I’ve always wanted to try this! To be honest I kind of thought it would be a pain in the butt somehow, but nope. The flavour is unreal. A match made in heaven! Like garlic and feta, basil and tomatoes, strawberries and balsamic oh I could on and on…
You can marinade or spice your fish however you like, but this combo is a winner and is completely complimented by the cedar flavour. I even had a 10 year old who swears against all fish (yuck!) devour it and want more. It’s also pretty cool that you cook it on wood and have flames and burning and water to spray all over which I’m sure added to the appeal of the whole idea!
- 2 cedar planks (you can buy these almost anywhere now)
- 4 salmon filets
- 5 scallions, sliced on the diagonal (because it's prettier)
- 1 inch of fresh ginger, grated
- 1/2 tspn-ish of sesame oil
- 1 cup of maple syrup
- pinch of salt
- siracha (optional, if you like some heat)
- VERY IMPORTANT: you need to soak your planks fully submerged for at least 3 hours or they will just light on fire and burn instantly.
- Mix all ingredients together in a bowl. Reserve a bit of marinade for after cooking.
- Pour marinade on salmon and let sit for 10-30 minutes. Fish doesn't need to marinade longer than that.
- Place salmon on planks and set in pre-heated barbecue around medium heat. When fish flakes easily with a fork, it's done. You can add a bit more of the fresh, uncooked marinade after for little more dimension of flavour.
- Have a clean spray bottle with water handy to put out flares but also try not to open the barbecue lid too often or all that delicious smoke will escape.
- Everyones barbecue is different, so set your temperature to what you know works for you.