Posted: May 31 2018 in Recipes • Fish & Shellfish

Salmon Fillets

1/4 cup maple syrup

2 tablespoon grainy Dijon mustard

1/2 teaspoon salt

1/4 pepper

Soak on untreated cedar plank in water for 30 minutes or for up to 24 hours. Place salmon on top. In small bowl, whisk together maple syrup, mustard, salt and pepper; brush half over salmon. Place plank on grill over medium-high heat; close lid and cook. Brushing once with remaining maple mixture. Cook until fish flakes easily when tested (15-20 minutes). If cooking with sockeye salmon, cooking for 10-15 minutes. Halves salmon lengthwise; cut crosswise into 6 slices. Transfer to serving platter.

Tip: Try adding white wine, beer or apple cider and fresh herbs to the soaking solution for a different flavour.