Maple-Planked Salmon with Carrot Slaw

Prep time: 15min
Total time: 40min
Serves 8
1/2 cup
Maple Barbecue Sauce, plus
125 mL
2 tbsp
Maple Barbecue Sauce
30 mL
1/4 cup
maple syrup
60 mL
Atlantic salmon fillets, approx. 5 to 6 oz each (150 to 175 g), skin removed
4 cups
julienned or shredded carrots
1 L
2 tbsp
Aged Balsamic Vinegar of Modena
30 mL
1 tbsp
extra virgin olive oil
15 mL
1/2 tsp
2 mL
Freshly ground pepper, plus more to taste
Maple Grilling Planks, soaked according to package instructions
2 tbsp
finely chopped Fresh Chives
30 mL
1/8 of the recipe
16 g
saturated fat
3.5 g
17 g
28 g
90 mg
2 g
290 mg
740 mg


  1. Whisk together 1/2 cup (125 mL) barbecue sauce and maple syrup in a large shallow bowl or glass baking dish. Add salmon fillets and turn over to coat. Cover with plastic wrap and refrigerate for 30 min., or more.

  2. Mix carrots, balsamic vinegar and olive oil in a medium bowl. Season with salt and pepper, and set aside.

  3. Preheat grill to medium-high. Set soaked planks on hot grill, lightly brush them with vegetable oil, and close the grill. When grill starts to smoke, remove salmon from marinade, season with salt and pepper to taste, and arrange fillets on planks. Brush some additional marinade over salmon, close the lid, and reduce heat to medium. Cook without peeking for 12 min.

  4. Brush additional 2 tbsp (30 mL) barbecue sauce over salmon and cook for 5 to 10 min. longer, until opaque and just cooked through. Meanwhile, mix chives into carrot slaw. Place slaw on 8 plates or a platter and top with maple salmon fillets.

Product Recall : Red Onions from USA