Looking for unique ways to transform our Cedar Planked Atlantic Salmon & Seafood products into scrumptious, show-stopping appetizers, meals, and everything in between?

We're launching this brand new recipe section in hopes to inspire you to get creative in the kitchen!

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Salmon Chowder

Serves: 6-8 people
Prep time: 30-35 mins
Cook time: 50-55 mins
Total time: 80-90 mins

This Salmon Chowder recipe was developed by Kelly Neil (a salmon lovers twist on her Nova Scotia Seafood Chowder) and it is... DELICIOUS! Everything about this dish reminds us of home, a true East Coast Canadian Maritime tradition - and we're here for it!

Chowder recipes are often passed down from generation-to-generation here on the East Coast of Canada and we hope that our take on this classic dish makes it into your regular rotation.

Compared to the other dishes we've shared, this one requires a bit more love and patience to make, but we promise it's 100% worth it!

What you'll need:

  • 1x 544g Cedar Bay Cedar Planked Atlantic Salmon Fillet (in the flavour of your choice - we used the classic, tried and true Sugar & Spice)
  • 6 strips of bacon
  • 4 cups of water
  • 3 medium-sized potatoes (washed, unpeeled, chopped into 1/2 inch pieces)
  • 2 large carrots
  • 3 cups of 35% heavy cream
  • Salt and ground pepper to taste
  • 1-2 tbsp of fresh dill and 1-2 tbsp of fresh chives

Preparation Instructions:

  1. Be sure to thaw your Cedar Planked Atlantic Salmon in the fridge overnight or in a cold water bath before cooking;
  2. Cook the salmon on the BBQ or in the oven according to the package instructions - cooking times will vary based on the size of the portion you're preparing;
  3. Cook the bacon in a frying pan until nice and crispy. Once ready, move to paper towel and pat off excess grease - set aside for now;
  4. Combine water, potatoes, and carrots in a large pot. Bring to a boil, reduce heat, and simmer until the vegetables are tender;
  5. Pour heavy cream into the pot and bring the chowder to a simmer, this should take approx. 10 minutes;
  6. While you're simmering your chowder, finely chop your dill and chives;
  7. Crumble your cooked bacon with your hands and flake your Cedar Planked Atlantic Salmon with two forks into generous bite-sized chunks. Add them to the pot and simmer for 5 minutes;
  8. Season with salt and pepper to taste, adjust seasoning based on your preferences;
  9. Finish off the dish with your fresh dill and chives;
  10. Serve it up and most importantly... enjoy!

Looking for Cedar Bay products near you? Head over to the 'Where To Buy' section of our website to find a local retailer in your area!

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Salmon Rice Bowl

Serves: 4 people
Prep time: 30-35 mins
Cook time: Varies based on type of rice and size of salmon fillet, see packages for cook times
Total time: 30-35 mins (+ topping/salmon cook time.

You’ve gotta try this Salmon Rice Bowl recipe - we know you’re gonna love it! This rice bowl can be as simple or as fancy as you like - it all depends on the toppings you choose and if you opt to cook up some Cedar Planked Salmon or to use leftovers from the night before.

There's something so comforting about a rice bowl topped with fresh veggies and your preferred protein of choice (of course, you know we're always going to choose salmon!). All you have to do is prepare a pot of your favourite rice, slice up some veg/pickled veg, add our Cedar Planked Salmon on top and drizzle on a generous amount of Sirarcha, mayo or any sauce you like. It's as simple as that!

Note: This recipe was designed to make 4 rice bowls, but you can just 1/4 all ingredients if you’re making this bowl just for yourself!

What you'll need:

  • 544g or 680g Cedar Bay Cedar Planked Atlantic Salmon, we opted for Hickory Maple in this recipe, but use any flavor you like (flaked and divided into 4 equal portions. Cook it up fresh that day or use leftovers from the night before);
  • 4 cups of rice (1 cup per bowl - we recommend short grain Japanese sushi rice, but jasmine, basmati or even brown rice for a healthier base will do the trick);
  • 2 whole, ripe avocados (1/2 an avocado, sliced for each bowl);
  • 15-20 cherry tomatoes (3-5 per bowl, sliced into halves);
  • 1 cup of fresh or frozen edamame, boiled or blanched;
  • Pickled red onion (put as much or as little of this as you like into each bowl, we recommend about  1 large tbsp per bowl);
  • 1 med-to-large radish (or pickled radish), sliced and evenly portioned between 4 bowls;
  • 1 large cucumber, sliced thinly, portioned evenly between 4 bowls;
  • 1-2 jalapeños, sliced, portioned evenly between 4 bowls;
  • Sriracha *optional*
  • Kewpie mayo *optional*

Preparation Instructions:

  1. Be sure to thaw your Cedar Planked Atlantic Salmon in the fridge overnight or in a cold water bath for approx. 30 mins to 1 hour before cooking;
  2. Cook the salmon right on the cedar plank in the oven or on the BBQ (at high heat, 425°F/220°C) follow the package instructions carefully to ensure it is cooked to perfection (you'll know it's done when the salmon is ever so slightly pink in the middle!);
  3. Once salmon is ready, use two forks to pull apart/flake salmon into generous bite-sized pieces. Set flaked salmon aside in a bowl. Tip: if you cooked one of our big fillets and have salmon leftover, you can also use that as the protein for this bowl without having to prep a whole new fillet;
  4. Cook your rice of choice according to box/package instructions in a pot on the stovetop or in a rice cooker;
  5. Cook, slice, and prepare all of your rice bowl toppings while your rice is cooking (see ingredients list above - ie. edamame, avocado, pickled onion, etc);
  6. Once your rice is ready, prepare 4 large bowls and add 1 cup of cooked rice to the base of each bowl;
  7. Start building your rice bowl by adding your toppings to the rice. Have fun with it! Think of it as an edible work of art;
  8. Add 1/4 of the cooked, flaked Cedar Bay Cedar Planked Atlantic Salmon to the top of each bowl;
  9. Drizzle a generous amount of sriracha (depending on how spicy you like it) and kewpie mayo (to add some creaminess/to balance out the spice level). Both sauces are optional, but we recommend using a sauce, even if you go for something entirely different, as it helps to bring the whole bowl together;
  10. Be sure to admire your work and then enjoy! Also, snap a photo of your completed rice bowl and tag us @cedarbaygrillingcompany - we love to see your creations!

