A wonderful way to serve salmon fillets with a hint of sweetness, from Canada with love. This recipe is a must-try and comes from my dear friend Sharon O. in Calgary. I promised her that I would submit this on her behalf because she always makes the tastiest salmon dinners for us.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ cup soy sauce
- ½ cup maple syrup
- 1 ½ tablespoons rye whiskey
- 2 teaspoons wasabi paste
- 4 (8 ounce) salmon fillets
- 4 untreated cedar planks
Instructions
- Place soy sauce, maple syrup, rye whiskey, and wasabi paste into a blender. Cover blender and puree until smooth. Pour half of the mixture into a resealable plastic bag for marinade and reserve remaining mixture in the refrigerator for dipping sauce. Place salmon in the bag, coat with marinade, squeeze out excess air, and seal the bag. Marinate salmon in the refrigerator for 4 hours.
- Submerge cedar planks in water and soak for at least 2 hours.
- Preheat an outdoor grill for medium-high heat. Remove salmon fillets from marinade, and place each one on a soaked cedar plank. Discard bag and marinade.
- Place planked salmon into the grill, close cover, and roast until fish flakes easily with a fork, about 10 minutes. Serve with reserved dipping sauce.
- The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
Nutrition Facts
| Calories | 547 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 149 mg |
| Dietary Fiber | 0 g |
| Protein | 47 g |
| Saturated Fat | 6 g |
| Sodium | 1965 mg |
| Sugars | 24 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
I’m not sure why there are others that did not like this recipe but I loved it. The maple is not overpowering; gives it a nice flavor and it is definitely a keeper.? plus was very easy to make. I did halved the hot paste so it was not too hot. ?I feel that the marinating time should be at least 4 hours.
Family seems to love this recipe, I was told that it was a keeper.
I thought this turned out pretty good. I did cut back on the syrup and also added some all natural salt and pepper blend but that was the only change I made. My salmon was pretty thick so I grilled it 5 minutes longer to be safe. It also still had the skin on so on that last 5 minutes extra I set it directly on the grill to “burn” the skin making it easier to eat. The meat was super tender and slid right off of the skin. This is a good recipe and one I would make again.
Sorry but this was not my taste at all. The salmon turned out too wet and sweet for my liking. The syrup was overbearing. It might have worked better with brown sugar.
We loved it. We eat a lot of fish and am always looking for ways to cook it. This was easy and different for us.
Followed the recipe exactly except baked on plank in oven. Didn’t find the marinade to be anything special. Probably won’t make again.