Grilled salmon is one of our favourites. Infuse it with great outdoor taste by grilling on a cedar plank. It adds a layer of smokiness, and the fish stays marvelously moist. Be sure to buy untreated planks – check at the fish counter in most supermarkets.
Cottage country cedar salmon
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- 1 untreated cedar plank
- 1 tbsp soy sauce
- 1 tbsp maple syrup
- 1/4 tsp cayenne pepper
- 4 salmon fillets , each about 180 g and 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 barbecue to high. Then turn one side of barbecue to medium. Stir soy with maple syrup and cayenne. Place salmon, skin side down, on presoaked plank. Evenly brush tops and sides of salmon with maple mixture.
- Place plank on side of grill that is set to medium. Barbecue with lid closed until a knife tip inserted into centre of fish comes out warm, 25 to 30 minutes. Check plank occasionally. 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 if it cools down first.
Nutrition (per serving)
- 27.7 g,
- 3.7 g,
- 15.4 g,
- 0.1 g,
- 334 mg.