Prepare a plank of cedar by giving it a good scrub with a brush and soaking it in a tub of water for at least 2 hours. Preheat a barbecue for at least 20 minutes. Salmon can also be baked in an oven with good (although less smoky) results.
2 lb (about 1 kg) side of wild salmon (sockeye, coho, etc.)
sea salt and pepper, to taste
2 Tbsp (30 mL) rosehip butter (here) (or orange marmalade)
2 Tbsp (30 mL) grainy mustard
2 Tbsp (30 mL) minced fresh rosemary
juice of 1 lemon
Prepare the salmon by removing the pin bones and cutting the side into 1-inch (2.5 cm) strips, cutting down to, but not through, the skin of the fish. This will allow the marinade to penetrate and make serving the fish easier.
Preheat the barbecue to high.
On a baking tray, place the cedar plank and top with the salmon, skin side down. Season the salmon well with salt and pepper. In a small bowl, combine the rosehip butter, mustard, and rosemary. Stir to mix and allow the rosehip butter to dissolve. Drizzle the mixture over the salmon and spread over the fish’s surface. Allow to sit for 15 minutes. Place the cedar plank on a hot BBQ grill and close the lid.
Cook for about 10 minutes. Lift lid and check doneness. You want the salmon to be moist and just starting to flake under light pressure. You will see beads of salmon fat begin to form on the cuts in the salmon. Remove from the heat and allow to rest for 5 minutes before serving. Drizzle with lemon juice and serve warm.
SERVES 4–6