Subscribe to our Newsletter
Protection Masks Order now
Order now
Avoiding the Stores?
It's time to Shop Online! Shop Online
Shop Now

Loading…

Cedar-plank salmon Recipe

Cedar-plank salmon
Source: Chatelaine

Loading…

Ingredients

  • 2 untreated cedar planks, about 12 in. long
  • 2 750-g centre-cut, skin-on salmon fillets
  • 3 tbsp Dijon mustard
  • 2 tsp olive oil
  • 2 tbsp brown sugar
  • 1/2 tsp salt
  • 1 very small red onion, thinly sliced
  • 1/2 cup dill, optional
PREP TIME
10m
COOK TIME
15m
TOTAL TIME
25m
YIELD
12 servings

Instructions

  • SOAK planks in cold water for 1 to 2 hours.
  • PREHEAT barbecue to medium. Slice each salmon fillet into 6 thin portions, cutting through flesh but not through the skin. Place each fillet on a plank, skin-side down.
  • STIR together Dijon, oil and salt in a small bowl. Brush over salmon and into the cuts. Sprinkle with brown sugar. Scatter onion overtop.
  • GRILL, covered, until fillet is barely firm to the touch and white juices appear all over the sides, 20 to 25 min. Turn barbecue off and keep lid closed for 5 min. Fish should now feel firm to the touch and a knife inserted into the thickest part and held for 10 seconds should be warm. If not, close lid and let rest another 5 min. Watch plank carefully; if it catches fire, spray with water and reduce the heat to medium-low.
  • USE a wide spatula to remove fillets to a platter. Serve warm or at room temperature.

Dinner

Loading…

A recipe from Chatelaine

Find, Shop & Save by Category