Our butcher brought in some lovely wild salmon fillets this week, so I decided to grill them on a cedar plank, using a recipe from Canadian Living’s The Barbecue Collection. The salmon is basted with oil, lemon juice and rind, chives, Dijon and salt and pepper and placed on a cedar plank that has been soaked in water for at least an hour. Cedar planks are available at the hardware store, or wherever you buy barbecue supplies.

Soak the cedar planks for at least an hour

Oil and lemon juice are the base for this marinade

Brush half of the marinade on the salmon before grilling

The smoke from the plank infuses the salmon – or whatever you are grilling – with great flavour.

The plank provides great smoke

To avoid additives and preservatives in this recipe, use fresh lemon juice and a Dijon with no preservatives, colour or white wine.

Cedar-Planked Salmon


1 1/2 lb. salmon fillet, cut into pieces

2 tbsp olive oil

1/2 tsp lemon rind

2 tbsp lemon juice

1 tbsp chopped fresh chives

2 tsp Dijon mustard

Pinch each salt and pepper


Soak two 12- by 7-inch untreated cedar planks in water for at least an hour or up to a day

Whisk together oil, lemon rind and juice, chives, mustard, salt and pepper; brush half over salmon. Grill, covered, over medium-high heat, brushing once with remaining lemon mixture, until fish flakes easily, 15-25 minutes, depending on thickness of fillet and type of salmon used.

From Canadian Living’s The Barbecue Collection