Recept
Högproteinsrecept
Cedar Planked Salmon With Maple Glaze and Mustard Mashed Potatoes

Cedar Planked Salmon With Maple Glaze and Mustard Mashed Potatoes

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

Ladda ner
Ladda ner
Artikel-PDF har laddats ner
Dela
Dela
Artikel länk kopierad till urklipp
Language
Language
Diskussion
Ljudversion
Lägg till i föredragna källor på Google

This elegant cedar planked salmon with maple glaze and mustard mashed potatoes is a fantastic choice for those seeking a high-protein dinner that does not compromise on flavour. The combination of sweet maple syrup, aromatic ginger and zesty lemon creates a sophisticated glaze that beautifully caramelises the fish as it roasts. Placing the salmon on a bed of spring onion greens ensures the flesh stays succulent while absorbing a gentle, savoury depth from the heat of the oven.

Perfect for a weekend dinner party or a nutritious family meal, this dish offers a wonderful balance of textures. The sharpness of the mustard mashed potatoes provides a brilliant contrast to the rich, glazed salmon, making it a complete and satisfying main course. Using a cedar plank adds a subtle, smoky quality to the fish, though a standard baking tray works equally well for a quick, homemade alternative.

Ingredients for Cedar Planked Salmon With Maple Glaze and Mustard Mashed Potatoes

240ml pure maple syrup
2 tablespoons finely grated peeled fresh gingerroot
60 ml färsk citronsaft
3 matskedar sojasås
1 1/2 teaspoons minced garlic
1.1kg centre-cut salmon fillet with skin
Greens from 1 bunch spring onions
Mustard Mashed Potatoes, to serve
An untreated cedar plank (about 17x10 1/2") if desired

How to make Cedar Planked Salmon With Maple Glaze and Mustard Mashed Potatoes

In a small heavy saucepan simmer maple syrup, gingerroot, 3 tablespoons lemon juice, soy sauce, garlic, and salt and pepper to taste until reduced to about 240ml , about 30 minutes, and let cool. (Maple glaze may be made 2 days ahead and chilled, covered. Bring maple glaze to room temperature before proceeding.)

Preheat oven to 177°C. If using cedar plank, lightly oil and heat in middle of oven 15 minutes; or lightly oil a shallow baking pan large enough to hold salmon.

Arrange spring onion greens in one layer on plank or in baking pan to form a bed for fish.

In another small saucepan heat half of glaze over low heat until heated through to use as a sauce. Stir in remaining tablespoon lemon juice. Remove pan from heat and keep sauce warm, covered.

Put salmon, skin side down, on spring onion greens and brush with remaining glaze. Season salmon with salt and pepper and roast in middle of oven until just cooked through, about 20 minutes if using baking pan or about 35 if using plank.

Cut salmon crosswise into 6 pieces. On each of 6 plates arrange salmon and spring onion greens on a bed of mashed potatoes. Drizzle salmon with warm sauce.

Ansvarsfriskrivning

Även om alla ansträngningar har gjorts för att säkerställa att informationen är korrekt och uppdaterad, kan individuella behov variera och kostkrav kan skilja sig beroende på personliga hälsotillstånd. Kontrollera alltid livsmedelsetiketter och allergiinformation innan du förbereder eller konsumerar något recept. Om du har specifika hälsoproblem, allergier, intoleranser eller följer en medicinskt föreskriven diet, sök råd från din läkare, apotekare eller en registrerad dietist innan du gör betydande förändringar i din kost eller livsstil.