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Yield: 4-6 Servings
- 1/4 cup maple syrup
- 2 tablespoons balsamic vinegar
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon chipotle-pepper powder (or 1/4 teaspoon cayenne pepper)
- 2 cloves garlic, smashed
- 3/4 cup olive oil
- 3 tablespoons mustard seed (or 1-1/2 tablespoons whole-grain mustard)
- 1 2-1/4-pound side of salmon, washed and patted dry
- 2 Vidalia or other sweet onions, sliced into thin rounds
- 1 cedar plank
- Vegetable oil
- Lemon juice and olive oil for fish
- Garnish: lemon wedges
Combine first eight ingredients in a bowl and whisk together. Pour into a large zip-top plastic bag with the salmon and onions; seal, pressing out any excess air and coating the salmon with marinade. Let salmon marinate in refrigerator at least 30 minutes, or overnight, turning several times.
Meanwhile, soak your cedar plank in water 30 to 45 minutes. Preheat grill to about 400 degrees F. Brush cedar plank with vegetable oil; place salmon on plank, brush with lemon juice and olive oil, and arrange onions in a single layer over the salmon. Place on grill and cook 20 to 30 minutes, depending on thickness. Serve on plank, surrounded by lemon wedges.
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