Cedar Planked Salmon Burger. Healthier eating made deliciously easy with cedar plank smoked salmon on D’Italiano Herb & Garlic Hamburger Buns.
Anyone who reads this blog regularly will know that I am a sucker for anything smoked. My backyard smoker gets plenty of use during the summer.
You don’t need a smoker though to get great flavour from the backyard grill. In recent years, with fish especially, I’ve used the west coast tradition of cooking on cedar planks. This works incredibly well with smoked fish like salmon.
Salmon is Spouse’s favourite seafood, so this sandwich was eagerly anticipated by her for dinner on the day we made them. I think this recipe would work equally well with another fish that I like to smoke, halibut. Halibut also has a firm meaty texture that would lend itself well to this recipe.
The smoked paprika and lime mayo that accompanies the sandwich really sets off the flavour beautifully. The bright flavour of the lime and extra smokiness of the paprika really do compliment the salmon well.
Need more great recipe suggestions for summer burgers and sandwiches? With many more summer days ahead of us and many more great recipes from all across the country to be found in the 150 Buns of Summer celebration. Be sure to follow all of the recipes, a new one each day over at the 150 Buns of Summer Facebook Page or at , Chatelaine Magazine’s 150 Buns of Summer page.
Like this Cedar Planked Salmon Burger recipe?
You’ll probably want to check out our Italian Herb & Parmesan Burger with Sundried Tomato Mayo too!
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- 4 D'Italiano Herb & Garlic Hamburger Buns
- 1 1/2 pounds fresh salmon fillet skinned
- 1 tbsp olive oil
- 2 cedar planks
- salt and pepper to season
- 1/2 cup olive oil mayo
- 1 tablespoon lime juice
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
Soak the cedar planks in water for at least an hour.
Cut the salmon into four, 6 ounce equal portions, season each with salt and pepper and brush with olive oil.
Preheat a gas grill to medium low, place the salmon pieces on the board and place the board on the grill.
Close the cover and cook for 15-20 minutes depending on the thickness of the salmon pieces.
Stir together the mayo, lime juice, paprika, garlic powder and a pinch of salt and pepper.
Serve the salmon on toasted D'Italiano Herb & Garlic Hamburger Buns, along with fresh lettuce and topped with the prepared mayo.
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Rock Recipes is pleased to have D’Italiano® Original Herb & Garlic Hamburger Buns as sponsor of this recipe post. Both product and compensation were provided by the sponsor. All opinions expressed here are strictly my own