Our Recipes

Pure Canadian Pacific Salmon

(6-8 servings)
3 lbs. wild Pacific salmon fillets
3 T. freshly squeezed lemon juice
1/2 c. pure Canadian maple syrup
1/3 c. soy sauce
2 crushed garlic cloves
1 t. finely chopped ginger

  • Submerge and soak plank in water overnight, or at least 4 hours.
  • Mix lemon juice, maple syrup, soy sauce, garlic and ginger in saucepan and cook over medium heat until reduced by 1/2.
  • Marinate salmon in cooled sauce for 1/2 hour and then place skin side down on plank.
  • Place plank on preheated hot grill, turn down to low, and close lid.
  • Cook for about 20-30 minutes depending on thickness (10 minutes per inch of thickness).
  • Marinate with remaining sauce halfway through cooking.
  • Plank should smoulder on bottom, not flame. Keep lid closed as much as possible and have a spray bottle handy to spritz plank as needed.
  • Flavour is sensational!

Planked Cedar Halibut in Chardonnay

1-2 lbs. halibut fillets
1 1.5 litre bottle of Chardonnay
Lemon (garnish)
Parsley (garnish)
Salt and pepper to taste

  • Soak cedar plank for 4-6 hours in a mixture of 2 parts Chardonnay and 1 part water (be sure to drink any unused Chardonnay!).
  • While planks are soaking, salt and pepper the halibut and then soak it in 2 cups of Chardonnay.
  • Heat grill to 400 degrees F.
  • Remove planks from liquid and wipe with paper towel.
  • Place the halibut on the plank, skin side down.
  • Put plank on grill, turn down to low, and close lid.
  • Plank should smoulder, not flame. If plank flames, spritz with spray bottle.
  • Keep lid closed as much as possible.
  • Cook for 15-25 minutes, depending on thickness (10 minutes per inch).
  • ENJOY!

Cedar Planked Steak

First of all you will need a nice cut of steak. We recommend a strip loin!
Unlike seafood and veggies, steak is something that does have to be flipped over once on your grilling plank.
Season your steak with the Steak and Rib Rub (mix 1 T. rub with 2 T. oil)

  • When the barbecue is nice and hot place the steak on your pre-soaked, ungreased cedar plank.
  • When the barbecue is nice and hot place the steak on your pre-soaked, ungreased cedar plank.
  • Put it on one side of the grill and turn that side down to med-low, leave the other side on med-high, and close the lid.
  • The plank will start to crackle and smoulder… This is a good thing! Allow the cooking to continue for 10 minutes.
  • Check once in a while to make sure that you’re not getting any flames or flare-ups. If this occurs, just spritz out the flames with a spray bottle filled with water.
  • Flip your steak once, half way through cooking (at about the 10 min. mark).
  • Continue cooking for 10 more minutes, or until the steak is done to your preference.
  • When the steak is ready, give it a quick sear on the grill, and then quickly sear on the other side for appearance and ENJOY!