Baked salmon on a cedar plank with maple-ginger glaze

Ingredients:

• 1 salmon fillet with skin, weighing 900 - 1400 g (approximately 4 cm thick)
• 1/4 cup maple syrup
• 1 piece (5 cm) ginger, peeled and finely grated
• 2 tsp ground coriander
• Coarse salt and freshly ground pepper
• Finely grated zest and juice of 1 lemon
• 2 tbsp (30 g) butter
• 1 cedar smoking board measuring 40 x 20 cm.

Preparation:

1. Place the cedar board in a container of a suitable size, fill it with cold water and leave it to soak for 2 hours, pressing it down with a weight on top.
2. Preheat oven to 220°C. Sprinkle salmon with coriander, 1 teaspoon salt, and 1/2 teaspoon pepper. Let the fish sit at room temperature for 15 minutes.
3. Meanwhile, combine the maple syrup, ginger, lemon zest, and butter in a saucepan. Place on the stovetop and cook until the glaze thickens slightly, about 7 minutes. Then stir in the lemon juice.
4. Remove the board from the water and wipe it dry. Place the board on a baking sheet in the oven and preheat for 15 minutes. Place the fish skin-side down on the hot board and brush half of the glaze on top.
   
   Bake salmon until meat is set, about 12 minutes.
5. Turn the oven to grill mode. Brush the fish with the remaining glaze and continue baking for another 2-3 minutes, until golden brown.
   
   Remove the salmon from the oven and leave it on the board for 5 minutes.
   
   Serve the fish warm or at room temperature. rice salad .