Elevate Your Cedar Plank Salmon with 15 Perfectly Paired Sides

Cedar plank salmon is an iconic dish that deserves an equally iconic pairing. The smoky, juicy salmon is a work of art in the kitchen, but the sides can make or break the meal. As a home cook and food lover, I’m always looking for new ways to make this Northwest classic even better. After a lot of tasting and cooking, I’ve found 15 sides that go really well with cedar plank salmon.

From vibrant vegetables to decadent starches, these pairings dance in harmony with the salmon’s richness. With fresh flavors, savory aromas, and a variety of textures, you can create a symphonic plate that delights the senses. So without further ado, let’s dive into the perfect partners for cedar plank salmon bliss!

A Brief History of Cedar Plank Salmon

Cedar plank cooking has its roots in Native American tradition. Tribes like the Salish and Coast Salish peoples revered salmon as a vital food source. Planking the fish on fragrant cedar wood allowed it to slowly roast while absorbing the wood’s essences. This technique flavored and preserved the salmon, ensuring its sustenance lasted through the winter.

Centuries later cedar plank salmon remains a quintessential Northwest dish. The salmon takes center stage atop the handsome plank its flesh kissed with smoky cedar nuances. Modern recipes often incorporate brown sugar, citrus, and herbs to complement the fish. When paired thoughtfully, these flavors crescendo into an unforgettable meal.

Lively Lemon Asparagus

Asparagus is a classic pairing with fish for good reason. Its grassy flavor and snappy texture provide brightness against the salmon’s fattiness. To amplify the effect I love to dress simply steamed asparagus spears with lemon-infused butter.

The butter mellows the vegetable’s bite, while the lemon adds just enough acidity to keep each bite lively. Sprinkle with a pinch of flaky salt before serving allowing the salty crunch to contrast the tender asparagus. This easy side comes together quickly while your salmon planks away.

Garlicky Parmesan Roasted Potatoes

For a heartier pairing, roast baby potatoes with savory garlic and Parmesan. The potatoes become crispy on the outside while remaining pillowy within. Their golden edges and cheesy bite complements the salmon perfectly.

I like to use a combination of baby Yukon gold and red potatoes, adding color variety. Rough chop the potatoes, coat in olive oil, minced garlic, salt, and pepper and roast at 400°F for 35-40 minutes. In the last 5 minutes, top with grated Parmesan for an irresistible crunch.

Sweet and Smoky Roasted Brussels Sprouts

For a veggie side with depth, Brussels sprouts caramelized in a balsamic glaze are just the thing. I start by halving the sprouts and roasting with olive oil, salt, and pepper. Once they begin to brown, I drizzle on the glaze.

As the sprouts keep roasting, the glaze bubbles and gets thicker, covering each one in sweet, crunchy goodness. The balance of sweet and earthy flavors pairs sublimely with the salmon. For the glaze, simmer equal parts balsamic vinegar and brown sugar until syrupy.

Grilled Pineapple Salsa

When I want something fruity and vibrant, grilled pineapple salsa is my go-to. The salsa’s tropical flavors contrast nicely with the salmon’s richer profile. I love how the grill adds a smokiness that echoes the cedar plank.

To make it, simply chop a fresh pineapple and place chunks on a hot grill. Cook until charred in spots, then combine in a bowl with diced red onion, cilantro, lime juice, jalapeño, and salt. Allow the flavors to mingle before spooning beside the salmon for a tropical twist.

Lemony Grilled Zucchini

For a lighter, summery pairing, marinated grilled zucchini is just right. Its soft texture and lemony essence complement the salmon without competing. For 30 minutes, I let the spears sit in olive oil, lemon juice, garlic, and herbs after cutting the zucchini in half lengthwise.

After grilling on both sides until slightly charred, they’re ready to pair! I sometimes add halloumi cheese or garlicky shrimp skewers as a heartier protein side. But the zucchini’s simplicity also lets the salmon star shine.

