Grilled cedar-planked salmon has a delightfully smoky flavour and never sticks to the grill.
1 600g sid of wild Canadian salmon (ideally sockeye)
1 cup maple syrup
1/3 cup soy sauce
2 teaspoons black pepper
1 food-grade cedar plank, approximately 30cm x 15cm
1 cup blueberrries, fresh or frozen
1/2 jalapeno, or to taste, diced finely
1/2 red bell pepper, diced finely
1/3 cup diced red onion
1 palmful cilantro leaves, or mint leaves, chopped coarsely
2 tablespoons lime juice
2 tablespoons olive oil
A pinch of salt and black pepper
Soak cedar plank in water for one hour.
Add salmon to a resealable plastic bag along with maple syrup and soy sauce. Squeeze out air and refrigerate for a minimum of four hours, but ideally for 24 hours.
In a medium bowl, combine blueberries, jalapeno, red bell pepper, red onion, cilantro, lime juice, olive oil, salt and black pepper. TIP: Use the back of a spoon to mash some of the blueberries to release their juices. Reserve.
When you are ready to grill, preheat the grill to medium-low. When grill temp reaches about 300°F, set cedar plank on the grate in the center of the grill, close the lid and let plank “toast” for seven to 10 minutes, or until nicely toasted, but not charred. Smells of a sauna may ensue, and plank may snap, crackle and pop like Rice Krispies.
Remove salmon from the marinade, set it on a plate and sprinkle with black pepper.
Flip plank. Place salmon in the center of the plank and return to the center of the grill. Reconfigure burners to indirect heat (outer burners on high, inner burners directly underneath the plank in “off” position). Close the lid and grill for approximately 12 to 20 minutes, or until the center of the fish reads 125°F on an instant-read thermometer—or until salmon is cooked to your desired degree of doneness (noting that it will continue to cook slightly after it is removed from the grill). Actual grilling time will depend on the thickness of the fish and the actual grill temperature, so keep an eye on it.
Remove the plank from the grill and lightly tent the salmon with a piece of aluminum foil. Let rest for five minutes. Remove foil, spoon salsa overtop salmon and serve on the plank. Enjoy!