• Ensure that the cedar planks that you pick up to use are food friendly 
• Use warm water to soak the planks in as the water will be absorbed faster
• Soak planks for a min of 2 - 6 hours but overnight is best.
• You can do more then one plank at a time (freeze extras in large freezer bags and then place in warm water for 10 min to thaw before using)
• Hold plank down in water with a weighted object
• Add wine, beer, cider and/or herbs to flavour plank while soaking
• After soaking dry plank lightly with cloth
• Rub with cooking or olive oil (spices, salt, pepper , herbs and garlic can be used here as well)
• Preheat grill for 10 min before placing prepared plank on BBQ
• Place plank on grill for 5 minutes before placing fish on plank
• Create a bed of lemon or orange wedges or fresh herbs to lay salmon on for increased flavour.

8 - 6 ounce salmon fillets, skinless
2 cedar planks (make sure these are food grade)
sea salt
1 large lemon


1 cup fresh dill, chopped
½ cup shallots, chopped
2 cloves garlic, chopped
2 green onions, chopped
3 tablespoons black pepper
2 tablespoons olive oil
juice of 1 lemon

Soak cedar planks in water for 4 to 6 hours. (This is essential to make sure planks do not catch fire, so don't skimp on this step)

Preheat grill to high.

Wine Pairing Suggestions

Pair this salmon with champagne, your favourite pinot noir, red blend or new world viogner for a wonderful pairing.

Mix together all crust ingredients and spread on the upper side (not the skin side) of the salmon fillets.

Season the soaked planks with salt and pepper and place on the grill for 3 to 5 minutes with lid closed. They will begin to crackle and smoke.

Place salmon fillets carefully on cooking planks, skin side of the fish on the plank. Close the lid and bake the fillets for 12-15 minutes. Check periodically to make sure cooking planks have not caught fire.

Have a spray bottle of water on hand to spritz planks in case they do, but it is much less likely to happen if they have been well soaked beforehand.

Remove cooking planks from grill and squeeze lemon juice over salmon fillets. Enjoy! 


            1 c pure maple syrup

            2 Tbs finely grated peeled fresh gingerroot

            4 Tbs fresh lemon juice

            3 Tbs soy sauce

            1 1/2 teaspoons minced garlic

            1 untreated cedar plank large enough to fit salmon size

            2 1/2-pound center-cut salmon fillet with skin

            greens from 1 bunch scallions

In a small heavy saucepan simmer maple syrup, gingerroot, 3 tablespoons lemon juice, soy sauce, garlic, and salt and pepper to taste until reduced to about 1 cup, about 30 minutes, and let cool. (Maple glaze may be made 2 days ahead and chilled, covered. Bring maple glaze to room temperature before proceeding.)

Preheat oven to 350° F. If using cedar plank, lightly oil and heat in middle of oven 15 minutes; or lightly oil a shallow baking pan large enough to hold salmon.

Arrange scallion greens in one layer on plank or in baking pan to form a bed for fish.

In another small saucepan heat half of glaze over low heat until heated through to use as a sauce. Stir in remaining tablespoon lemon juice. Remove pan from heat and keep sauce warm, covered.

Put salmon, skin side down, on scallion greens and brush with remaining glaze. Season salmon with salt and pepper and roast in middle of oven until just cooked through, about 20 minutes if using baking pan or about 35 if using plank.

Cut salmon crosswise into 6 pieces. On each of 6 plates arrange salmon and scallion greens on a bed of mashed potatoes. Drizzle salmon with warm sauce.

Ingredients

Cedar planks (soaked in cold water for 3 hours*) 
1/4 cup maple syrup 
1/4 cup bourbon or apple juice 
2 tablespoons olive oil 
4 (6-ounce) salmon fillets 
4 sprigs rosemary or thyme 
Freshly ground black pepper

Method

Preheat grill. 
Mix maple syrup and bourbon or apple juice together. Set aside. 

Remove the planks from water and place on the grill until hot. Brush smooth side of boards with olive oil. Place fillets on the smooth surface part of the plank, top with rosemary or thyme and black pepper. Brush maple syrup mixture over salmon. Cook over a medium to high flame for approximately 10 minutes or until done. 


Wine Pairing Suggestions: 

This dish would pair well with a sparkling cremant for something fun, a blend of aromatic whites from Alsace, a fruity red such as a grenache or gamay or an amber beer would also be delicious.

1/2 cup freshly squeezed orange juice

  zest of 1 orange

  1/4 cup sugar

   1/4 cup balsamic vinegar

           1 tablespoon extra-virgin olive oil

    2 clovesgarlic, finely chopped

    1 tablespoon finely chopped fresh rosemary

      kosher salt& freshly ground black pepperto taste

      4 salmon steaksor filets (about 6 ounces each)

Directions

            Place orange juice, zest and sugar in a saucepan over high heat and bring to boil. Reduce by half and cool.

            Place reduction along with the rest of the ingredients in a large sealable plastic bag. Shake well. Add salmon and refrigerate 1 hour. Meanwhile, soak a cedar plank for 1 hour and preheat charcoal grill.

            Remove steaks/filets from marinade. Position salmon on soaked cedar plank and place over hottest part of your grill. Close lid and grill until salmon to 120 degrees internal. Remove from grill, cover with foil and rest for 5 minutes.

            Note: while the salmon is grilling, we like to throw down fresh corn on the cob that has been rubbed with olive oil and spinkled with kosher salt. The corn picks up the wonderful flavor from the cedar. After it's nicely carmelized, take the cobs off the grill and rub butter all over them... enjoy!

Wine Pairing Suggestions: This dish would be delicious when paired with a Pinot Gris from Alsace or Canada. New World Viogner would also be a delisious choice or Semillon Blend from Australia.

Check out one of our sommelier Scott's favourite recipes and wine pairing .