Maple Glazed Cedar Plank Salmon
A true Canadian classic, this cedar plank salmon is infused with smoky aroma and glazed with rich, sweet maple syrup. Perfect for grilling season, it’s a show-stopper that’s both simple and elegant.
Equipment
- 4 Cedar Planks
Ingredients
- 1 side of wild salmon approx. 1.5 lbs, skin on
- 2 tbsp pure maple syrup
- 1 tbsp Dijon mustard
- 1 tbsp soy sauce
- 1 tsp lemon juice
- Salt and pepper to taste
- 1 cedar plank soaked in water for at least 30 minutes
- Optional: fresh dill and lemon wedges for garnish
Instructions
- Submerge cedar plank in water and weigh it down. Soak for at least 30 minutes.
- Heat BBQ to medium-high (about 375°F).
- In a small bowl, mix maple syrup, Dijon, soy sauce, lemon juice, salt, and pepper.
- Pat salmon dry. Place skin-side down on soaked plank. Brush generously with glaze.
- Place the plank directly on the grill. Cover and cook for 15–20 minutes, or until salmon flakes easily and reaches an internal temp of 130–135°F.
- Remove from grill, rest 5 minutes, garnish with fresh dill and lemon.
Notes
If using a thinner tail section of salmon, check for doneness a few minutes earlier.
* Cedar planks can be reused once if not overly charred—rinse and dry thoroughly.
* Use maple syrup from Quebec or BC for the most authentic flavor.
* Cedar planks can be reused once if not overly charred—rinse and dry thoroughly.
* Use maple syrup from Quebec or BC for the most authentic flavor.
Cooks Tips
Cooks Tips
- Place an aluminum drip tray under the grill grate to catch any drippings and avoid flare-ups.
- For more smoke flavor, close the lid and keep vents partially closed (if using a charcoal grill).
- Don’t flip the salmon—let it gently steam and smoke on the plank.
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Smoky Bacon Poutine Dogs
This over-the-top Canadian BBQ mashup combines crispy fries, gooey cheese curds, rich gravy, and bacon—served right on top of a juicy grilled hot dog. It’s a playful and indulgent hit for backyard gatherings.
Ingredients
- 6 all-beef hot dogs
- 6 soft hot dog buns
- 1½ cups French fries fresh or frozen, cooked until crispy
- 1 cup brown gravy warmed (store-bought or homemade)
- ¾ cup cheese curds
- 4 strips bacon cooked and crumbled
- 1 green onion thinly sliced (optional)
Instructions
- Cook hot dogs on BBQ over medium heat until nicely charred, 5–7 minutes.
- Toast buns on the grill for 1–2 minutes until lightly crisp.
- Place hot dogs in buns. Top each with a small handful of hot fries, spoon warm gravy over top, then scatter with cheese curds and crumbled bacon.
- Sprinkle with green onion if using. Serve immediately while hot.
Notes
Use a thick gravy so it doesn’t soak through the buns too quickly.
If curds aren’t available, use small chunks of mozzarella.
Try this with a smoky chipotle gravy for an extra kick!
If curds aren’t available, use small chunks of mozzarella.
Try this with a smoky chipotle gravy for an extra kick!
Cooks Tips
Cooks Tips
Make your fries extra crispy to stand up to the gravy.Prep all toppings ahead so dogs can be served hot and fast.
These are super messy—serve with napkins or even in a tray for easy handling.
These are super messy—serve with napkins or even in a tray for easy handling.
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Honey Garlic Bone-In Pork Chops
Juicy bone-in pork chops glazed with a sticky, garlicky honey sauce—grilled or oven-roasted to perfection. A perfect match for tangy summer slaw and a cold beverage on a hot Canada Day.
Ingredients
- 4 bone-in pork chops ¾ to 1 inch thick
- ⅓ cup honey
- ¼ cup soy sauce
- 3 cloves garlic minced
- 1 tbsp olive oil
- 1 tsp ground ginger or 1 tbsp fresh grated
- 1 tsp rice vinegar or apple cider vinegar
- Optional: sesame seeds and chopped scallions for garnish
Instructions
- Marinate:
- In a bowl or zip-top bag, mix honey, soy sauce, garlic, oil, ginger, and vinegar. Add pork chops and marinate at least 30 minutes (or up to 8 hours).
- Cook – Two Options:
- Grill:
- Preheat grill to medium-high.