Looking for Cedar Bay products near you? Head over to the 'Where To Buy' section of our website to find a local retailer in your area!

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Salmon Kale Caesar Salad

Serves: 3-4 people
Prep time: 15 mins
Cook time: Varies based on size of salmon fillet
Total time: 15 mins (+ salmon cook time)

Whenever you prep one of our big fish fillets (544g/680g), there tends to be quite a lot of salmon left to work with. One of the best ways to ensure you use it all up (unless you prefer to have leftovers!) is to make a side to pair with your dinner. This Salmon Kale Caesar Salad is fresh, nutrient-dense and full of protein - perfect as a dinner side or even as a lunch/dinner on its own!

For sake of saving time, we recommend grabbing your favourite store-bought caesar dressing to serve it up with, but in case you'd rather whip one up yourself - here's one that we really enjoy!

What you'll need:

  • 250g-300g Cedar Bay Cedar Planked Atlantic Salmon (approx. half of our big fish, 544g or 680g fillet);
  • 1 large bunch of kale (or pre-washed, bagged kale), chopped (between 8-10 large leaves, approx. 8oz or so);
  • 100g (9-10 slices) of bacon, cooked and cut into bite-sized pieces;
  • 3-4 cups of croutons (your favourite store-bought or homemade);
  • 1/4 cup of shredded parmesan (you can add more if you like it cheesier);
  • 1 jar of your favourite caesar dressing (homemade works, too, if you prefer)
  • 1 lemon, cut in two halves (one half to squeeze for juice, other half cut into wedges for use as garnish)

Preparation instructions:

  1. Be sure to thaw your Cedar Planked Atlantic Salmon in the fridge overnight or in a cold water bath for approx. 1 hour before cooking;
  2. Cook the salmon right on the cedar plank in the oven or on the BBQ (at high heat, 425°F/220°C) follow the package instructions carefully to ensure it is cooked to perfection (you'll know it's done when the salmon is ever so slightly pink in the middle!);
  3. Once salmon is ready, use two forks to pull apart/flake salmon into generous bite-sized pieces. Set flaked salmon aside in a small bowl;
  4. Cook bacon on the stovetop according to package instructions and pat dry/remove excess fat. Once cooled, cut into small pieces and set aside;
  5. Wash (and pat dry), de-stem, and finely chop your kale;
  6. Add about half of the jar of caesar dressing to the kale and toss with clean hands or using salad spoons until lightly coated;
  7. Now, add half of the parmesan, croutons, cooked bacon, and the juice of half a lemon and toss everything together;
  8. Split salad evenly onto separate plates, and top each one with an even portion of the remaining parmesan and flaked Cedar Planked Salmon. Place a small wedge of lemon for garnish and prepare a small ramekin or dish of extra caesar dressing in case some guests need extra. That's it, time to enjoy!

Looking for Cedar Bay products near you? Head over to the 'Where To Buy' section of our website to find a local retailer in your area!

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Salmon Nachos

Serves: 6-8 people
Prep time: 10 mins
Cook time: 18-20 mins (Salmon), 8-11 mins (Nachos)
Total time: 36-40 mins

What you'll need:

  • Cedar Bay Cedar Planked Atlantic Salmon, flavour of your choice (544g or 680g)
  • 1-2 large bags of tortilla chips
  • 1/2 cup of red onions, chopped
  • 1/4 cup of jalapeños, sliced (fresh or pickled)
  • 1 cup of cherry tomatoes, sliced
  • 1 1/2 to 2 cups of shredded cheese (mix of mozza and sharp cheddar, or a Mexican 4-cheese blend, or any blend of your favourite melty cheeses should do the trick)
  • 1/4 cup of parsley, chopped
  • 1/4 cup of green onion, chopped

Preparation instructions:

  1. Be sure to thaw your Cedar Planked Atlantic Salmon in the fridge overnight or in a cold water bath for approx. 1 hour before cooking;
  2. Cook the salmon right on the cedar plank in the oven or on the BBQ (at high heat, 425°F/220°C) follow the package instructions carefully to ensure it is cooked to perfection (you'll know it's done when the salmon is ever so slightly pink in the middle!);
  3. Once salmon is ready, use two forks to pull apart/flake salmon into generous bite-sized pieces. Set flaked salmon aside in a small bowl;
  4. Now, pre-heat the oven to 350°F/175°C. While you wait, layer your tortilla chips on a large cookie sheet or sheet pan and top with half of your cheese. Bake for 3-4 mins until cheese is melted (this creates a cheese barrier between the chips to ensure that the rest of the toppings don't make your chips soggy);
  5. Remove chips and cheese from oven and top with your flaked salmon, red onions, jalapeños, cherry tomatoes, and the rest of your shredded cheese. Bake for another 5-7 minutes or until cheese is fully melted. Be sure not to over-bake, as you don't want burnt cheese or chips;
  6. Garnish with fresh parsley, green onion and voila - all that's left to do is to serve 'em up and enjoy!

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Looking for Cedar Bay products near you? Head over to the 'Where To Buy' section of our website to find a local retailer in your area!