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Cedar Planked Grilled Sockeye Salmon with Blueberry Chutney

This Cedar Planked Grilled Sockeye Salmon with Blueberry Chutney is truly a delight. Flavorful and incredibly easy to make, this meal is light and delicious, perfect for summer grilling. No grill available? You can make it in your oven too with fantastic results!
Course Main Course
Cuisine American
Keyword blueberries, fish, grilling, salmon
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 151 kcal


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


  1. 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. 

  2. 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.

  3.  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 the fish is flaky – about 20 minutes.

  4. 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. 

  5. Stir in the ginger and cook for another minute or two. 

  6. 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. 

  7. 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.

Nutrition Facts
Cedar Planked Grilled Sockeye Salmon with Blueberry Chutney
Amount Per Serving
Calories 151 Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 4mg0%
Potassium 149mg4%
Carbohydrates 26g9%
Fiber 3g13%
Sugar 18g20%
Protein 1g2%
Vitamin A 65IU1%
Vitamin C 17mg21%
Calcium 16mg2%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.