We think that moist and flavourful cedar plank salmon is delicious all year long. Fire up the grill and enjoy this “top secret” recipe tonight!
- 2 Cedar planks (untreated)
- 2 Skin-on wild salmon fillets (approx 1lb each)
- 3 Tbsp of your favorite dijon mustard
- 2 Tsp olive oil
- 2 Tbsp brown sugar
- ½ Tsp salt
- 1 Small red onion, thinly sliced
- ½ Cup dill
- Soak cedar planks in cold water for one to two hours. Try using a heavy pot to help keep them submerged underwater.
- Preheat barbecue to medium heat.
- Slice fish into thin portions, but not all the way through to the skin.
- Place each fillet on the plank skin-side down.
- Mix together mustard, oil and salt. Brush over fish and into the cuts. Sprinkle top with the sugar and onion.
- Grill covered until the salmon is just barely firm to the touch (approx 20 to 25 minutes). Watch carefully; if plank catches fire, spray with water and reduce heat.
- Turn off heat off and keep lid closed for five minutes. Test to confirm fish is cooked through. If not, close lid and let rest in barbecue for five more minutes.
- Remove from plank, serve and enjoy!
Pro tip: Did you know that planking isn’t just for salmon? Try cedar planked halibut or sablefish (black cod)… it’s delicious!
Running low on fish in your freezer? Shop premium wild Haida Gwaii salmon and more online at Haida Wild Seafoods.