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Cointreau-Glazed Cedar Planked Salmon

  • Serves 4 - 6
  • Prep 25 mins
  • Ready-In 40 mins
  • Product Variation
  • Menu Placement

Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.

Cointreau-Glazed Cedar Planked Salmon

Sick of just adding lemon onto salmon and calling it good? This sophisticated recipe creates a rich gourmet flavor for your favorite salmon recipe.


3 Large Cedar Grilling Planks
6 (6-ounce) salmon fillets (about 1 inch thick)
1/4 cup maple syrup
2 Tbsp. Cointreau (orange-flavored liqueur)
1 tsp. grated orange rind
1/2 tsp. salt, divided
1/4 tsp. freshly ground black pepper, divided
1 cup orange sections (about 2 oranges)
3/4 cup diced peeled avocado (about 1)
1/4 cup fresh orange juice (about 1 orange)
2 Tbsp. finely chopped red onion
2 Tbsp. finely chopped red bell pepper
1 Tbsp. Instantly Fresh Chives
1 Tbsp. fresh lime juice
Soak grilling planks in water for 1-8 hours; the longer the better.


Combine syrup, Cointreau, and rind in a small saucepan; bring to a boil. Cook until reduced to 1/4 cup (about 3 minutes). Cool 5 minutes. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon black pepper over fish; brush fish with syrup mixture. Place fillet on the grilling plank, skin down.
Place plank and fillet on a preheated grill and close lid. Cook fillet for 12-15 minutes per pound. The plank will smolder, creating smoke. That's what gives the salmon its wonderful taste. If flame occurs, douse with spray water bottle.
When the salmon is cooked to your liking, serve it at the table on the plank. Place on a cutting board or platter and serve by sliding a spatula between fish and skin.
Combine 1/4 teaspoon salt, remaining 1/8 teaspoon black pepper, orange sections, avocado, orange juice, onion, bell pepper, chives, and lime juice in a medium bowl; serve with fish.