Smoked Cedar-Planked Whitefish with Juniper Berry Rub

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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.

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