Save Grilled cedar plank salmon with Pacific berry quinoa salad is my answer to weeknight meals that feel special without weighing you down. This fresh combination pays tribute to the season’s best produce and the rich flavors of the Pacific Northwest, all while delivering a nutrient-packed, satisfying plate you can pull together even on a busy afternoon.
I made this first on a travel-inspired whim after visiting the Oregon coast, and it quickly became my family’s go-to backyard cookout recipe. The way the cedar softens the salmon and infuses it with delicate smokiness absolutely makes it.
Ingredients
- Cedar plank: One large untreated cedar grilling plank that has been soaked well This is what brings signature woodsy aroma Be sure to use food-safe planks
- Salmon fillets: Choose wild-caught Pacific salmon for best flavor and sustainability The skin helps the fillets hold shape while grilling
- Olive oil: For the glaze and vinaigrette look for extra-virgin for both flavor and healthful fats
- Dijon mustard: A sharp bite to balance the salmon’s richness If possible opt for a smooth-style Dijon
- Pure maple syrup: Just enough sweetness to caramelize on the grill True maple syrup makes a big difference in taste
- Fresh lemon juice: Brings brightness look for firm lemons and juice them fresh
- Smoked paprika: Adds a gentle smoky depth Pick a fresh jar for strongest flavor
- Salt and cracked black pepper: Season generously taste before serving
- Quinoa: White or tri-color both work well Look for quinoa that is pre-rinsed or rinse well before cooking
- Vegetable broth: Enhances the quinoa with extra body Choose low-sodium if possible
- Mixed Pacific greens: A blend of arugula spinach and baby kale gives varied texture and nutrition Opt for greens that are perky and unstressed
- Fresh berries: Any mix of blackberries blueberries or marionberries Use local berries when possible
- Toasted hazelnuts: Crunch and a hint of sweetness Pacific Northwest hazelnuts are the classic go for unsalted and toast lightly
- Dried cranberries: Tiny bursts of tartness choose plump soft ones
- Goat cheese: Creamy tang to finish seek out one with a short ingredient list for a more natural flavor
- Lemon-herb vinaigrette: Brightens the salad This blend of olive oil lemon juice honey dill parsley and garlic ties everything together Use fresh herbs if available
Instructions
- Prepare the Quinoa:
- Bring quinoa and vegetable broth to a gentle boil in a medium saucepan Lower the heat cover and simmer about fifteen minutes until the liquid is absorbed Fluff quinoa gently with a fork to separate the grains and let it cool
- Make the Vinaigrette:
- Whisk together the olive oil lemon juice honey chopped dill chopped parsley and minced garlic in a small bowl Season with a pinch of salt and pepper Whisk thoroughly for a creamy texture
- Prepare Salmon Glaze:
- In a separate bowl blend together olive oil Dijon mustard pure maple syrup fresh lemon juice smoked paprika and a sprinkle of salt and black pepper Mix until the glaze is smooth and shiny
- Preheat the Grill and Plank:
- Preheat your grill to medium-high temperature Aim for about four hundred degrees Fahrenheit Remove your cedar plank from the soaking water and pat it dry Lay it on the grill and let it preheat two to three minutes until faint smoke rises
- Grill the Salmon:
- Pat the salmon fillets dry with a paper towel Brush each fillet generously with the prepared glaze Arrange them skin-side down on the hot cedar plank Close your grill lid and let the salmon gently cook for twelve to fifteen minutes The salmon is ready when it flakes easily and registers one hundred forty five degrees Fahrenheit internally
- Assemble the Salad:
- In a large mixing bowl combine the fully cooled quinoa Pacific greens fresh berries toasted hazelnuts and dried cranberries Spoon half of the vinaigrette over and toss gently with large forks or salad paddles so you do not crush the berries
- Finish and Serve:
- Divide the salad onto four plates or a large platter Sprinkle each with crumbled goat cheese Lay the hot grilled salmon on top Serve immediately with extra vinaigrette on the side if desired
Save My favorite addition is the medley of Pacific berries They wake up the grain salad and make every bite feel special Last summer my niece declared salad was never her thing until she tried these sweet nuts and tart berries in the mix That memory sticks with me
Storage Tips
Leftover salmon can be enjoyed cold on salads or in wraps for up to two days Store the quinoa salad and salmon separately in airtight containers Salad will stay fresh for about three days but wait to dress until just before serving to keep greens crisp
Ingredient Substitutions
No cedar plank Use hardwood grilling chips in a smoker box or wrap fish in foil for a subtler smoke flavor Swap salmon with steelhead trout or arctic char for a similar texture and taste If hazelnuts are unavailable walnuts or toasted pecans make a great substitute Goat cheese can be left out for a dairy-free version or swapped with feta for a tangier kick
Serving Suggestions
Pile everything into grain bowls for lunch prep or serve platter-style for a light dinner This pairs beautifully with roasted winter squash or simple grilled asparagus For an easy dinner party double the salad and set out lemon wedges for a final squeeze
Cultural and Historical Context
Cedar plank cooking is a Pacific Northwest tradition originally practiced by indigenous communities to give salmon a fragrant wood-kissed taste Using berries hazelnuts and wild greens in salads is rooted in the local foraging culture Each ingredient celebrates what the region naturally offers in abundance
Seasonal Adaptations
Switch blackberries for strawberries or even diced pears as seasons shift Baby kale can be replaced with chopped chard or hardy spinach in cooler months Try adding fresh peas or thinly sliced radishes during spring
Success Stories
A family in my book club made this for their annual summer get-together and swapped in local honey for the vinaigrette For their holiday table they used roasted cranberries in place of fresh berries and it was a huge hit
Freezer Meal Conversion
While the salad portion is best fresh the glazed salmon can be prepped ahead Glaze and freeze uncooked individual salmon fillets on parchment Once ready to cook transfer directly to a soaked plank and grill from frozen adding a few minutes to the cooking time
Save Serve as soon as the salmon is cooked through for the absolute best flavor and texture Everyone will remember the contrast of warm salmon with cool, berry-studded salad.
Recipe FAQs
- → What berries work best in the quinoa salad?
Fresh blackberries, blueberries, or marionberries all complement the salad. Use what's in season for the freshest flavor.
- → How do you prevent cedar planks from burning on the grill?
Soak cedar planks in water for at least 1 hour or overnight. This helps release smoke while preventing burning.
- → What alternatives exist if cedar planks aren't available?
You can grill salmon directly on foil, adding small cedar chips to the grill for that signature aroma.
- → Can this dish be made ahead?
The quinoa salad components can be prepped ahead, but assemble and serve the salmon and salad fresh for best flavor.
- → Is this meal gluten-free?
Yes, the ingredients are naturally gluten-free, making it suitable for those following gluten-free diets.