← Back
Canadian cuisine

Cedar-plank salmon

Salmon grilled or baked on a cedar plank, often glazed with maple syrup.

Well-cooked hot dish

Cedar-plank salmon — dish photo
Cedar-plank salmon — Canadian cuisine. Photograph of the dish.

Ingredients

  • salmon fillet
  • maple syrup
  • mustard
  • lemon
  • salt
  • pepper

How it is prepared

The fish cooks on a soaked plank until it reaches 63 °C (145 °F) at the thickest part and flakes easily.

Food safety with low immunity

  • Fish should be fully cooked: opaque and flaking easily.

Your diet during treatment is agreed with your doctor. Sample 7-day menu for the treatment period →

Storage

Refrigerate grilled meat within 2 hours and eat within 1–2 days. Keep raw and cooked meat in separate containers.

Reheating

In a pan, oven or microwave until the centre is steaming hot, not just warm.

Symptoms it may suit

  • Low appetite. Gives a lot of energy and protein in a small portion — can help when appetite is low.
  • Weight loss. Energy-dense and easy to enrich (oil, cheese, yoghurt) — can help with weight loss.

These are general observations: what suits you can change from day to day.

Treatment phases

  • Before treatmentmay suit
  • During a coursemay suit
  • Low counts (neutropenia)Freshly cooked and hotmay suit
  • Between coursesmay suit
  • After treatmentmay suit

Phase notes are general. During low counts, follow only your care team’s food rules.

If you have other conditions

  • Kidney disease, Liver disease. Rich in protein. With kidney or liver disease, protein amounts are set individually — discuss with your team.
  • Diabetes, Obesity. A sweet dish. With diabetes or weight concerns, discuss portion size with your team.

Nutrition (per 100 g)

Energy259 kcal
Protein25.9 g
Fat16.5 g
Carbohydrate0 g
Fibre0 g
Sodium288 mg

Figures are for a comparable item in the USDA FoodData Central database: “Fish, salmon, grilled”. Home recipes vary — treat this as a rough guide, not an exact calculation. USDA FoodData Central, FDC ID 2706287

More from this cuisine

Canada: food database → · Country page →

Related topics

Food safetyNeutropenic diet (low-microbial diet)PasteurisedCore cooking temperatureLeftoversCross-contamination

Sources

  1. Centers for Disease Control and Prevention (CDC). Safer Food Choices for People With Weakened Immune Systems
  2. FoodSafety.gov (U.S. HHS). Cook to a Safe Minimum Internal Temperature
  3. USDA Food Safety and Inspection Service. Leftovers and Food Safety
  4. U.S. Food and Drug Administration (FDA). Food Safety for Older Adults and People with Cancer, Diabetes, HIV/AIDS, Organ Transplants, and Autoimmune Diseases
  5. Food Standards Agency (UK). Chilling
  6. World Health Organization (WHO). Five keys to safer food manual
  7. Memorial Sloan Kettering Cancer Center. Food Safety During Cancer Treatment
  8. National Cancer Institute (NCI). Eating Hints: Before, during, and after Cancer Treatment
  9. BMJ Supportive & Palliative Care, 2019. Neutropenic diets to prevent cancer infections: updated systematic review and meta-analysis
  10. U.S. Department of Agriculture (USDA). FoodData Central — Food and Nutrient Database for Dietary Studies (FNDDS)
Medical disclaimerThis information is for educational purposes only and does not replace medical advice.

Open the interactive site →