Maple Syrup Planked Salmon
Maple syrup planked salmon cooks wild-caught fish on a soaked cedar plank, so it steams gently and picks up a light smoke. The marinade keeps the maple restrained, just two teaspoons against lemon, rosemary and chipotle, so the sweetness stays in the background while the heat builds slowly. Salting the hot plank before the fish goes on is a small step that seasons from underneath. A lemon and chipotle dip finishes each plate.
Instructions
Submerge the cedar planks completely in water and leave them to soak for several hours or overnight. Heat the grill to medium-high.
In a small bowl, stir together 2 tablespoons (30 ml) of the lemon juice, the oil, rosemary, maple syrup and half of the chipotle powder. Coat the salmon with this mixture and let it rest at room temperature for 20 minutes.
In a separate bowl, mix the remaining lemon juice and chipotle powder with a fork. Set this aside to serve with the fish.
Put the soaked planks on the grill and close the lid. Let them heat for a couple of minutes, then sprinkle a little salt over each plank.
Set the salmon on the planks, keeping each piece at least an inch from the edge. Place fillets skin-side down. Turn the heat to low and close the lid.
Grill for roughly 15 minutes without turning or moving the fish. It is ready when the flesh is no longer transparent and flakes easily with a fork. Spray the sides of the planks with water if any flames appear.
Transfer the salmon to a serving platter and scatter the scallions over the top. Put the used planks in water as a safety precaution.
Serve the salmon with the lemon and chipotle mixture on the side.
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