Maple & Rye Cedar-Planked Salmon
Maple & Rye Cedar-Planked Salmon is made with a simple glaze and cedar-planked on the barbecue to flaky perfection. Healthy and delicious with every bite! Easy to make and a has a delicate smoky flavour enhanced with sweet and sharp maple syrup & rye whiskey.
This is the ninth post in The Grey Bell’s Craving Canada series. In this series we will be taking a culinary adventure across Canada honouring Canada’s 150th year. We will sample iconic Canadian dishes, both in their traditional form and some with twists. Buckle up!
With each Craving Canada post I try to challenge myself to be MORE Canadian and include more Canada in every bite.
But guys, I think I have hit the maximum Canadiana with one- I am not sure if I can possibly be more Canadian than this post. Sure, there are a lot more Canadian cuisine options (tortiere! poutine! maple dip donuts!) but ingredients-wise, this recipe is pure Canada.
Maple syrup made by my neighbours, salmon caught from beautiful Lake Huron by my dad, Canadian rye whiskey and mustard (made with Canadian mustard seeds, obviously).This was one of my first forays in cedar-planking, I guess I am a little behind the times. But since I tried this recipe for the first time about a month ago I have gone cedar-planking crazy. I am seriously obsessed with the flavour that planking brings to food. The delicate, almost sweet smoke makes almost anything, and especially fish, taste sooooo much better. I was seriously impressed not only with the flavour, but how easy and quick it is to make too. I thought that it was a fussy way to cook something, but it is really not and the fish only takes 15 minutes. A breeze to make and great for the (rapidly dwindling) summer grilling season.
- 2 salmon fillets
- 2 tbsp. maple syrup
- 2 tbsp. Canadian rye whiskey
- ½ tsp. yellow mustard
- salt & pepper
- Soak two cedar planks for at least half an hour.
- Preheat grill to medium (350°-450°).
- Remove the planks from the water and pat dry with paper towels.Place salmon fillets on the soaked planks. In a small bowl, whisk together maple syrup, rye and mustard and brush over fillets. Wait several minutes and brush again. Season with salt and pepper.
- Place the planks with the fish on top on the grill and close lid, Grill for 13-15 minutes until flakey.