Cedar-Planked Salmon with Maple-Ancho Glaze
Fire up the BBQ with Cedar-Planked Salmon with Maple-Ancho Glaze, a flaky sweet salmon topped with a maple-ancho chili glaze.
Ingredients
- 2 lb. fillet salmon
- Sea salt
- Fresh ground pepper
- ⅔ cup mayonnaise
- ¼ cup Dijon mustard
- 2 Tbsp. maple syrup
- 2-3 Tbsp. Salmon Rub, I used Fire & Flavor ancho chili & paprika
- Fresh chives, finely chopped
Instructions
- Soak the cedar planks for 1 hour in cold water before using.
- Set the grill for indirect heat, preheating to 350-400 degrees.
- Prepare the glaze, mixing together the mayonnaise, mustard, syrup, and spice. Mix in fresh chives (leave some for garnish).
- Prepare the salmon by placing each fillet on cedar planks (drained from the water and dry), seasoning both sides well with salt and pepper. (If you have skin on the salmon, place the skin-side down)
- Spread the glaze evenly over the fillets.
- Place the planks of salmon on the grill, and cooked until the glaze is brown and puffed up, about 20-30 minutes (use the “do not overcook” tips), or use a meat thermometer, with the thickest part of the salmon cooked at 130 degrees.
- Serve the fish right on the plank. Garnish with fresh chopped chives.
Notes
Reposted from June 2015.
Nutrition Facts
Calories: 313kcal, Carbohydrates: 5g, Protein: 24g, Fat: 22g, Saturated Fat: 3g, Polyunsaturated Fat: 12g, Monounsaturated Fat: 6g, Trans Fat: 0.04g, Cholesterol: 70mg, Sodium: 257mg, Potassium: 664mg, Fiber: 2g, Sugar: 3g, Vitamin A: 1883IU, Vitamin C: 0.1mg, Calcium: 32mg, Iron: 2mg