Cedar Plank Salmon
30 min · 6 steps
Easy: ≤30 min and ≤6 steps
About this dish
Salmon fillets grilled on a soaked cedar plank until the wood smoulders and perfumes the fish, finished with a maple and lemon glaze - a Pacific Northwest technique borrowed from Indigenous cooking.
Allergy Info
Mustard, Fish
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Garlic clovescrushed1
Fish & Seafood
- Salmon filletsskin-on4
Dried Goods
- Cedar planksoaked in water for at least 1 hour1
Spices & Seasonings
- Salt0.5 tsp
- Freshly ground black pepperto taste
Oils & Condiments
- Maple syrup3 tbsp
- Lemon juice1 tbsp
- Dijon mustard1 tsp
Utensils
- Barbecue
- Meat thermometer
- Pastry brush
- Whisk
Method
Soak the cedar plank in water for at least 1 hour, weighting it down so it stays submerged.
Whisk the maple syrup, lemon juice, Dijon mustard and crushed garlic together to make the glaze.
Season the salmon fillets with salt and pepper and place skin-side down on the soaked plank.
Brush half the glaze over the salmon.
Place the plank on a preheated barbecue or under a hot grill and cook for 12 minutes, brushing with the remaining glaze halfway through, until a meat thermometer inserted into the thickest part reads 63°C and the fish flakes easily.
Rest for 3 minutes before serving straight from the plank.