Cedar Roasted Sockeye Salmon Recipe
lemon caper aioli, parmesan panko crust, potato bacon salad, seasonal vegetables
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salmon
Panko Crust
Lemon Caper Aioli
Potato Bacon Salad
Seasonal Vegetables
Method
Prepare the Salmon
- 1
- 2
Prepare Cedar Planks
Soak the cedar planks in water for at least 1 hour before grilling.
Make the Panko Crust
- 3
Combine Ingredients
In a bowl, mix panko breadcrumbs, grated parmesan cheese, garlic powder, and dried parsley. Drizzle with olive oil and mix until well combined.
Prepare the Aioli
- 4
Mix Aioli Ingredients
In a small bowl, combine mayonnaise, lemon juice, capers, minced garlic, salt, and black pepper. Mix well and set aside.
Make the Potato Bacon Salad
- 5
Combine Ingredients
In a large bowl, mix diced potatoes, crumbled bacon, green onions, mayonnaise, salt, and black pepper. Stir until everything is well coated.
Prepare Seasonal Vegetables
- 6
Roast Vegetables
Toss the seasonal vegetables with olive oil, salt, and black pepper. Spread them on a baking sheet and roast at 400°F (200°C) for 20 minutes.
Cook the Salmon
- 7
Serve
- 8
Plating
Serve the cedar roasted sockeye salmon with a dollop of lemon caper aioli, a side of potato bacon salad, and roasted seasonal vegetables.
