Maple Cedar Planked Salmon
My husband forwarded me an email from the Liberal Party (he’s a member) that included Justin Trudeau’s favourite BBQ salmon recipe. To be fair, Trudeau found the recipe in Canadian Living so the credit goes to them. It is now a favourite for Nick and I as well.
I picked up Cedar planks from Rona.
You will need salmon, real maple syrup, Dijon mustard, olive oil, salt and pepper.
Begin by soaking the cedar planks for at least 30 minutes in cold water.
Mix a bit of maple syrup into 2 TBSP of olive oil. It looks like the bowl is smiling!
Remove the plank from the water and pat dry. Brush both sides with the oil mixture.
When choosing salmon, the fish should be firm and pink with pale white lines throughout. It should not smell fishy or strong.
Mix the maple syrup, mustard, salt and pepper together.
Brush the fish with the syrup mixture.
Set your BBQ to medium-high and put the plank on the grill. I grilled some corn in the husk to go with it.
Baste with the syrup mixture again halfway through.
Your fish will start to go a lovely light pink and you’ll smell the maple sugar caramelizing.
As it cooks, the sugar will burn on the board but not on the fish. This gives the salmon a smoky flavour.
The salmon is done when it flakes easily with a fork and looks like this.
Time to serve it up. We ate on our back patio because it was so nice out.
Look at that sexy salmon! Enjoy!
Prep Time: 10 minutes
Cook Time: 50 minutes (includes soaking)
Portion Size: 12 pieces
1-1/2 lb (680 g) salmon fillet
1/4 cup (60 mL) maple syrup
2 tbsp (30 mL) grainy Dijon mustard
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
Soak one 12- x 7-inch (30 x 18 cm) untreated cedar plank in water for 30 minutes or for up to 24 hours; place salmon on top.
In small bowl, whisk together maple syrup, mustard, salt and pepper; brush half over salmon.
Place plank on grill over medium-high heat; close lid and cook, brushing once with remaining maple mixture, until fish flakes easily when tested, 20 to 25 minutes.