There's something about putting a whole side of salmon on a cedar plank that feels like a genuine occasion. This one gets a simple glaze — maple, Dijon, a little soy and garlic — and grilled until the fish is just flaking and the cedar is fragrant and smoking. It looks like you put considerable effort into it. The grill did most of the work. Pick up a side of BC salmon at the fish counter, and you're most of the way there.
INGREDIENTS
- 1 cedar grilling plank, soaked in water for at least 30 minutes
- 1 side BC salmon (about 700–900 g / 1.5–2 lbs), skin on
- Salt and black pepper, to taste
- 30 mL (2 Tbsp) maple syrup
- 15 mL (1 Tbsp) Dijon mustard
- 15 mL (1 Tbsp) soy sauce
- 2 garlic cloves, minced
- Zest of ½ lemon
- Fresh dill or flat-leaf parsley, to finish
- Lemon wedges, to serve
METHOD
Soak the cedar plank in water for at least 30 minutes — up to 2 hours is even better. This keeps it from catching fire on the grill. Mostly.
Preheat your grill to medium-high, around 200°C (400°F).
Whisk together the maple syrup, Dijon, soy sauce, garlic, and lemon zest in a small bowl.
Pat the salmon dry and season with salt and pepper. Place it skin-side down on the soaked plank and spoon the glaze evenly over the top.
Set the plank on the grill and close the lid. Cook for 12 to 15 minutes, until the salmon flakes easily and the glaze has caramelized. You'll smell the cedar — that's exactly right.
Transfer the plank to a board. Scatter with fresh herbs and serve directly from the plank with lemon wedges alongside.
No grill? Roast at 220°C (425°F) on a foil-lined baking sheet. Same glaze, same result, no plank required.
Pro Tips
Look for BC sockeye or chinook at the fish counter — the colour and flavour are worth it.
Don't skip the soak. A dry plank will catch before the fish is done.
If you have glaze left over, brush on a second coat halfway through cooking.
Serve with roasted baby potatoes and something green. Father's Day sorted.
