Dijon Maple Glazed Cedar Plank Salmon
Grilling salmon on water-soaked cedar planks infuses it with a delightfully smoky taste.
Ingredients
1 wild BC salmon whole side fillet (skin and pin bones removed)
2 tbsp maple syrup
2 tbsp brown sugar
¼ cup whole grain mustard
2 tsp garlic (minced)
½ tsp liquid smoke
2 green onions (sliced thinly)
salt and pepper to taste
Directions
Soak cedar plank in cold water for at least two hours before cooking
To remove salmon skin, place the filet skin side down on the cutting board. Holding the tail firmly with your free hand, use your knife slightly angled downwards and slide it between the flesh and skin in the opposite direction completely removing the skin.
Combine brown sugar, maple syrup, Dijon, liquid smoke and garlic in a bowl. Season your salmon generously with salt and pepper then pour half of your marinade over salmon and let marinate in the fridge while your plank is soaking in water.
When ready to cook, pre-heat half of your grill for indirect grilling over medium high heat. Once your grill is around 400°F, place your cedar plank in the centre of the hot grate away from the heat. Place the salmon on top of the cedar plank and close the lid of the grill.
Cover the grill and cook for 20 to 30 minutes basting the salmon with remaining marinade half way through to keep the salmon moist and give it a nice glaze. For medium salmon, cook until 125°F.
Serve straight on cedar plank and garnish with sliced green onions.
Enjoy!
Serves 4
Total Time: 2 hours 30 mins
Prep Time: 2 hours
Cook Time: 30 min