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Celiac, Gluten-free

Cedar Plank Salmon

Serves 4-6
Free of: Most top allergens and gluten-free. Contains fish and mustard.

Chef’s Note: Fish and mustard are top allergens but, for those who aren’t allergic to them, this recipe makes a superb patio main.


  • 1 cedar barbecue plank, about 12″ x 6″ (soaked in water overnight)
  • 1 kg (2.2 lb) filet fresh salmon, skin on
  • 1/4 cup (60 mL) grainy mustard [Look for g-free brands]
  • 1/4 cup (60 mL) maple syrup
  • 1 tbsp fresh thyme, minced
  • 2 tbsp lemon zest


  1. In a small bowl, stir together mustard, maple syrup, thyme and lemon zest.
  2. Spread marinade over top of salmon. Marinate in fridge at least one hour (or overnight for enhanced flavour).
  3. To cook, heat barbecue to medium-high. Place salmon on cedar plank, then place plank n heated grill.
  4. Barbecue 12-15 minutes, until cooked. Remove from heat.
  5. Serve salmon either cooled to room temperature, or hot off the grill.
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