William (Uncle Bill) Anatooskin's Note:
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.
My Private Note
Units: US | Metric
- 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
- 1Purchase 2 pieces of cedar boards, 3/4 inch thick, 7 1/2 inches wide and 18 inches long, untreated.
- 2Soak cedar boards in water for at least 12 hours before using.
- 3Preheat barbecue to HIGH heat.
- 4Remove cedar boards from the water and sprinkle with coarse salt on one side that will be used for placing the salmon filets.
- 5Place boards on the NOW HOT barbecue for about 3 minutes, DO NOT BURN CEDAR BOARDS.
- 6Rub salmon filets with olive oil.
- 7Sprinkle coarse salt and granulated garlic powder on salmon filets.
- 8Sprinkle salmon filets heavily with dill weed and green onions.
- 9Drizzle lemon juice over salmon filets and then sprinkle with black pepper.
- 10Place the salmon filets on the cedar boards, skin side down and layer the top of filets with thinly sliced lemons.
- 11Drizzle MAPLE SYRUP over the filets.
- 12Turn barbecue down to medium heat.
- 13Place prepared salmon on the barbecue grates.
- 14Close BBQ cover and cook on medium heat for 10 to 15 minutes or until salmon just starts to flake.
- 15Remove from the barbecue.
- 16If 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.
- 17Slide the salmon filets off the cedar plank onto the screen, with skin side down.
- 18Turn barbecue heat to HIGH.
- 19Sprinkle 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.
- 20Remove salmon to large plates.
- 21Serve immediately with lemon wedges.
- 22You 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).
- 23You may also use white onions sliced instead of green onions or scallions.
- 24DO NOT RE-USE THE Cedar Boards a second time.
- 25Purchase 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.
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Nutritional Facts for Salmon BBQ'd on a Cedar Plank With Maple Syrup
Serving Size: 1 (307 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 490.3
- Calories from Fat 178
- Total Fat 19.7 g
- Saturated Fat 2.9 g
- Cholesterol 157.6 mg
- Sodium 3702.4 mg
- Total Carbohydrate 17.8 g
- Dietary Fiber 3.3 g
- Sugars 8.6 g
- Protein 61.8 g