![]() Put salmon, skin side down, on scallion greens and brush with remaining glaze. Remove pan from heat and keep sauce warm, covered. Stir in remaining tablespoon lemon juice. In another small saucepan heat half of glaze over low heat until heated through to use as a sauce. Step 3Īrrange scallion greens in one layer on plank or in baking pan to form a bed for fish. If using cedar plank, lightly oil and heat in middle of oven 15 minutes or lightly oil a shallow baking pan large enough to hold salmon. Bring maple glaze to room temperature before proceeding.) Step 2 (Maple glaze may be made 2 days ahead and chilled, covered. After a couple of uses, though, the smokey flavors diminish.In a small heavy saucepan simmer maple syrup, gingerroot, 3 tablespoons lemon juice, soy sauce, garlic, and salt and pepper to taste until reduced to about 1 cup, about 30 minutes, and let cool. The experts say you can wash the thicker 1/2-3/4 inch planks with water (not soap) and reuse them if they are not too charred.Keep a spray bottle or water handy in case the planks catch fire.Keep the BBQ lid closed as much as possible to keep in the smoke.You can add apple juice or white wine to the water for soaking to add a bit more flavor.They also only need about 3 minutes on the direct heat to begin smoking. ![]() They cost approximately $1.50-$1.80 each and you can get them anywhere that sells BBQs (Home Depot, Canadian Tire, Costco, Walmart, etc – even some grocery stores). The thinner planks (1/4 inch) only take 10 minutes to soak (instead of 30 minutes for 1/2 inch planks) and you can toss them out after one use so no clean up.Try a bit of lemon zest as a garnish for some tang.Brush on half the glaze before baking and half after. 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).Although I LOVE and highly recommend the sauce/glaze in this recipe, you can of course, use others, even store bought ones.Or, I cut it into small pieces and serve it on cucumber rounds. I either place it on a cutting board (skin removed) with a serving utensil and let my guests cut off small pieces. Appetizer: I love to serve plank salmon as an appetizer (big hit!).Individual salmon fillets: For the most part, I use several single salmon fillets and serve it as as a main dish hot, cold or at room temperature. ![]() Full side of salmon: I often serve a full side of salmon for company right on the plank for a gorgeous presentation. ![]() So… pure maple syrup and salmon…how Canadian is this dish, eh? You won’t wait long for the groans and raves – it’s absolutely delish! How to Serve Cedar Plank Salmon You do have to soak your plank in water first, but if you buy the thin planks (1/4 inch) like I do, then the soaking only takes 10 minutes. The glaze takes a few minutes to make and the salmon just 10 minutes to grill. I got the inspiration for the glaze from a recipe by Jo Cooks. I got hooked on cedar plank grilling, the first time with our Cedar Plank Flattened Chicken and Cedar Plank Whole Chicken recipes and now with planked salmon. The glaze is so rich and scrumptious that I increased the amount in the recipe to allow for extra to soak into a side like rice or quinoa. The salmon is exquisitely moist and tender with a mild wood smoky flavor. This rich, mildly smoky Canadian Maple Cedar Plank Salmon is glazed with maple syrup, balsamic, grainy mustard, butter & garlic.
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