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.
Equipment
- Cedar Planks
- Bowl
- Grill
Ingredients
- SALMON
- 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)
- YOGURT TARTAR SAUCE
- 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
Instructions
SALMON
- 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).
- Meanwhile, stir together yogurt, maple syrup, mustard, sriracha, salt and pepper. Place in resealable bag; add salmon and refrigerate for 1 to 2 hours.
- Preheat grill to medium-high. Remove salmon from bag. Pat planks dry and place salmon on top.
- 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.
YOGURT TARTAR SAUCE
- In serving bowl, mix together yogurt, capers, pickles, mustard, chives and lemon juice. Serve with salmon.
Tips:
- If necessary, spray any flare-ups from the grill with water mister.
- Serve leftover tartar sauce with burgers or other grilled meat.
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