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- 1/2 cup (120ml) LBMT Dark Maple Syrup
- 3 tbsp (45ml) light soy sauce
- 3 tbsp (45ml) lime juice
- 2 tbsp (30ml) minced ginger
- 1 garlic clove, minced
- 1/4 tsp freshly cracked black pepper
- 1 tsp (5ml) sesame oil
- 1 (6 x 12-inch) untreated cedar plank
- 1 fillet of salmon, skin removed
- 1/4 cup (60ml) thinly sliced red onion
- 1 long red chili, thinly sliced on a bias
- 1/2 cup (60ml) fresh picked cilantro leaves
- 2 limes, cut into wedges
- Combine maple syrup, light soy sauce, lime juice, minced ginger, minced garlic and black pepper in a small saucepan and bring to a simmer. Continue to simmer for 6-8 minutes, stirring occasionally, until reduced by about one-third and the sauce is thickened. Stir in sesame oil. Remove from heat and let cool to room temperature and then refrigerate until ready to use.
- Soak the cedar plank for 1-2 hours, ensuring that it is submerged. You can fill a basin with water and use a heavy glass bowl to weigh down the plank.
- Preheat the barbeque for about 15 minutes on medium-high or until it reaches 375°F. Once it reaches temperature, place the plank on the center of the grill over direct heat for 3-4 minutes until it smells fragrant and begins to smoke. Place the salmon fillet on the plank with skin-side-down. Reserve half of the glaze for serving later, and brush the rest of it generously over top of the fillet. Place slices of red onion and red chili over the fillet, close the lid on the barbeque and grill for 13-16 minutes (depending on thickness), or until the salmon is cooked through and flakes easily in the center. Spoon reserved glaze on top and serve with fresh cilantro and lime wedges.
- You can prepare the glaze up to 2 days in advance and refrigerate until ready to use
- The glaze is also great for basting chicken and as a dipping sauce for spring rolls and shrimp
- You can also bake the salmon in the center rack of a 400°F preheated oven (conventional oven/no fan). Place a rimmed baking tray on the rack below it to catch any drippings and bake for 15-20 minutes, or until cooked through.