Recipes

Twin Eagles Partner Chef Jamie Gwen’s Braided Cedar Plank Salmon

Dinner plans that will make you a culinary hero—courtesy of Twin Eagles Partner Chef Jamie Gwen. This recipe for beautiful braided salmon on a cedar plank with maple orange glaze is filled with flavor and comes together easily on your Twin Eagles grill. Get the recipe below, and check out Jamie’s Facebook Live for a more in-depth tutorial.

INGREDIENTS

For the Glaze:

1/2 cup orange or tangerine juice

1/3 cup maple syrup

3 tablespoons brown sugar

2 tablespoons balsamic vinegar

1 teaspoon Dijon mustard

For the Salmon:

One side of fresh salmon, skinless

Olive oil

Soaked cedar plank

Salt & pepper

INSTRUCTIONS

1. In a small sauce pot, combine the orange juice, maple syrup, brown sugar, balsamic and Dijon. Season with salt and pepper and whisk to combine. Bring to a boil over medium-high heat, then reduce to a simmer and cook the glaze until reduced by half. Remove from the heat and let cool.
2. Preheat your Twin Eagles Grill to medium-high heat.
3. Place the salmon top-to-bottom on a cutting board and cut three equal strips, leaving the top 2-inches of salmon intact. Braid the three pieces of salmon tightly and secure the bottom with a toothpick. Drizzle the salmon with olive oil and season with salt and pepper. Place the braided salmon on the cedar plank and place the place on the grill. Close the lid.
4. Cook the salmon for 15-20 minutes or until just cooked through. After 10 minutes of cooking, glaze the salmon with the Maple Orange Glaze a few times during the cooking process.
5. Serve the salmon with grilled veggies and extra glaze, for drizzling. Serves 6.