This rich, mildly smoky Canadian Maple Planked Salmon is glazed with maple syrup, balsamic, grainy mustard, butter & garlic. Easy and mouthwatering!
I know I just posted a Cedar Planked Chicken recipe, but I recently got hooked on plank grilling so I had to try a recipe with salmon. Now I’m hooked even more! The salmon came out super moist and tender with a mild smoky flavour. The glaze was scrumptious, rich and flavourful which is why I increased the amount in the recipe in case you want to have a bit extra to soak into a side like rice or just to smother your salmon even more. I got the inspiration for the glaze from a recipe by Jo Cooks.
This recipe is really easy to make. You can marinate the salmon for 15 minutes to boost the flavour even more, but the glaze is robust enough that you can easily skip this step. The glaze takes a few minutes to make and the salmon just 10 minutes to grill. You do have to soak your plank in water first, but if you buy the thin planks (1/4 inch) like I did (well my daughter, the other kook, bought them for me), then the soaking only takes 10 minutes.
This salmon would be perfect cold as well or, for an appetizer, place it on a platter or cutting board with a serving utensil and let your guests cut off small pieces. Alternatively, cut it into small pieces and serve on cucumber rounds. For dinner, as pictured, I served the salmon on a bed of rice with fresh baby spinach and grilled vegetables that I cooked with the salmon. You can also serve it with quinoa and Crusted Goat Cheese Salad.
So… pure maple syrup and salmon…how Canadian is this dish, eh!
TIPS FOR PLANK GRILLING
- The thinner planks (1/4 inch) only take 5-10 minutes to soak (instead of 30 minutes for 1/2 inch planks) and you can toss them out after one use so no clean up. They cost approximately $1.50-$1.80 each and you can get them anywhere that sells BBQs (Home Depot, Canadian Tire, Costco, Walmart, etc). They also only need about 3 minutes on the direct heat to begin smoking.
- You can add apple juice or white wine to the water for soaking to add a bit more flavour.
- There is no need to turn the food.
- Keep the BBQ lid closed as much as possible to keep in the smoke.
- Keep a spray bottle or water handy in case the planks catch fire.
- The experts say you can wash the thicker 1/2-3/4 inch planks with water (not soap) and reuse them if they are not too charred. After a couple of uses, though, the smokey flavours diminishes.
You might like our Cedar Plank recipe for chicken: