Cedar Plank Grilled Pacific Wild Salmon
Sustainably sourced fresh fish fillet pan-seared with a crisp skin, served with garlic herb butter, seasonal vegetables, and lemon.
Ingredients
- • 1 large side of wild Pacific King or Sockeye salmon (about 1kg), skin on and pin bones removed
- • 1 untreated western red cedar grilling plank (soaked in water for 2 hours)
- • 3 tbsp Dijon mustard
- • 3 tbsp pure maple syrup or brown sugar
- • 2 tbsp melted butter
- • 1 tbsp soy sauce
- • 2 garlic cloves, minced
- • 1 tbsp fresh rosemary, finely chopped
- • 1 lemon, sliced into rounds
- • 1 tsp sea salt
- • 1/2 tsp cracked black pepper
Preparation Steps
Submerge untreated cedar plank in warm water (weighted down) for at least 2 hours before grilling.
Whisk Dijon mustard, pure maple syrup, melted butter, soy sauce, minced garlic, chopped rosemary, salt, and black pepper.
Pat salmon dry, place skin-side down on the soaked cedar plank, brush glaze generously over the flesh, and arrange lemon slices across the top.
Pre-heat gas or charcoal grill to medium-high (200°C / 400°F).
Place the cedar plank with salmon directly on the grill grates; close the lid and cook for 15-20 minutes until salmon is opaque, flakes easily with a fork, and the plank is smoking with cedar aroma.
Serve the sizzling salmon directly on the rustic cedar plank accompanied by roasted asparagus and wild rice.