Canadian Maple Cedar Plank Salmon
This rich, mildly smoky Canadian Maple Cedar Plank Salmon is glazed with maple syrup, balsamic, grainy mustard, butter & garlic. Easy and mouthwatering!
Servings (change as needed): 2
- 2 salmon fillets with skin on one side - 3/4 to 1 pound (about 1-1.5 inch thick)
- chopped parsley for garnish (optional)
- sea salt for finishing
- 2 tablespoon butter
- 3 tablespoon pure Maple Syrup (or brown sugar)
- 2 tablespoon grainy or old fashioned mustard
- 2 tablespoon balsamic vinegar
- 1 teaspoon minced garlic (1 clove)
- 1 teaspoon cornstarch (this will help glaze adhere to salmon)
SOAK THE PLANK: Soak a plank in cold water for 10 minutes for a 1/4 inch plank (or 30-60 minutes for 1/2 inch plank). I use a thin plank and just toss it out when I'm done. Cedar planks are great for salmon as they provide a gentle smoky taste.
HEAT THE GRILL TO HIGH.
MAKE THE GLAZE: Place all glaze ingredients in a microwaveable bowl or measuring cup. Stir. Microwave for 1 minute on high. Glaze will be slightly thickened. Let cool for 5 minutes if using part as a marinade (Note 1). Alternatively, place ingredients in a small saucepan and simmer on medium heat for a few minutes until thickened.
GRILL PLANKED SALMON: Note 2. Pat plank dry. Spray with oil. Place salmon on top of plank, skin side down. Brush salmon with 1/3 of glaze. Place plank on grate of barbecue, close cover and grill for 3 minutes for thinner plank (a little longer if using a thicker plank) until plank starts charring and smoking. Have a glass of water on hand in case of flare ups. Brush 1/3 more glaze on top of salmon. Turn off burner/heat under the salmon (salmon should now be on indirect heat) and close lid. The other burner(s) should still be left on high or med-high heat with the temperature of the BBQ at about 425F-450F/218-232C. Cook for another 7 minutes or until salmon just begins to turn opaque. Instant thermometer will show an internal core temperature of 130-135F/54.4-57C (temp will rise while resting). Salmon should be a warm pink in the thickest part. Drizzle with remaining glaze. Rest salmon for 5 minutes loosely covered with a foil.
SERVE: Slide a spatula between the skin and the salmon. The salmon will lift right off leaving the skin on the charred wood plank. Transfer to a plate. Sprinkle with chopped parsley if desired and some good sea salt and/or lemon zest.
- Marinate the salmon filet (optional): To boost the flavor even more, marinate the salmon for 15 minutes by placing HALF of the maple-balsamic marinade (glaze) and the salmon in a ziploc bag. Make sure flesh part of salmon is coated. I usually skip the marinating as the sauce is so flavorful and the mild smoke on the salmon has enough flavor.
- To bake salmon instead: If you don't have a plank and grill, you can bake the salmon in a conventional oven on a baking sheet at 425F/218C for 10-13 minutes (depending on thickness). Brush on half the glaze before baking and half after. You won't get a smoke flavor without the plank of course, but the fish will still be delicious.
- Make Ahead: The glaze can be made a day or two ahead. Or, the full recipe can be made a couple of hours ahead and served at room temperature. It's even delicious cold.
Calories: 469kcal | Carbohydrates: 25g | Protein: 37g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 130mg | Sodium: 566mg | Potassium: 995mg | Fiber: 1g | Sugar: 21g | Vitamin A: 422IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 2mg