Skip to main content

We look forward to welcoming you. Please refer to public health guidelines before planning your trip to New Brunswick.

Cedar plank salmon with herbed baby potatoes and fresh asparagus

Recipe from Jenna White, owner of indigenous-owned Jenna’s Nut-Free Dessertery in Fredericton


  • Soak your cedar planks in water for the BBQ.
  • Season your salmon with salt and pepper.
  • In a bowl, mix a bunch (like you can grab from your local farmer) of fresh chopped dill, chop 2-3 shallots, 3 tbsp. (45 ml of olive oil and a dash of salt and pepper, then mix together.
  • When your boards are soaked, place your Atlantic Salmon fillets skin side down onto the planks, then top with your dill mix.
  • Place boards on heated BBQ grill, close the lid and let the magic happen.
  • Cook for 20 minutes or until the salmon is tender and can be removed from the skin with a fork.


  • Boil your baby potatoes for 15 minutes until half or three-quarter cooked.
  • Toss with 3 tbsp. (45 ml) of olive oil, 1 tbsp. (15 ml) lemon juice, 1 clove of minced fresh garlic, ½ tbsp. (8 ml) salt, a dash of pepper, ½ tsp. (3 ml) paprika, 1 tbsp. (15 ml) chopped basil and 1 tbsp. (15 ml) chopped parsley.
  • Bake in oven for 20 minutes or until you can pierce with a fork.


  • Steam your washed asparagus until slightly crunchy.
  • Toss in some melted garlic butter and top with salt and pepper.