A delicious way to grill salmon with enormous flavour is to BBQ it on a cedar plank. You get a lovely smoky flavour and the salmon stays extra moist.
Sockeye is one of the most beautiful, vividly-coloured varieties of salmon. One of the smaller cousins in the salmon species, its nutrient level is more concentrated than larger, paler varieties. And the flavour of its flesh is rich, tender, and delicious.
Unlike other salmon, sockeye spend the first few years of their lives living in Alaska’s lakes, eating low on the food chain. These culinary habits carry over into the ocean, where they eat nutritionally dense zooplankton and microscopic crustaceans. The density of their own food sources produce the bright, rich firm flesh.
A true superfood! It’s packed with high-quality protein and important omega-3 fatty acids. It also tastes great and is probably one of the most versatile fish.
Try our premium wild caught Alaskan sockeye salmon bundle helps you prepare healthy and delicious home cooked meals.
Cedar Plank Salmon with Maple Ginger Glaze
A delicious way to grill salmon with enormous flavour is to BBQ it on a cedar plank. You get a lovely smoky flavour and the salmon stays extra moist.
Servings: 4 People
Calories: 246kcal
- 1 Side Sockeye Salmon (You can also useindividual fillets)
- ½ Cup Maple syrup
- ⅓ Cup Tamari
- ¼ Cup Lemon juice
- 3 Cloves Minced garlic
- 2 Tbsp Grated ginger
- green onion (optional) (garnish)
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Submerge your cedar planks in water for at least 2 hours. You may need to put something heavy on them to keep them under water.
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Add the maple syrup, tamari, lemon juice, garlic and ginger to a small pot on high heat. Bring the sauce to a boil and then turn it down to low, stirring occasionally. Cook for about 10 minutes or until the sauce has reduced in half and becomes thicker, then remove from the heat.
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Heat the BBQ to medium – high.
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While the grill is heating, pat down the salmon with paper towel to remove any extra moisture. Place the salmon, skin-side down, on the soaked cedar plank and brush the glaze over the whole salmon.
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Place the cedar plank in the middle of the BBQ and close the lid. Cook for 12-15 minutes. It’s better to slightly under cook the salmon than overcook, as it will continue cooking once removed from the heat. You can add a little more glaze to the salmon halfway through the cooking process.
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Once cooked, remove from the BBQ, garnish with green onions and serve immediately.
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*Keep a spray bottle of water handy in case of flare-ups.
And, because there’s no direct heat charring the bottom of the salmon, the salmon also stays incredibly moist when cooked on a cedar plank.
A few tips…
– Cedar planks should be soaked for at least 1-2 hours.
– * Keep a spray bottle of water handy in case of flare-ups.
