Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

FREE in-store pickup! No code required. Shop Now!

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order.
Cedar Plank Orange-Maple Glazed Salmon https://www.metro.ca/userfiles/image/recipes/saumon-grille-planche-cedre-orange-erable-11594.jpg PT25M PT15M PT40M
Grilled salmon :Immerse the cedar plank in water by weighing it down with cans. Soak for 1 hour.In a small bowl, whisk all the ingredients except the salmon fillets.Preheat the BBQ on medium (you don’t want the plank to catch fire!)Place the salmon fillets skin side down on the drained cedar plank.Generously coat the fillets in the marmalade. Season with salt and pepper.Close the lid and cook the salmon for 12 to 15 minutes. Check the fillets twice. Make sure you have a small spray bottle filled with water to extinguish any flames that may appear. The water won’t affect the quality of the salmon cooking.Orange vinaigrette :In a large salad bowl, whisk the ingredients for the vinaigrette.Add all the ingredients for the salad and toss gently.Serve with the salmon and enjoy!
4
5 2 5 5
Grilled salmon: 1 untreated cedar plank for grilling 3 tablespoons (45 ml) warm marmalade 1 tablespoon (15 ml) old style Dijon mustard 1 tablespoon (15 ml) maple syrup 1/4 teaspoon (1,25 ml) red pepper flakes 1 tablespoon (15 ml) tamari 4 salmon filet with skin To taste salt and pepper Orange vinaigrette: 3 tablespoons (45 ml) fresh orange juice 1 tablespoon (15 ml) white wine vinegar 3 tablespoons (45 ml) Irresistibles organic olive oil 1 teaspoon (5 ml) maple syrup 1/4 teaspoon (1,25 ml) salt Orange salad: 2 orange of your choice, supremed 4 Lebanese cucumber, thinly sliced 2 cups (500 ml) watercress 1 cup (250 ml) microgreens 2 shallot, minced 1 tablespoon (15 ml) toasted sesame seeds
Cedar Plank Orange-Maple Glazed Salmon

Cedar Plank Orange-Maple Glazed Salmon

Rate this recipe
2 Votes
4
Main course
0:25
Preparation
0:15
COOKING
0:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • Grilled salmon:
  • 1
    untreated cedar plank for grilling
  • 3 tablespoons
    (45 ml)
    warm marmalade
  • 1 tablespoon
    (15 ml)
    old style Dijon mustard
  • 1 tablespoon
    (15 ml)
    maple syrup
  • 1/4 teaspoon
    (1,25 ml)
    red pepper flakes
  • 1 tablespoon
    (15 ml)
    tamari
  • 4
    salmon filet with skin
  • To taste
    salt and pepper

  • Orange vinaigrette:
  • 3 tablespoons
    (45 ml)
    fresh orange juice
  • 1 tablespoon
    (15 ml)
    white wine vinegar
  • 3 tablespoons
    (45 ml)
    Irresistibles organic olive oil
  • 1 teaspoon
    (5 ml)
    maple syrup
  • 1/4 teaspoon
    (1,25 ml)
    salt

  • Orange salad:
  • 2
    orange of your choice, supremed
  • 4
    Lebanese cucumber, thinly sliced
  • 2 cups
    (500 ml)
    watercress
  • 1 cup
    (250 ml)
    microgreens
  • 2
    shallot, minced
  • 1 tablespoon
    (15 ml)
    toasted sesame seeds
Imprimer ma sélection

Preparation

Grilled salmon :

Immerse the cedar plank in water by weighing it down with cans. Soak for 1 hour.

In a small bowl, whisk all the ingredients except the salmon fillets.

Preheat the BBQ on medium (you don’t want the plank to catch fire!)

Place the salmon fillets skin side down on the drained cedar plank.

Generously coat the fillets in the marmalade. Season with salt and pepper.

Close the lid and cook the salmon for 12 to 15 minutes. Check the fillets twice. Make sure you have a small spray bottle filled with water to extinguish any flames that may appear. The water won’t affect the quality of the salmon cooking.

Orange vinaigrette :

In a large salad bowl, whisk the ingredients for the vinaigrette.

Add all the ingredients for the salad and toss gently.

Serve with the salmon and enjoy!

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.