The flavours of a screwdriver cocktail go astonishingly well with salmon. Barbecuing on cedar planks gives fish a smoky flavour and it keeps it off the direct heat of the grill.

Yield: Serves 4.



  • ​1 untreated cedar plank (about 6 x 15 inches)
  • 4 salmon fillets with skin (about 6 oz/175 g each)
  • 2/3 cup fresh orange juice
  • 1/2 cup vodka
  • 1/3 cup fresh lemon juice
  • 1/4 cup fresh lime juice
  • 1 tsp each grated orange peel, lemon peel and lime peel
  • 1 tsp chopped fresh dill
  • 4 sprigs fresh thyme*
  • 1/2 tsp fennel seed, crushed
  • 1/2 tsp pink peppercorns, crushed


  1. Immerse cedar plank in a sink or large container of water. Place a heavy object on plank to keep it submerged. Allow plank to soak for at least 2 hours.
  2. Meanwhile, use a sharp knife to score the flesh of each salmon fillet in a criss-cross fashion to make diamonds, cutting down to, but not through, the skin.
  3. To prepare marinade, combine orange juice, vodka, lemon juice, lime juice, orange peel, lemon peel, lime peel, dill, thyme, fennel seed and peppercorns in a large heavy zip-lock plastic bag.
  4. Add salmon and squeeze bag to coat salmon with marinade. Seal bag and place on a plate. Refrigerate for 2 hours.
  5. Remove salmon from marinade; discard marinade and thyme.
  6. Place salmon, skin side down, on a plate. Refrigerate, uncovered, for 1 hour. This allows the salmon to dry slightly.
  7. Remove plank from water and rinse.
  8. Place salmon, skin side down, on plank.
  9. Place plank with salmon on barbecue grid on natural gas barbecue. With lid down, cook salmon over medium heat until salmon flakes easily with a fork, about 20 minutes.
  10. Serve salmon directly from plank. Do not reuse plank for cooking.
Nutritional analysis per serving:


362 calories, 21 g fat, 37.6 g protein, 0.3 g carbohydrate, 0.1 g fibre, 104 mg sodium

Tip: The cedar plank should be a little longer and wider than the salmon fillets when placed in a row. For best results, the plank should be about 1/2 inch thick.