Smoked Cedar-Planked Whitefish with Juniper Berry Rub

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rustic smoked whitefish dish infused with aromatic juniper berries and cedar plank smokiness, inspired by traditional Manitoulin Island flavors. This Canadian-inspired seafood recipe, ready in about 65 minutes, pairs whitefish fillets, juniper berries, sea salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 50 min Serves 4 Canadian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat smoker to 225°F. While it heats, combine 1 tbsp crushed juniper berries, 2 tsp sea salt, and 1 tsp crushed black peppercorns in a small bowl.
  2. Step 2: Pat dry 4 whitefish fillets (5 oz each) and brush both sides with 2 tbsp olive oil. Sprinkle the juniper berry rub evenly over both sides.
  3. Step 3: Brush 1 tbsp maple syrup lightly over the fillets to add a subtle sweetness.
  4. Step 4: Remove the cedar plank from water and place it on the smoker grate. Place the seasoned fillets skin-side down on the cedar plank.
  5. Step 5: Smoke the fish for 45-50 minutes until the internal temperature reaches 145°F and the flesh flakes easily.
  6. Step 6: Remove from smoker and let rest for 5 minutes before serving, allowing the cedar aroma to infuse the fish.

Frequently asked questions

How long does Smoked Cedar-Planked Whitefish with Juniper Berry Rub take to make?

Total time is about 65 minutes (15 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Smoked Cedar-Planked Whitefish with Juniper Berry Rub?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Smoked Cedar-Planked Whitefish with Juniper Berry Rub?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Smoked Cedar-Planked Whitefish with Juniper Berry Rub for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Smoked Cedar-Planked Whitefish with Juniper Berry Rub?

Canadian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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