Bbq Salmon on Wet Plank Old Native Indian Recipe
Infuse your next grilling session with rich tradition and incredible flavor by trying this BBQ Salmon on Wet Plank, an old Native Indian recipe that’s as unique as it is delicious. This dish combines the smoky aroma of a soaked cedar, maple, or alder plank with a perfectly marinated salmon fillet, featuring a sweet and savory blend of maple syrup, soy sauce, garlic, and fresh rosemary. The plank locks in moisture as the salmon cooks to tender perfection, creating a rich, wood-kissed flavor straight from the grill. Serve this show-stopping entrée directly on the plank for a rustic presentation, perfect for pairing with grilled vegetables or wild rice. With its origins rooted in Indigenous cooking techniques, this recipe is ideal for those who want a truly authentic, flavorful barbecue experience.
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Recipe Information
Ingredients
- 2 lbs Salmon fillet (skin-on)
- 1 piece Wooden plank (cedar, maple, or alder)
- 2 tbsp Olive oil
- 2 tbsp Maple syrup
- 2 pieces Garlic cloves (minced)
- 2 tbsp Soy sauce
- 1 tbsp Lemon juice
- 1 tsp Dijon mustard
- 1 tsp Fresh rosemary (chopped)
- 1 tsp Sea salt
- 0.5 tsp Black pepper
- 8 cups Water (for soaking the plank)
Instructions
Submerge the wooden plank in water for at least 1 hour to prevent it from burning on the grill. For added flavor, add a splash of white wine or apple cider vinegar to the water.
Preheat your grill to medium heat (375-400°F). If using a charcoal grill, ensure the coals are evenly distributed for indirect cooking.
While the plank soaks, prepare the marinade. In a small bowl, whisk together olive oil, maple syrup, minced garlic, soy sauce, lemon juice, Dijon mustard, rosemary, sea salt, and black pepper.
Place the salmon fillet, skin-side down, in a shallow dish. Pour the marinade over the fillet, ensuring it covers the fish evenly. Marinate for 30 minutes in the refrigerator.
Remove the plank from the water and pat it dry. Place the marinated salmon fillet, skin-side down, directly on the plank.
Transfer the plank with the salmon onto the grill. Close the grill lid and cook for 15-20 minutes, until the salmon flakes easily with a fork and reaches an internal temperature of 145°F.
Check periodically to ensure the plank is smoldering but not on fire. Mist lightly with water if needed.
Carefully remove the plank from the grill using tongs or oven mitts. Let the salmon rest for 5 minutes before serving.
Serve the salmon directly from the plank for a rustic presentation, accompanied by grilled vegetables, wild rice, or a fresh green salad.
Nutrition Facts
Calories |
2044 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.2 g | 173% | |
| Saturated Fat | 27.9 g | 140% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 412 mg | 137% | |
| Sodium | 4040 mg | 176% | |
| Total Carbohydrate | 32.2 g | 12% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 27.1 g | ||
| Protein | 150.7 g | 301% | |
| Vitamin D | 83.9 mcg | 420% | |
| Calcium | 145 mg | 11% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 3055 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
