I’ve done other cedar plank salmon recipes on Braised Blue but this one is a little bit different because it creates more of a candied salmon effect. If you’re not a fan of sweetness going with your fish or meat it may not be up your alley, but I have created this recipe as a great way to cover up a maybe not super fresh piece of salmon(not “gone bad” just not fresh). The glaze also really does a great job in blending heat with sweet which is something I am a huge fan of.
1 large Fillet of Salmon
1 cedar plank(Soaked for 12 hours in water)
2/3 cup of maple Syrup
1/3 cup Sriracha sauce
1 ts crushed red chilis
Directions: Take your pre-soaked cedar board and lay your salmon on it. In a mixing bowl add your maple syrup, sriracha, chilies, salt and pepper and mix. The sauce should be thick and sticky. Then using a silicon brush, paint the fish with the sauce. Place in a bbq preheated to around 350 degrees and begin to cedar smoke the salmon. Every few minutes apply a new layer of the sauce. It should quickly form a crust on the outside of the fish. This crust keeps the moisture in the fish while creating a crunchy surface. The fish should be smoked/cooked for about 45 minutes to an hour, while you continue to apply the sauce every few minutes.
This can be served whole as a protein in a dish. Or shredded up in a salad or on a sandwich. It’s just a great recipe if you have extra salmon or some salmon which isn’t super fresh. Enjoy!