Cedar Smoked Salmon

Difficulty:

1/5

Ease of Preparation: Easy

Yields: 6 servings

Ingredients

1 side of salmon, cleaned with skin on

¼ cup maple syrup (60ml)

1 teaspoon cracked pepper (5ml)

The juice of 2 lemons

¼ cup olive oil (60ml)

Salt and pepper to taste

1 cedar plank, soaked in water for 1 hour

Method

Place the salmon on a non- reactive tray. In a small bowl mix together maple syrup, lemon juice, olive oil and pepper. Pour over salmon to coat evenly. Cover with plastic wrap and let marinate for 20 minutes in the refrigerator.

Preheat the barbeque to 375° F/190°C

Place the cedar plank down on the heated grate. Close lid of bbq and wait for ceder plank to start smoking. Once it is smoking place the salmon on top of plank, close the lid and let cook for 15 minutes until the flesh is just translucent in the centre of fish. The cedar plank will smoulder; make sure it does not catch fire by spraying water on plank if necessary. When salmon is cooked to desired doneness carefully remove salmon from grill using tongs or a large spatula. Serve directly on plank for a outstanding presentation.

Let the salmon cool.