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Prep 15 mins
Cook 20 mins
I cooked this recipe for 132 Aboriginals (Native Indians) here in Vancouver, B.C. I received so many compliments from them as they told me that they never ate Salmon that tasted so good.
- 4 (1 -1 1/2 lb) salmon fillets, with skin on
- 2 tablespoons coarse salt, to sprinkle on cedar boards
- 4 tablespoons extra virgin olive oil
- 1 tablespoon coarse salt, to sprinkle on salmon
- 1 teaspoon granulated garlic powder
- 1⁄2 cup fresh dill weed, chopped or 2 tablespoons dry dill weed
- 4 large green onions or 4 large scallions, chopped into small pieces
- 1 large fresh lemon, juice of, for sprinkle on salmon filets
- 1 teaspoon freshly ground coarse black pepper
- 1 large lemon, sliced very thin, to layer on salmon filets
- 1⁄4 cup pure maple syrup
- 2 large lemons, cut into wedges
- Purchase 2 pieces of cedar boards, 3/4 inch thick, 7 1/2 inches wide and 18 inches long, untreated.
- Soak cedar boards in water for at least 12 hours before using.
- Preheat barbecue to HIGH heat.
- Remove cedar boards from the water and sprinkle with coarse salt on one side that will be used for placing the salmon filets.
- Place boards on the NOW HOT barbecue for about 3 minutes, DO NOT BURN CEDAR BOARDS.
- Rub salmon filets with olive oil.
- Sprinkle coarse salt and granulated garlic powder on salmon filets.
- Sprinkle salmon filets heavily with dill weed and green onions.
- Drizzle lemon juice over salmon filets and then sprinkle with black pepper.
- Place the salmon filets on the cedar boards, skin side down and layer the top of filets with thinly sliced lemons.
- Drizzle MAPLE SYRUP over the filets.
- Turn barbecue down to medium heat.
- Place prepared salmon on the barbecue grates.
- Close BBQ cover and cook on medium heat for 10 to 15 minutes or until salmon just starts to flake.
- Remove from the barbecue.
- If you have a heavy duty screen with about 1/4" squares, spray with olive oil and place on the barbecue grates. This will prevent any salmon to drop through the grates.
- Slide the salmon filets off the cedar plank onto the screen, with skin side down.
- Turn barbecue heat to HIGH.
- Sprinkle more MAPLE SYRUP on filets, close BBQ lid and cook for another 2 to 4 minutes or until salmon flakes easy. DO NOT OVERCOOK SALMON.
- Remove salmon to large plates.
- Serve immediately with lemon wedges.
- You may also use dark brown sugar on filets instead of Maple Syrup. After you rub the salmon filets with olive oil, spread about 1 tablespoon of brown sugar on each filet (4 tablespoons).
- You may also use white onions sliced instead of green onions or scallions.
- DO NOT RE-USE THE Cedar Boards a second time.
- Purchase your cedar boards at a lumber yard, but make certain that the boards are not treated. They are also much cheaper at the lumber yard and are just as good as the prepared cedar boards.
This is the best salmon I've ever had. One of the guests didn't even like salmon (or so he thought) but he loved this. I had a small piece left over and had it for breakfast with eggs!
Best salmon I've ever cooked.