An easy salmon recipe from Chef Dale MacKay.
Soak cedar planks for a minimum of two hours in cold water prior to cooking. At the same time, prepare the salmon and marinade. Check the fillets for any lingering pin bones and remove with a pair of tweezers, if necessary. Then, prepare the marinade by combining the maple syrup, soy, orange juice and zested lemon. Stir to mix. Lay salmon fillets in a large Ziploc bag, add marinade and lightly press out any excess air then seal the bag.
Let salmon marinate for approximately two hours. Remove from marinade and pat with paper towel to remove any excess liquid. Lay fillets on soaked cedar and top each fillet with a slice of lemon. Preheat grill to medium high, lay cedar planks directly on grill and cook for approximately fifteen to 20 minutes, until salmon reaches an internal temperature of 70° C (158° F). Serve immediately.