“Smoky, cedar-infused sockeye with a maple glaze — one of the great outdoor cooking recipes.”
Sockeye has the deepest colour and boldest flavour of all the salmon species. The cedar plank adds a gentle smokiness that complements it perfectly without overpowering. Soak the plank, glaze the fish, let the grill do the rest.
- 1 Cedar plank, soaked in water 1 hour
- 2 lbs Sockeye salmon fillet, skin-on
- 3 tbsp Maple syrup
- 2 tbsp Soy sauce
- 1 tbsp Dijon mustard
- 2 cloves Garlic, minced
- 1 Lemon, sliced
- handful Fresh dill
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01
Soak the plank
Submerge cedar plank in water for at least 1 hour before cooking.
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02
Make the glaze
Mix maple syrup, soy sauce, dijon and garlic in a small bowl.
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03
Preheat grill
Heat grill to medium-high (400F). Place soaked plank on grill for 5 minutes.
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04
Glaze and cook
Place salmon skin-side down on hot plank. Brush generously with glaze. Close lid and cook 12-15 minutes.
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05
Serve
Garnish with lemon slices and fresh dill. Serve directly from the plank.
The plank will char and smoke — that is exactly what you want. If it catches fire, spritz with water but do not remove the fish.
Per serving estimates. Values vary by exact quantities used.
Other ways to prepare Alaskan seafood using our wild-caught products.
