Cider-Glazed Cedar Salmon Recipe: Puget Sound

This signature Cider-Glazed Cedar Salmon Recipe captures the essence of a Puget Sound autumn in 37 minutes. Wild-caught Pacific coho salmon fillets roast atop aromatic Western red cedar planks, basted with a glossy reduction of Yakima Valley unfiltered apple cider, whole-grain mustard, maple, and fresh sage.

Regional Autumn Culinary Heritage

In Seattle and across the islands of Puget Sound, autumn brings the late-season runs of wild silver coho salmon alongside the crisp orchard harvests of Washington’s Yakima and Wenatchee valleys. Roasting fresh salmon over aromatic Western red cedar is a culinary technique rooted in the Indigenous Coast Salish traditions of the Pacific Northwest, infusing rich marine oils with gentle woodsmoke and resinous warmth.

By pairing wild salmon with a tangy, concentrated glaze of unfiltered Washington apple cider, stone-ground mustard, and fragrant garden sage, the natural richness of the fish is balanced by bright orchard acidity. Sourcing wild-caught fillets and crisp Honeycrisp cider directly from fishmongers and orchardists at Pike Place Market makes this dish an effortless showstopper for rainy Seattle evenings.

Recipe Specifications & Timing

Ingredients

• 4 wild-caught Pacific coho or king salmon fillets (6 ounces each, skin-on, pin bones removed)
• 2 untreated culinary Western red cedar planks, soaked in water for 1 hour
• 1 1/2 cups unfiltered Washington apple cider
• 2 tablespoons pure dark maple syrup
• 1 tablespoon apple cider vinegar
• 1 tablespoon Dijon or whole-grain mustard
• 1 tablespoon unsalted butter
• 1 small shallot, finely minced
• 6 fresh sage leaves, thinly chiffonaded
• 1 teaspoon fresh thyme leaves
• 1 teaspoon flaky Pacific sea salt
• 1/2 teaspoon coarsely cracked black pepper
• Thinly sliced crisp Honeycrisp apple rounds and fresh thyme sprigs, for garnish

Instructions

1. Soak and Char the Cedar Planks: Submerge the untreated Western red cedar planks in cold water for at least 60 minutes. Preheat your oven (or covered outdoor grill) to 400 degrees Fahrenheit. Pat the planks dry and warm them in the oven for 4 minutes until faintly fragrant.
2. Simmer the Yakima Cider Reduction: In a heavy small saucepan over medium-high heat, combine the unfiltered apple cider, maple syrup, apple cider vinegar, and minced shallot. Boil gently for 10 to 12 minutes until reduced to a syrupy 1/3 cup. Whisk in the whole-grain mustard, unsalted butter, and half of the chiffonaded sage.
3. Season the Wild Salmon Fillets: Pat the salmon fillets dry with paper towels and arrange them skin-side down on the warmed cedar planks. Season evenly with flaky Pacific sea salt, cracked black pepper, and fresh thyme leaves.
4. Brush with Initial Glaze: Spoon half of the warm apple cider glaze over the top of each salmon fillet, coating the flesh evenly.
5. Roast on the Cedar Planks: Place the cedar planks directly on the center oven rack and roast at 400 degrees Fahrenheit for 12 to 14 minutes until the salmon flakes easily at the thickest point (125 to 130 degrees Fahrenheit for medium-rare).
6. Baste and Serve Warm: Brush the fillets with the remaining glossy cider reduction, scatter the remaining fresh sage leaves and thin apple slices around the planks, and let rest 3 minutes before serving directly from the cedar.

Chef’s Technique & Pairing Notes

Nutrition Facts (Per Serving)