Cedar Planked Salmon with Blueberry Compote

Cedar Planked Salmon with Blueberry Compote

You know your meal is gonna be good when it starts with lumber. Don’t forget to add the beer, to the recipe and to the chef. This delightfully easy salmon dish is sure to impress your guests – but shhh, don’t tell them how easy it is.


250g salmon
1 cedar plank
1 1/2 cups frozen blueberries
1/2 cup Big Rock Purple Gas (find it here) (omit for SIBO friendly – sub with water)
3 tbs balsamic vinegar (sub with red wine or red wine vinegar for SIBO friendly)
Salt and pepper to taste


In a medium saucepan, combine the blueberries, beer and vinegar. Season with salt and pepper and simmer until reduced by half. Set aside.

Meanwhile, preheat your barbecue. Soak the cedar plank in water for a minimum of 20 mins, or however long it describes in the manufacturers instructions. Once you are ready to cook the salmon, season the salmon with salt and pepper and place on the plank. Over medium heat (or at approximately 350F if your oven reads temperature) place the cedar plank, with the salmon, on the barbecue. However rare, be sure to watch out for flare ups or the cedar plank lighting on fire. Cook until the salmon is an internal temperature of 120F then remove from heat and set aside.

Once cooked, let the fish sit for 5 mins then serve with approximately 1/4 cup of blueberry compote.

Serves 2

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