Cedar Planked Salmon with Maple Syrup Glaze
Cedar Planked Salmon with Maple Syrup Glaze Recipe. The next cool wave in cooking that has been around for centuries. Cooking on cedar planks was started in the Pacific Northwest by Native Americans and this recipe was inspired by their original methods of preparation. This recipe enhances and doesn't overpower the pure fresh flavor of salmon. The sweetness of the maple syrup, tanginess of the Dijon mustard, and the smokiness of the cedar make for a succulent piece of fish.
|king salmon||3 lbs|
|black pepper||1/4 tsp|
|maple syrup||1/2 cup|
|Dijon mustard||1/4 cup|
|brown sugar||2 Tbsps|
|unsalted butter||2 Tbsps|
|olive oil||1/2 cup|
- Dip a paper towel into the olive oil. Coat the plank evenly on the top and the sides. Do not coat the bottom of the plank.
- Place the plank in the oven and heat the oven to 350 degrees for 15 minutes.
- Salt and pepper both sides of the salmon.
- In a saucepan combine the maple syrup, Dijon mustard, brown sugar, and butter. Bring to a simmer and cook for about 10 minutes. Remove from the heat and place half in a separate bowl.
- Place the salmon on the plank skin side down.
- Coat the salmon with 1/2 of the glaze and place in the oven.
- Cook for about 25 to 35 minutes until the thickest part of the fish is easily pierced and flakey. Feel free to cut a small piece to check.
- Brush on the remaining glaze and serve.