Cedar Plank Salmon with Maple Syrup Whiskey Glaze

It doesn’t get more Canadian than this recipe – salmon, maple syrup, Canadian whiskey and cedar planks!

This version uses our Skipper Otto sockeye salmon, but you can substitute any of the Pacific caught salmon species we carry, including chinook, chum, coho, and pink salmon.

Enjoy this recipe, with any of your favourite side dishes, but a creamy potato salad with a side of corn on the cob sounds great to us!

Ingredients

• One (400 gram) Skipper Otto sockeye salmon fillet, defrosted, skin on or off.
• 3 Tbsp pure (real) maple syrup
• 3 Tbsp Canadian Whiskey (eg: Canadian Club, Seagram’s Crown Royal etc)
• 1 Tbsp brown sugar
• 1 Tbsp butter
• Salt & Pepper

Additional: 1 cedar plank – pre-soaked in water for 4-12 hours

Directions

1. Pre-sock your cedar plank for a minimum of 4 hours – 10-12 hours is preferable
2. Preheat BBQ for indirect high heat  – approximately 400F (note if you have a larger BBQ, heat up one side only of the BBQ, and leave the other half cool, in the slight chance your cedar plank catches fire) 
3. To make the glaze: over low heat on your stovetop, melt the butter in a small pot
4. Add the brown sugar and maple syrup and stir to dissolve the sugar
5. Rove the pot from the heat and add the whiskey, then with a long match or long lighter, ignite the whiskery to burn off the alcohol (aka flambé). The alcohol will burn off but the whiskey taste will stay
6. Return the pot to a low heat to keep the glaze warm while you prepare the salmon
7. Place your soaked cedar plank onto the grill – smooth side down. Close the grill lid until the cedar plank starts to smoke.
8. Once the plank starts to smoke, flip it over so the smooth side of the plank is now facing up. Place the salmon on the plank, skin side down. Season the salmon with salt and pepper and reduce heat to medium, while basting with the glaze every few minutes.
9. Safe internal cooking temperature for fish is advised for 70C/158F, but each BBQ varies as does individual preference, so we suggest using a temperature gauge and cook to your liking (Steve W notes he cooks to a 50C/125F then lets it rest covered for 5 minutes).
10. Remove salmon on the plank from the BBQ, and let it rest, covered, for a few minutes.
11. Serve with your favourite side dishes and enjoyNote: If the heat is too high,

Note: If the heat of your BBQ is too high, it is possible for the cedar plank to catch fire. If that happens, and you have a large enough BBQ, move the salmon on the plank, to the cold side of the BBQ. If you have a smaller BBQ, use a small spray bottle full of water to reduce the flames.

Servings: 4 people

Recipe shared with us by our friend and member Steve W. – see more of his recipe creations on Instagram