Hands down one of my favorite dishes to both cook and eat is salmon. I make salmon a few ways: with a ginger-dill cream sauce, with a balsamic-soy sauce or my favorite way, with a maple lemon glaze. To me, there are few grilled dishes that beat cedar plank grilled salmon with a side of slightly charred grilled veggies. It should come as a no-brainer, but in my opinion, the only real key to this simple recipe is using quality maple syrup. Don’t skimp and buy crap. The syrup I used is from Bissell Maple Farm located in Ohio. Be sure to check them out. They have a bunch of quality maple products including a maple BBQ sauce that I haven’t had the chance to get my hands on yet.
OK, here’s all I did for this recipe:
1 – 1 1/2 lbs very fresh salmon (if you want to really splurge pay a little extra for the premium salmon)
Salt and Pepper
Maple Lemon Butter Glaze
2-3 Tbsp of pure maple syrup
Freshly squeezed lemon juice
2 Tbsp butter
Have a cedar plank pre-soaking in water for at least an hour. Lightly coat salmon with oil on both sides and place on cedar plank. Season with dill weed, turbinado sugar (this goes great w/ the maple glaze), salt and pepper. While you let the salmon sit and take in the seasoning for a few minutes, combine the maple syrup, lemon juice and butter in a small sauce pan and stir frequently until it come to a light boil a then take it off the heat and set it aside. Place the planked salmon over direct heat on the grill and cook for 6-10 min (depending on how large a fillet you’re grilling). Baste with the maple lemon glaze every couple of minutes during the cook. Pull once the salmon is a light pink color and nice and flaky.
For the veggies, take whatever you’ve chosen (I used pineapple wedges, a red bell pepper and an orange bell pepper), cut into chunks then toss in a bowl with olive oil, salt and pepper. Grill over direct heat until a nice char has formed. I grilled them in a Craycort Cast Iron Veggie Wok which I absolutely love!
Enjoy! Pics and video from start to finish below.