Cedar Planked Salmon Lettuce Wraps

Serves – 4                         Total Time – 30 minutes

Dulse is a red seaweed that is a common ingredient in the North Atlantic, as a seasoning it puts a Nordic twist on the tried and true technique of Cedar plank cooking.


For the pickled shallots:

  • 2 Shallots, peeled and sliced thin
  • ½ cup White Wine Vinegar
  • ½ cup Water
  • 1 Tbsp. Coarse Salt
  • 1 Tbsp. Brown Sugar

For the lettuce wraps:

  • Cedar Grilling Plank
  • 1 Side of Salmon, bones removed
  • 3 Tbsp. Dulse
  • 1 Tbsp. Kosher Salt
  • 1 Tbsp. Brown Sugar
  • 2 Tbsp. Fresh Dill
  • Lettuce Leaves
  • Sour Cream


  1. Place the vinegar, water, salt and sugar in a saucepan and bring to a simmer.
  2. Place the shallots in a container and pour the hot liquid over. Cover and let sit for at least 1 hour. These can be made up to 3 days in advance and stored in the fridge.
  3. Preheat a grill to 425°F and soak the plank in hot water for at least 15 minutes.
  4. Put the dulse, dill, salt and sugar in a food processor and pulse for 30 seconds.
  5. Place the salmon on the plank skin side down, and generously cover the salmon with the seasoning blend.
  6. Place the plank on the grill and close the lid.
  7. Cook for 15-20 minutes or until cooked through.
  8. Serve the salmon hot in lettuce leaves, garnish with pickled shallots and a little sour cream.


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