Dill Caper Quinoa

Nutty quinoa tossed with fresh dill and briny capers makes for a protein-packed pairing. I start by cooking quinoa per package instructions, then let it cool. Next, I stir in olive oil, minced shallot, chopped dill, capers, lemon zest, salt, and pepper.

The tangy, herbaceous flavors complement the salmon beautifully. I’ll also top the salmon itself with extra caper-dill butter for a double dose of yum. This side can be made up to 3 days ahead, perfect for easy entertaining.

Grilled Peach and Arugula Salad

For a fresh take, try using sweet summer fruit in your salmon side salad. Grilled peaches lend a wonderful smoky-sweet flavor when charred over a hot grill.

Chop the juicy grilled peaches and combine with baby arugula, crumbled feta, and your favorite vinaigrette dressing. The salad’s peppery greens, soft peaches, and salty cheese perfectly balance the salmon’s richness.

Corn and Potato Hash

For brunch or dinner, this colorful hash is a winning match for plank salmon. By grating the potatoes instead of chopping, they cook up extra crispy. I use a mix of russets and sweet potatoes for flavor and color variety.

After grating, I sauté the potatoes with olive oil, salt, pepper, and minced garlic. Once browned and crispy, I stir in grilled corn kernels, scallions, and a dash of smoked paprika. The hash adds a comforting heartiness and sweet corn flavor that pairs deliciously.

Tomato Cucumber Salad

When I want something light and refreshing, a simple tomato cucumber salad does the trick. Chopped cucumbers and tomatoes tossed with red onion, olive oil, vinegar, salt, and pepper is an easy-breezy side.

For a creamy twist, I’ll add feta or goat cheese crumbles. The salad’s cool crispness and acidic tomatoes balance the salmon’s richness perfectly. It practically takes me seaside when enjoyed together.

Brown Butter scalloped Potatoes

For an indulgent pairing, these decadent scalloped potatoes deliver. I use very thinly sliced russet potatoes, layered neatly in a baking dish. I make a creamy sauce from melted butter, flour, milk, and Gruyère cheese.

After pouring the cheesy sauce over the potatoes, they bake at 375°F until the top is crispy and browned. Finally, I sprinkle buttery fried sage leaves over the top for flavor and crunch. This sinful side is worth the splurge alongside the salmon.

Grilled Shrimp Skewers

Plump, garlicky shrimp straight off the grill complement salmon sublimely. I like to marinate the shrimp for 30 minutes in olive oil, lemon juice, garlic, chili flakes, and herbs.

After skewering the shrimp, they only need 2-3 minutes per side over hot coals. Time it so they’re ready just as your salmon finishes planking. Lemony and peppery, they offer a nice protein balance alongside the fish.

Coconut Rice

For a simple yet tasty carb, coconut rice’s creamy nuttiness pairs wonderfully. After cooking jasmine rice, I stir in a splash of coconut milk, lime zest, chopped cilantro, and salt. The subtle coconut flavor adds intrigue without overpowering the salmon.

I’ll also use the rice as a blank canvas for other mix-ins like diced mango, pineapple, or peppers. It makes a great base to soak up any salmon drippings too!

Grilled Romaine Hearts

Grilling romaine hearts is an unexpected technique that totally works. The hot grill gives them a smoky char while keeping the interior cool and crunchy. Simply cut romaine hearts in half lengthwise and drizzle with olive oil before placing cut-side down on the grill.

After just 2 minutes, they’re ready to join your salmon platter. The lettuce’s bitter notes and crispy texture offset the fish indulgently. I like to top mine with a lemony Caesar dressing and shaved Parmesan.

Garlic Smashed Potatoes

Quick smashed garlic potatoes are my go-to for easy salmon pairing. I boil bite-size potatoes until fork tender, then smash them flat. Next, I toss the smashed potatoes with butter, roasted garlic, parsley, lemon zest, salt and pepper.

The potatoes soak up all the garlicky goodness to become fluffy flavor bombs. They’re ready in under 30 minutes and require minimal work. Plus, they pair fabulously with additional lemon butter drizzled over the salmon.

Blistered Cherry Tomato Skewers

For a quick veggie skewer, blistere