You’ll love the blend of sweet and spicy notes that complement the natural richness of salmon. As it grills, the cedar plank infuses a subtle smokiness, enhancing the dish with a hint of wood-fired aroma.
With a sticky-sweet glaze that gives you just the right amount of fiery zest, it is seafood perfection that will impress everyone at your table.
Per person, you’ll need:
- Cedar gourmet grilling plank(s)
- 500 gr wild salmon fillet(s)
- ½ cup orange marmalade
- ¼ cup water
- ½ cup red wine (optional)
- ¼ tsp salt
- 1 Tbsp wasabi paste
- 2 Tbsp butter
- 2 spring onions, chopped (or you can use chives instead)
Step 1:
Soak your cedar plank(s) for at least an hour, making sure they are fully submerged.
Step 2:
In a medium saucepan, bring marmalade and water to a boil. Turn the heat down and continue reducing until the mixture becomes thick and a deep mahogany colour. Add salt and set aside.
Step 3:
If you are adding the red wine, remove the orange mixture from the heat and add red wine by pouring through a sieve. Stir well and set aside.
Step 4:
Heat your barbecue to high (200 degrees) and season your salmon fillets with salt and pepper. Once the barbecue is piping hot, place the seasoned salmon fillets on the soaked cedar planks skin side down and place the planks on the grill. Close the lid and cook for 10-12 minutes.
Step 5:
Bring the glaze to a boil again and add the wasabi and butter, stirring until well mixed. Remove from the heat and add the spring onions.
Step 6:
Open the top of your barbecue and gently spoon a generous amount of the glaze on to your planked salmon fillets. Close lid and cook for an additional 5 minutes, then serve.
