Tested till perfect Cedar-Planked Salmon with Maple-Mustard Glaze
Cedar-Planked Salmon with Maple-Mustard Glaze
Photography by Matthew Kimura

Cedar-Planked Salmon with Maple-Mustard Glaze

Grilling the salmon on water-soaked cedar planks infuses it with a delightfully smoky taste, plus the sauce gives it a golden glaze. If you can't do this outside, bake it on planks in a 425°F (220°C) oven for about 12 minutes.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: July 2009

Recipe4 out of 5 based on 35 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 12 pieces

Ingredients

  • 1-1/2 lb 1-1/2lbsalmon fillet
  • 1/4 cup 1/4cupmaple syrup
  • 2 tbsp 2tbspgrainy Dijon mustard
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tsppepper
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Preparation

Soak one 12- x 7-inch (30 x 18 cm) untreated cedar plank in water for 30 minutes or for up to 24 hours; place salmon on top.

In small bowl, whisk together maple syrup, mustard, salt and pepper; brush half over salmon.

Place plank on grill over medium-high heat; close lid and cook, brushing once with remaining maple mixture, until fish flakes easily when tested, 20 to 25 minutes. Halve salmon lengthwise; cut crosswise into 6 slices. Transfer to serving platter.

Additional information : Tip: Check your grocery store for other types of untreated wooden planks, such as hickory and maple.

Nutritional Information Per piece: about

cal 111 pro 10g total fat 6g sat. fat 1g
carb 5g fibre 0 chol 28mg sodium 157mg
potassium 187mg

% RDI:

calcium 1 iron 2 vit A 1 vit C 3
folate 7
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