Maple Ginger Cedar-Plank Salmon Recipe

A few weeks ago I discovered the True North Salmon Company, a North American company that sells hormone and antibiotic-free, sustainably caught, farmed Atlantic salmon. I was really excited about this because Atlantic salmon is my favourite. (It’s the really thick, juicy kind of salmon.) Unfortunately, most farmed Atlantic salmon is treated with hormones and antibiotics on a regular basis. It’s also injected with dye to give it a bright “salmon pink” hue. Not the case with True North! Better yet, you can buy it at most major grocery stores. One large salmon fillet is about $20 to $25.

Salmon is important to include in your diet on a regular basis because it’s one of the best sources of omega-3 fatty acids, which are good for the health of your brain, skin, digestive and nervous systems.

Following my discovery of True North Salmon Company, I developed an amazing recipe that is a must-try. Enjoy!


Maple Ginger Cedar-Plank Salmon
Serves 4-6

1 large salmon fillet
4 tsp soy sauce (or tamari for gluten-free diets)
2 tsp real maple syrup
1 tsp grapeseed or avocado oil
1 tsp ground ginger
1 garlic clove, minced

1 cedar plank (soak for 2 hours)


Soak your cedar plank in water for two hours prior to cooking.

Whisk all the ingredients together for the marinade.

Place salmon in a glass baking dish or zip-lock bag, cover with marinade, and marinate in fridge for one hour or more.

When you’re ready to start cooking, heat your BBQ to 450 °F (really hot), and heat the plank for about five to 10 minutes.

Place marinated salmon fillet on the plank, close the BBQ and cook for about eight to10 minutes.

Remove from BBQ, cover with foil and let rest for five minutes. Cut and serve with sweet potato fries and a fresh summer salad.


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