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Cedar-Plank Salmon

Remember to soak the plank in water for 30 minutes before using, otherwise it will burn. Salting the plank before grilling gives the salmon skin extra flavour.


2 tbsp (30 mL) grainy mustard
2 tbsp (30 mL) ketchup
2 tbsp (30 mL) olive oil
1 tbsp (15 mL) finely chopped rosemary
½ tsp (2 mL) chili powder
Salt and pepper to taste
2 lb (1 kg) salmon fillet
1 soaked cedar plank
Kosher salt


  1. Combine mustard, ketchup, olive oil, rosemary, chili powder, salt and pepper in a small bowl. Spread over fish, then cover and marinate at room temperature for 30 minutes.
  2. Preheat barbecue to high.
  3. Place soaked cedar plank on grill and grill, with lid down, for 3 to 4 minutes, until you can smell or see smoke. Immediately flip plank and sprinkle liberally with kosher salt. Place fish on plank, skin-side down. Close barbecue lid and grill for 12 to 15 minutes, until fish is just cooked. Remove plank from grill and slip fish onto a serving platter.

Serves 4