This beer-infused cedar plank salmon is sure to be a crowd pleaser. I used wild sockeye but any wild caught or Ocean Wise salmon will do the trick.
Cedar plank soaking 2-4 hours
Cooking time 30 minutes
1 six-pack of 33 Acres of Sunshine*
1 side of sockeye salmon
1 cedar plank
3 tbsp of your favourite mustard
1/4 cup maple syrup
1 tsp finely grated ginger
1 tsp salt
1 tsp pepper
3 chopped scallions
* You may also use the pale ale for this recipe
Pre-soak your cedar plank in a mixture of water and beer. Be sure that your plank is fully covered in the liquid. I used a deep pan similar in size to the plank. Leave to soak for 2-4 hours. For this recipe I used 3 bottles (330ml each) of the sunshine beer and 3 cups water to submerge the plank.
In a small saucepan add your maple syrup, 1/4 cup beer, mustard, ginger, salt and pepper. Mix well and cook over medium-to-low heat, stirring constantly for 7-10 minutes or until the beer has dissolved. Set aside and allow to cool.
Preheat your grill to 350-400 degrees Fahrenheit, or to medium-high heat. After the plank has been soaked, remove and pat dry. Lightly oil and season the top surface with salt and pepper. Place the salmon skin side down on the plank. Brush the top of the salmon with half of the beer-mustard glaze. Serve the remainder of the glaze on the side. Top the glazed salmon with the chopped scallions.
Place the cedar plank on the grill and close the lid. Have a spray bottle full of water handy in case of flare ups. Check the salmon briefly every five minutes. Resist peaking to avoid losing all the cedar- and beer-infused smoke. Cook for about 15-20 minutes.
You can also bake the salmon in the oven. Place your plank on a baking sheet and roast in a pre-heated 450 degree Fahrenheit oven for 15 minutes.
Remove the plank from the grill to a baking sheet and let rest for 10 minutes. Serve warm with your favourite summer salads and corn on the cob. Be sure to have a growler or two on hand…or drink the other.
Photos by Jamie-Lee Fuoco