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Cedar Plank Sockeye Salmon portioned in four with sauce and lemon slices. Served with grilled corn and tomatoes.

Cedar Plank Sockeye Salmon

This Wild Sockeye Salmon with lemon, garlic and Dijon is juicy, flaky and oh so flavourful. An easy 25 minute recipe making it perfect for a weeknight meal (just remember to soak the plank before you go to work or a few hours before dinner).
5 from 1 vote
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Prep Time 10 minutes
Cook Time 25 minutes
Inactive time 4 hours
Total Time 4 hours 35 minutes
Course Dinner, Entree, Main Course
Cuisine Canada
Servings 4 People

Equipment

  • 1 Cedar Grilling Plank

Ingredients
  

  • 1- pound wild sockeye salmon fillet
  • 1 ½ tablespoons butter melted
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey
  • 2 garlic cloves minced
  • 2 tablespoons cilantro
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • 2 tablespoons lemon juice

For garnish

  • 4 lemon slices grilled

Instructions
 

  • Soak a cedar plank in water for 3 to 4 hours.
  • Preheat the grill to approximately 400°F
  • Using a sharp knife, slice the salmon fillet into 4 equal portions.
  • Dry the cedar plank of excess water, place it on the grill and close the lid. When the plank begins to smoke (in about 1-2 minutes) place the salmon skin side down on the plank.
  • In a small bowl, mix the rest of the ingredients to make the sauce.
  • Spoon the mixture evenly over the top of each salmon portion.
  • Close the lid and cook for 12 to 15, or until desired doneness.
  • Serve with grilled lemon slices, tomatoes and corn or your favourite grilled veggies.

Video

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