Grilled Salmon on Cedar Planks with Yogurt Tartar Sauce

Cedar planking salmon gives it a smoky flavour that pairs well with the fresh and tangy yogurt sauce.


  • Cedar Planks
  • Bowl
  • Grill


  • 1/3 cup (75 mL) plain 2% yogurt
  • 2 Tbsp (30 mL) maple syrup
  • 1 Tbsp (15 mL) grainy mustard
  • 1 tsp (5 mL) sriracha hot sauce
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 4 centre-cut salmon pieces (5 oz/150 g each)
  • 1 cup (125 mL) plain 2% yogurt
  • 3 Tbsp (45 mL) finely chopped capers
  • 2 Tbsp (30 mL) finely chopped dill pickles
  • 1 Tbsp (15 mL) grainy mustard
  • 1 Tbsp (15 mL) chopped fresh chives
  • 2 tsp (10 mL) lemon juice


  1. In shallow dish, soak cedar planks, weighted down with cans or stones, for about 1 hour or according to package directions (depending on thickness of plank).
  2. Meanwhile, stir together yogurt, maple syrup, mustard, sriracha, salt and pepper. Place in resealable bag; add salmon and refrigerate for 1 to 2 hours.
  3. Preheat grill to medium-high. Remove salmon from bag. Pat planks dry and place salmon on top.
  4. Reduce heat to medium; place planks over indirect heat. Cover and cook, for about 10 minutes or until salmon flakes easily with fork (planks will be charred). Remove from heat; let stand for 5 minutes. Remove salmon from planks.
  1. In serving bowl, mix together yogurt, capers, pickles, mustard, chives and lemon juice. Serve with salmon.


  •  If necessary, spray any flare-ups from the grill with water mister.
  • Serve leftover tartar sauce with burgers or other grilled meat.