
- Easy but impressive enough for entertaining
- Sweet and savory maple blueberry chutney
- Delicious smoky cedar plank flavor
- Perfect for summer grilling season
- Can be made on the grill or in the oven
Which Cut of Salmon to Choose?
I’ll be honest. I haven’t cooked fish very much. Thankfully, I found some skilled employees working at the fish counter and they were able to offer me some guidance. I had the choice between a whole salmon, salmon fillets, or salmon steaks.
I knew that I didn’t want a whole salmon simply because of the quantity. I was only feeding 2 people so it didn’t make sense. With fillets or steaks, I could buy only the portions I needed. For my purposes, she suggested the salmon steak because I would be grilling it. The steak is thicker and holds its shape better on the grill.
Picking Quality Salmon
When it comes to salmon, you should be looking for: clear eyes, no signs of browning, minimal bruising, firm flesh, and no fishy smell.
Serious Eats has a fantastic salmon buying guide that is really helpful.
And over on Mixin Mamas we have a guide to how to cook salmon without the smell. Comes in handy if you need to cook this inside instead of on the grill!
If you enjoy easy grilled meals, you might also love these grilling recipes for summer entertaining:
Cedar Planked Grilled Sockeye Salmon with Blueberry Chutney Recipe
Remember that you will need a cedar plank for grilling or baking in the oven. Look for these at the fish counter of your local grocery store.
Ingredients for this dish:
For the salmon:
- 4 sockeye salmon steaks, fresh
- 1/2 tbsp olive oil
- Salt and pepper to taste
For the chutney:
- 1/3 cup onion,chopped
- 1 tbsp olive oil
- 2 tsp. ginger (I used the kind from the tube but you can use fresh)
- 1 pint blueberries, fresh
- 1 tbsp brown sugar
- 1 tbsp maple syrup
- ¼ cup lime juice
Lime slices for serving
Instructions for making this:
Allow the mixture to cool while the salmon finishes cooking. Serve the salmon steaks with chutney spooned over top and store any leftover chutney in the fridge for other uses.
For the salmon:
Soak a 7 by 12 inch untreated cedar plank (I purchased mine at Loblaws at the fish counter so I was sure it was food grade) for at least half an hour or up to 24 hours.Â
Brush both sides of the salmon with the 1/2 T. of olive oil and sprinkle salt and pepper to taste on each side. I wanted a bit of a sear on the salmon, so I began by placing it directly on the grates of the grill, just for a minute or so on each side.
 Then I placed the cedar plank on the grill and placed the salmon on the plank. Put the lid down on the grill and continue to cook the fish until until the salmon flakes easily with a fork and reaches your preferred doneness (about 20 minutes).
For the chutney:
You want to begin by drizzling the 1 T. of oil into a small saucepan. Cook the onions over low to medium heat until they begin to turn transparent.Â
Stir in the ginger and cook for another minute or two.Â
Add the blueberries, brown sugar, maple syrup, and lime juice. Bring this mixture to a simmer and cook gently until the blueberries start to burst open. This will take about 4-6 minutes.Â
Pro tips: If you aren’t able to grill the salmon, you can still use the cedar plank in your oven. Cook at 425 degrees F for about 12-14 minutes.
Don’t throw away any extra chutney! Sweet and savory fruit chutneys like this can add so much flavor to grilled meals and cheese boards alike.
Looking for more easy seafood dinners? Browse our fish and seafood recipes section for more inspiration.
Tips for Using Cedar Planks
- Always soak the cedar plank before grilling
- Use untreated food-safe cedar planks only
- Keep a spray bottle nearby for flare-ups
- Grill with the lid closed for the best smoky flavor
- Cedar plank salmon can also be baked in the oven if needed
What to Serve with Cedar Plank Salmon
This grilled salmon pairs beautifully with:
- grilled vegetables
- potato salads
- rice pilaf
- fresh summer salads
- grilled asparagus
- grilled corn on the cob
And for dessert? Grilled Banana Boats!
Cedar Planked Grilled Sockeye Salmon with Blueberry Chutney
This cedar plank grilled sockeye salmon with maple blueberry chutney is an easy summer grilling recipe packed with smoky, sweet, and savory flavor. Perfect for backyard barbecues or simple weeknight dinners, this salmon recipe can be made on the grill or in the oven.
