Canadian Cedar-Planked Salmon
This dish employs a classic Canadian technique, cooking salmon on a soaked cedar plank over a grill. The process slowly smokes and steams the fish, infusing it with a subtle woody aroma. Ingredients like red onion, lemon, and crushed peppercorns are layered on top for added flavour. The method requires advance preparation to soak the plank, resulting in a uniquely tender and flaky main course perfect for a special dinner.
Ingredients
- 24x8x1 inch untreated cedar plank
- salt to taste
- 6 (4 ounce) fillets salmon
- 0.5 cup extra virgin olive oil
- 1 large red onion, chopped
- 1 lemon, sliced
- 0.5 tablespoon black peppercorns, crushed
Method
- Soak the untreated cedar plank by submerging it fully in water for 12 hours or overnight.
- Prepare your outdoor grill, getting it very hot. Set the soaked plank on the grill grates and scatter salt over it. Put the lid down and let the plank dry out, which will take 2 to 3 minutes. Then lower the grill's heat.
- Coat the salmon fillets with the olive oil and place them onto the heated plank. Scatter the chopped red onion, arrange the lemon slices, and sprinkle the crushed black peppercorns over the fish.
- Cover the grill and cook the salmon until it turns opaque and can be flaked apart easily with a fork, which should take 10 to 12 minutes.
Nutrition (per serving)
Calories388 kcal
Fat31 g
Sugars1 g
Protein23 g
Sodium68 mg
Recipe details
CategoryMain course
Cuisinecanadian
AuthorSWIZZLESTICKS
