25 May Cedar Plank Salmon with Maple Ginger Glaze
Cedar plank cooking is an old Native American technique that imparts a subtle smoky flavor to salmon. West Coast Select uses untreated Western Red Cedar in our cooking planks, which is the traditional and best wood to use. Maple and salmon make the perfect pairing in this cedar plank recipe. Serve the salmon right on the cedar board for a dramatic presentation.
- 1/2 cup pure maple syrup
- 2 tablespoons finely grated fresh ginger
- 1/4 cup fresh lemon juice
- 1/3 cup tamari (or regular soy sauce)
- 3 big garlic cloves, grated
- 1.5 pound sockeye fillet with skin, pin-boned
- diced green onion for garnish
- Soak cedar plank for 4 hours minimum.
- Add all ingredients except salmon and green onions to bowl and whisk until combined.
- Turn grill to medium high until it reached 350 degrees. Use indirect heat if possible.
- Place salmon skin side down on the plank and pat down with paper towel to remove excess moisture. Brush the glaze over the whole salmon.
- Once grill is heated, place plank in the middle of the grill and close the lid. Cook for 20-25 minutes. It is better to slightly under-cook the salmon as it will continue to cook off the grill.
- Once the salmon is done, turn the grill off and remove the plank to a baking pan (careful to use tongs and gloves as the plank is HOT)
- Allow to cool slightly and serve either on the platter or right from the cedar plank. Sprinkle with green onions for garnish.