Feature Recipe: CEDAR PLANK SALMON

A moist and flavourful salmon recipe that is delicious any time of the year.

Want to know how to make perfectly moist and delicious cedar plank salmon? This “top secret” recipe is sure to impress the next time you fire up the grill!

CEDAR PLANK SALMON

PERFECT CEDAR PLANK SALMON

INGREDIENTS

• 2 Ts’uu Cedar Wood Planks; Untreated

• Wild Chiina Salmon Fillets; Skin-on, 1 Lb Each

• 3 Tbsp Dijon Mustard

• 2 Tsp Olive Oil

• 2 Tbsp Brown Sugar

• ½ Tsp Salt

• 1 Small Red Onion, Thinly Sliced

• ½ Cup Fresh Dill

DIRECTIONS

1. Soak cedar planks in cold water for one to two hours. Try using a heavy pot to help keep them submerged underwater.

2. Preheat barbecue to medium heat.

3. Slice fish into thin portions, but not all the way through to the skin.

4. Place each fillet on the plank skin-side down.

5. Mix together mustard, oil and salt. Brush over fish and into the cuts. Sprinkle top with the sugar and onion.

6. 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.

7. 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.

8. Remove from plank, serve and enjoy!

Pro tip: Did you know that planking isn’t just for salmon? Try cedar planked xaguu halibut or skil sablefish (black cod)… it’s delicious!

TO SERVE

Season to suit and serve as desired… Hala ga taa Come and eat!