Canadian Cedar Planked Salmon

May 12, 2023May 12, 20230 1

Delicious Canadian Cedar Planked Salmon Recipe

by The Chefin Seafood

Prep

10 min

Cook

15 min

Ready In

25 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

315

Sugar

10g

Fat

14g

Canadian Cedar Planked Salmon is a classic recipe that is perfect for grilling season. The cedar planks impart a unique smoky flavor to the salmon that is hard to replicate with other cooking methods. This recipe is perfect for entertaining as it is easy to make and looks impressive when served. The maple syrup glaze adds a touch of sweetness to the salmon, which balances out the smoky flavor. This dish is sure to be a crowd-pleaser at your next barbecue or dinner party.

Instructions

1.	Soak the cedar planks in cold water for at least 2 hours.
2.	Meanwhile, preheat your grill to medium-high heat.
3.	In a small saucepan, mix together the maple syrup, red onion, tarragon leaves, and black peppercorns. Bring the mixture to a simmer and cook for 3-4 minutes until the onion is soft. Remove from heat.
4.	Place the salmon fillets skin-side down on the planks. Brush the fillets with the maple syrup mixture.
5.	Place the planks on the grill and cook for 12-15 minutes until the salmon is cooked through and flakes easily with a fork.
6.	Serve the salmon hot with your favorite sides.

PROS

Cedar planked salmon has a unique smoky flavor that complements the natural taste of the fish.

This recipe is easy to make and is perfect for grilling season.

CONS

Cooking salmon on cedar planks can be tricky if you don’t soak them properly.

The maple syrup in the recipe can make the salmon a little too sweet for some palates.

HEALTH & BENEFITS

Salmon is an excellent source of omega-3 fatty acids, which have been shown to support brain and heart health.
Cedar planks are a natural way to enhance the flavor of food without adding extra oil or fat.

	2 untreated cedar planks
	6 salmon fillets
	1/3 cup pure maple syrup
	1 large red onion , chopped
	1 teaspoon dried tarragon leaves
	1/2 tablespoon black peppercorns , crushed