Cedar Salmon with Roasted Red Pepper Hollandaise

Turn it up a notch with rustic elegance — this dill and red pepper hollandaise brings a rich, decadent touch to your plate.

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Makes: 6 servings
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All You Need

  • 2 cedar planks, soaked for 2-12 hours
  • 1 ½ lbs (750 g) salmon fillets, cut into 6
  • ½ cup (125 mL) butter
  • 1 pkg (56 g) McCormick International 25% Less Salt Hollandaise Sauce Mix
  • 1 cup (250 mL) water
  • ½ cup (125 mL) diced roasted red peppers
  • 1 tsp (5 mL) McCormick Gourmet Dill Weed


  1. Place soaked cedar planks on the upper rack of the oven and preheat oven to 350°F (180°C).

  2. Once heated, carefully remove the cedar planks and place 3 salmon fillets on each plank. Return to oven and bake for 15-20 minutes, or until the fish flakes with a fork.

  3. Meanwhile, melt butter in medium saucepan, remove from heat and add sauce mix and water, bring just to boil and simmer 2 minutes. Add dill weed and roasted red peppers; stir gently to combine. Set aside and keep warm.

  4. Serve salmon with hollandaise overtop.


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