It’s grilling season and if I could, I would grill all the things! In my world, there’s not much that isn’t even better when cooked on the barbecue.
So, of course when I was given the chance to cook with fresh sockeye salmon, I instantly thought of grilling it. In fact, I’ve had a cedar plank tucked away in my kitchen cabinet waiting for just such an occasion.
When I headed to the store to pick up the salmon, I spied some gorgeous fresh blueberries there as well and ta da! My Cedar Planked Grilled Sockeye Salmon with Blueberry Chutney recipe was born.
Grilled Cedar Planked Sockeye Salmon with Maple Blueberry Chutney
Which Cut of Salmon to Choose?
I’ll be honest. I haven’t cooked fish very much. Thankfully, I found some skilled employees working at the fish counter and they were able to offer me some guidance. I had the choice between a whole salmon, salmon fillets, or salmon steaks.
I knew that I didn’t want a whole salmon simply because of the quantity. I was only feeding 2 people so it didn’t make sense. With fillets or steaks, I could buy only the portions I needed. For my purposes, she suggested the salmon steak because I would be grilling it. The steak is thicker and holds its shape better on the grill.
Picking Quality Salmon
When it comes to salmon, you should be looking for: clear eyes, no signs of browning, minimal bruising, firm flesh, and no fishy smell.
Cedar Planked Grilled Sockeye Salmon with Blueberry Chutney Recipe
Remember that you will need a cedar plank for grilling or baking in the oven. Look for these at the fish counter of your local grocery store.
Cedar Planked Grilled Sockeye Salmon with Blueberry Chutney
For the salmon:
- 4 sockeye salmon steaks fresh
- 1/2 tbsp olive oil
For the chutney:
- 1/3 cup onion chopped
- 1 tbsp olive oil
- 2 tsp. ginger I used the kind from the tube but you can use fresh
- 1 pint blueberries fresh
- 1 tbsp brown sugar
- 1 tbsp maple syrup
- ¼ cup lime juice
- Salt and pepper to taste
- Lime slices for serving
For the salmon: Soak a 7 by 12 inch untreated cedar plank (I purchased mine at Loblaws at the fish counter so I was sure it was food grade) for at least half an hour or up to 24 hours.
Brush both sides of the salmon with the 1/2 T. of olive oil and sprinkle salt and pepper to taste on each side. I wanted a bit of a sear on the salmon, so I began by placing it directly on the grates of the grill, just for a minute or so on each side.
Then I placed the cedar plank on the grill and placed the salmon on the plank. Put the lid down on the grill and continue to cook the fish until the fish is flaky – about 20 minutes.
For the chutney: You want to begin by drizzling the 1 T. of oil into a small saucepan. Cook the onions over low to medium heat until they begin to turn transparent.
Stir in the ginger and cook for another minute or two.
Add the blueberries, brown sugar, maple syrup, and lime juice. Bring this mixture to a simmer and cook gently until the blueberries start to burst open. This will take about 4-6 minutes.
Allow the mixture to cool while the salmon finishes cooking. Serve the salmon steaks with chutney spooned over top and store any leftover chutney in the fridge for other uses.
Pro tip: If you aren’t able to grill the salmon, you can still use the cedar plank in your oven. Cook at 425 degrees F for about 12-14 minutes.
Don’t throw away any extra chutney! It is DELICIOUS and could be used on a variety of meats (chicken, pork for example). It’s even yummy when served on a traditional British cheese and chutney sandwich or poured over a block of goat cheese and served with crackers.
Don’t forget that this chutney is DELICIOUS and could be used on a variety of meats (chicken, pork for example). It’s even yummy when served on a traditional British cheese and chutney sandwich or poured over a block of goat cheese and served with crackers.
Check out these incredibly yummy recipes for the grill too!
Try my friend Randa’s yummy Foil Packet Potatoes as a side with any grilled mains!