Cedar-Baked Salmon

Makes 6 servings

Cedar shingles and shims, available at lumberyards, impart a unique flavor to salmon when baking. For this recipe, you’ll need to soak 2 untreated cedar shingles or 1 package cedar shims in water for at least 2 hours or preferably overnight.


1 1/2 lb salmon fillets 750 g
  Grated zest and juice of 1 lime  
1 1/2 cups diagonally sliced asparagus 375 mL
1/4 cup julienned leek 50 mL
thin slices red onion
1/4 cup diagonally sliced celery 50 mL
1/2 cup thickly sliced shiitake mushrooms 125 mL
medium tomatoes, seeded and cut into strips
fresh basil leaves, slivered
bag (10 oz/300 g) fresh spinach, trimmed
  Salt and black pepper  
  • Soaked cedar shingles or shims 
  • Preheat oven to 425°F (220°C) 
  • Steamer basket


Step 1
Place soaked shingles or shims on baking sheet; lightly brush with oil. Remove skin and any bones from salmon; cut into 6 serving-size pieces and place on cedar. Sprinkle with lime zest and juice. Bake in preheated oven for 10 to 15 minutes or until fish flakes easily when tested with fork.

Step 2
Meanwhile, in steamer basket, combine asparagus, leek, onion and celery; steam until partially cooked. Add mushrooms, tomatoes, basil and spinach; steam just until tender-crisp and spinach has wilted. Place on 6 individual plates; season with salt and pepper to taste. Top each with salmon.


Wood or wood chips, such as mesquite or grape vines, are often used in barbecuing to add flavor to foods. Soaking the wood ensures that it is damp enough to produce lots of aromatic smoke.
When soaking shingles or shims, weight them down. Otherwise they will float to the surface.

Nutrition & Notes

Nutrition Information
Valeur nutritive
per 1 serving
% Daily Value
% valeur quotidienne
Calories / Calories 197
Fat / Lipides 10.0 g
Saturated / saturés 2.0 g
+ Trans / trans 0 g
Cholesterol / Cholestérol 49 mg
Sodium / Sodium 89 mg
Carbohydrates / Glucides 7.4 g
Fiber / Fibres 2.7 g
Sugars / Sucres 2.7 g
Protein Protéines 20.1 g
Vitamin A / Vitamine A
Vitamin C / Vitamine C
Calcium / Calcium
Iron / Fer
Salmon is a source of omega-3 fatty acids. Accompanied by a rice dish such as Simple Risotto and an array of vegetables, this recipe is a winner. 
Judson Simpson, Chef
Violaine Sauvé, Dietitian