1—1 1/2 lb (750 g) salmon or steelhead trout filet
salt and pepper, to taste
Extra Virgin Olive Oil or canola oil, for cooking
1/3 cup maple syrup
1Tbsp lemon juice
1Tbsp soy sauce
1 garlic clove, crushed
1tsp grated ginger
How to Make It
Soak an untreated cedar plank in water for at least half an hour — this is easy to do in the sink, just place a pan or other object on the plank to keep it submerged.
Trim your veggies and toss with oil to coat; sprinkle with salt and pepper.
In a small bowl, stir together the glaze ingredients, if you’re using it, and spread over the surface of the salmon. Otherwise, sprinkle it with salt and pepper.
Preheat your grill to medium-high and place your plank on the grill for about 5 minutes, or until it starts to smoulder.
Place the filet on the plank. Close the lid and cook for about 15-20 minutes, lifting the lid occasionally to check for flares, until the fish is cooked through (fat will rise to the surface, and the edge should flake with a fork).