Barbecuing salmon on a cedar plank adds a layer of natural smokiness and keeps the fish moist. Be sure to buy an untreated plank, sold in most supermarkets, then follow these three easy steps.
- 1 untreated cedar plank
- 1 tbsp soy sauce
- 1 tbsp maple syrup
- 1/4 tsp cayenne pepper
- 4 salmon fillets , 180 g each, about 1-in. thick
- Place cedar plank in the kitchen sink or a large bucket or dish. Cover with water. Weigh plank down with a couple of heavy cans so it stays submerged. Soak at least 1 hour, preferably overnight.
- When ready to grill, heat both sides of the barbecue to high. Then turn 1 side down to medium. In a bowl, stir soy sauce with maple syrup and cayenne. Place salmon, skin-side down, on the presoaked plank. Don’t oil the plank. Brush tops and sides of the salmon with the maple mixture.
- Place plank on side of grill that is set to medium. Close the lid and barbecue until a knife tip inserted into centre of fish and held there for 10 seconds comes out warm, 20 to 30 min. Check plank frequently during cooking. If plank catches fire, spray with water. (You may need to reduce heat under plank to medium-low.) Remove salmon from plank to dinner plates or a platter. Turn off barbecue. It’s easier to remove plank from barbecue after it cools down.
Nutrition (per serving)
- 28 g,
- 4 g,
- 15 g,
- 334 mg.