Friday, May 17, 2013

Cedar Planked Maple Salmon

Happy Foodie Friday everyone! The day I create restaurant quality meals and desserts from the comfort of my own kitchen and today's cedar planked salmon is nothing short of a masterpiece (if I do say so myself)

Not only is this dish moist and incredibly filled with flavour, you'll be shocked by how easy it is to grill on a cedar plank.

And cedar planks for grilling can be picked up just about anywhere.

To learn how to make this beautiful dish, enjoy my easy to follow step by step video or visit the printable recipe here: Cedar Planked Maple Salmon.

Cedar Planked Maple Salmon


  •  1 1/2 pounds salmon fillets
  • 1/3 cup soy sauce
  • 1/3 cup maple syrup
  • 1/4 cup Dijon mustard
  • 1/3 cup water
  • 1/4 cup canola oil
  1. Start by making a marinade with the soy sauce, maple syrup, vegetable oil, water, and Dijon mustard and whsik well until smooth. Place a fresh filet of sockeye salmon into the marinade skin side up making sure to rub all over. Cover with plastic wrap and refrigerate 4-6 hours.
  2. In the meantime, prepare the cedar plank. I like to be fancy and  soak it in beer, but it can also be soaked in water - cover it completely and leave it to soak for at least four hours or longer. 
  3. When the plank has soaked, remove it from the liquid to a paper towel lined board and gently pat dry. Brush both sides of the plank with extra virgin olive oil and a little sea salt.
  4. Place the salmon skin side down onto the oiled plank. Sprinkle liberally with course black pepper and place plank on a pre-heated 300 degree grill; close the lid and cook until fish flakes easily when tested with a fork - about 20 - 25 minutes.

Remember, making magic in the kitchen is easier than you think!


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