Cedar planked salmon is one of the most iconic Canadian dishes— a great one to have in heavy rotation during the summer months. It’s nice when the smell of the smouldering cedar infuses not only your fish, but your back yard with a wonderful aroma.
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). Serves 4.
You can use your favourite marinade when you plank a filet of salmon, or just sprinkle with salt and pepper and let the flavour of the cedar come through. Cedar planks are easy to find in the seafood section of Calgary Co-op stores.
And you’re not limited to salmon—steelhead trout can be substituted, or experiment with thicker filets, like fresh halibut, which will require a slightly longer cooking time.