Ingredients
For the salmon:
- 4 sockeye salmon steaks fresh
- 1/2 tbsp olive oil
For the chutney:
- 1/3 cup onion chopped
- 1 tbsp olive oil
- 2 tsp. ginger I used the kind from the tube but you can use fresh
- 1 pint blueberries fresh
- 1 tbsp brown sugar
- 1 tbsp maple syrup
- ¼ cup lime juice
- Salt and pepper to taste
- Lime slices for serving
Instructions
-
For the salmon: Soak a 7 by 12 inch untreated cedar plank (I purchased mine at Loblaws at the fish counter so I was sure it was food grade) for at least half an hour or up to 24 hours.Â
-
Brush both sides of the salmon with the 1/2 T. of olive oil and sprinkle salt and pepper to taste on each side. I wanted a bit of a sear on the salmon, so I began by placing it directly on the grates of the grill, just for a minute or so on each side.
-
 Then I placed the cedar plank on the grill and placed the salmon on the plank. Put the lid down on the grill and continue to cook the fish until until the salmon flakes easily with a fork and reaches your preferred doneness (about 20 minutes).
-
For the chutney: You want to begin by drizzling the 1 T. of oil into a small saucepan. Cook the onions over low to medium heat until they begin to turn transparent.
-
Stir in the ginger and cook for another minute or two.
-
Add the blueberries, brown sugar, maple syrup, and lime juice. Bring this mixture to a simmer and cook gently until the blueberries start to burst open. This will take about 4-6 minutes.
-
Allow the mixture to cool while the salmon finishes cooking. Serve the salmon steaks with chutney spooned over top and store any leftover chutney in the fridge for other uses.
Recipe Notes
Pro tip: If you aren’t able to grill the salmon, you can still use the cedar plank in your oven. Cook at 425 degrees F for about 12-14 minutes.
Don’t throw away any extra chutney! It is DELICIOUS and could be used on a variety of meats (chicken, pork for example). It’s even yummy when served on a traditional British cheese and chutney sandwich or poured over a block of goat cheese and served with crackers.
Frequently Asked Questions
Do you have to soak a cedar plank before grilling salmon?
Yes. Soaking the cedar plank helps prevent it from catching fire too quickly on the grill. Most cedar planks should be soaked in water for at least 1-2 hours before use.
Can cedar plank salmon be baked in the oven?
Yes. While grilling gives the salmon a smoky flavor, you can also cook cedar plank salmon in the oven. Place the soaked plank on a baking sheet and bake according to the recipe instructions.
What does cedar plank salmon taste like?
Cooking salmon on a cedar plank adds a subtle smoky, woodsy flavor that pairs beautifully with rich salmon and sweet glazes or chutneys.
Can I use frozen salmon?
Yes, but for best results thaw the salmon completely and pat it dry before grilling. This helps the salmon cook more evenly.
How do I know when salmon is done cooking?
Salmon is done when it flakes easily with a fork and reaches your preferred doneness. The internal temperature should reach 145°F according to food safety guidelines.
What can I use instead of blueberry chutney?
This salmon also tastes delicious with cranberry chutney, mango salsa, peach salsa, or a simple maple glaze.
Can I make the maple blueberry chutney ahead of time?
Yes. The chutney can be made ahead and stored in the refrigerator for several days. In fact, the flavors often become even better after sitting for a bit.
What sides go well with cedar plank salmon?
This salmon pairs well with grilled vegetables, rice pilaf, potato salads, grilled asparagus, fresh summer salads, and grilled corn on the cob.
Storage and Reheating Tips
Store leftover salmon in an airtight container in the refrigerator for up to 2 days. The maple blueberry chutney can be stored separately in the refrigerator for several days.
To reheat, warm the salmon gently in the oven at 275°F until heated through. You can also reheat it in the microwave in short intervals, but the oven helps preserve the texture better.
Leftover salmon is also delicious chilled and flaked over salads or grain bowls.
This cedar plank salmon is such a delicious way to enjoy summer grilling season. The smoky salmon and sweet maple blueberry chutney make a beautiful combination that feels both comforting and a little special.
Whether you’re making it for a weeknight dinner or serving guests at a backyard barbecue, this recipe is sure to become a seasonal favorite.
If you try this recipe, I’d love to hear what you served alongside it!
More of the Best Seafood Dishes
- 15 Minute Shrimp Tacos from Jen Around the World
- Oysters Rockafeller from Art of Natural Living
- Pasta Carbonara with Shrimp and Leeks from A Kitchen Hoor’s Adventures
- White Fish Caprese from That Recipe
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Tammilee Tips says
My husband loves grilled salmon!! I think he has cooked every way possible but always goes to the grill, but I don’t think he has had it with a chutney like this before.