Yield: 6 Servings

Ingredients:
1 1/2 lbs Salmon, (Sockeye, Coho, King)
GLAZE
1/2 cup maple syrup
1/3 cup tamari, or coconut aminos
1/4 cup lemon juice
3 cloves garlic, minced
2 tbsp grated ginger
green onion (optional)

Directions:

  • Submerge your cedar planks in water for at least 2 hours. You may need to put something heavy on them to keep them under water.
  • Add the maple syrup, tamari, lemon juice, garlic and ginger to a small pot on high heat.
  • Bring the sauce to a boil and then turn it down to low, stirring occasionally.
  • Cook for about 10 minutes or until the sauce has reduced in half and becomes thicker, then remove from the heat.
  • Turn the grill on medium high until it reaches 350°F (175°C). If possible, use indirect heat.
  • While the grill is heating, pat down the salmon to remove any extra moisture.
  • Place the salmon, skin-side down, on the soaked cedar plank and brush the glaze over the whole salmon. (Optional: You can remove the skin from the salmon before placing on the plank.)
  • Once the grill has heated, place the cedar plank in the middle of the grill and close the lid.
  • Cook for 12-15 minutes. It’s better to slightly under cook the salmon than overcook, as it will continue cooking once removed from the grill.
  • You can add a little more glaze to the salmon halfway through the cooking process.
  • Once the salmon is done, turn the grill off and use 2 tongs to transport the cedar plank to a large baking pan.
  • Add optional toppings like green onion and serve immediately.