- Sear chops 2–3 minutes per side, then reduce heat to medium and cook another 5–7 minutes per side, basting with marinade, until internal temp reaches 145°F.
- Oven:
- Preheat oven to 400°F.
- Heat an oven-safe skillet over medium-high heat. Sear chops 2–3 minutes per side.
- Transfer skillet to oven and bake for 10–15 minutes, until cooked through.
- Serve:
- Drizzle any reserved marinade (boiled and thickened) over chops. Garnish with sesame seeds and scallions if desired.
Notes
Make sure to boil the leftover marinade if using it as a glaze—this ensures food safety.
Works great with bone-in or boneless chops, but bone-in offers more flavour and presentation value.
Serve alongside slaw and grilled corn or potatoes for a full summer meal.
Works great with bone-in or boneless chops, but bone-in offers more flavour and presentation value.
Serve alongside slaw and grilled corn or potatoes for a full summer meal.
Cooks Tips
Cooks Tips
Use a thermometer to avoid overcooking—145°F is perfect, then rest for 5 minutes.
Pat chops dry before grilling to get a great sear.
Double the marinade and use half for brushing during grilling and half for a finishing drizzle.
Pat chops dry before grilling to get a great sear.
Double the marinade and use half for brushing during grilling and half for a finishing drizzle.
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Maple Dijon Summer Slaw
Cool, crunchy, and lightly sweet with a tangy kick, this summer slaw is the ultimate side dish. It’s mayo-free, making it ideal for warm outdoor celebrations. A fresh and flavorful contrast to bold grilled meats.
Ingredients
- 2 cups green cabbage finely shredded
- 2 cups red cabbage finely shredded
- 1 large carrot grated
- 2 green onions thinly sliced
- 1/4 cup chopped parsley or cilantro optional
- Dressing:
- 2 tbsp pure maple syrup
- 1 tbsp Dijon mustard
- 2 tbsp apple cider vinegar
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- In a large bowl, combine cabbage, carrot, green onions, and parsley (if using).
- In a small bowl or jar, whisk together maple syrup, Dijon, vinegar, olive oil, salt, and pepper until emulsified.
- Pour dressing over slaw, toss well, and refrigerate for at least 15 minutes before serving.
Notes
Great make-ahead dish — the flavor improves after chilling.
Add a handful of sunflower seeds or dried cranberries for texture and flair.
Try it with purple daikon or apple matchsticks for a twist.
Add a handful of sunflower seeds or dried cranberries for texture and flair.
Try it with purple daikon or apple matchsticks for a twist.
Cooks Tips
Cooks Tips
Shred the cabbage thinly to allow the dressing to coat well.
If making ahead, keep the dressing separate until 1 hour before serving for best crunch.
Shred the cabbage thinly to allow the dressing to coat well.
If making ahead, keep the dressing separate until 1 hour before serving for best crunch.
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Greek Salad Bowtie Pasta with Roasted Lemon Dressing
This isn’t your average Greek pasta salad—tender bowtie noodles mingle with roasted lemon vinaigrette, sweet peppers, briny feta, and crunchy chickpeas. It’s a fusion of Greek flavor and West Coast freshness, ideal for picnics, potlucks, or alongside your July 1st BBQ spread.
Ingredients
- For the Salad:
- 3 cups cooked bowtie farfalle pasta, cooled
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced (leave peel on)
- 1/2 cup red onion thinly sliced
- 1/2 cup crumbled feta cheese
- 1/2 cup canned chickpeas rinsed and patted dry
- 1/3 cup kalamata olives halved
- 1/2 yellow bell pepper diced
- 1 tbsp chopped fresh dill
- Optional: 1/2 avocado diced just before serving
- For the Roasted Lemon Dressing:
- 1 lemon halved and roasted cut-side down (see tip)
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 clove garlic finely grated
- Salt and pepper to taste
- Pinch of oregano
Instructions
- Cook Pasta: Cook farfalle until just al dente. Drain, rinse under cool water, and set aside.
- Roast Lemon: Place halved lemon cut-side down on a hot skillet or grill pan for 3–4 minutes until charred and caramelized.
- Make Dressing: Squeeze roasted lemon juice into a jar. Add olive oil, vinegar, Dijon, garlic, oregano, salt, and pepper. Shake or whisk to emulsify.
- Toss Salad: In a large bowl, combine cooled pasta with all salad ingredients except avocado. Pour dressing over and toss gently to coat.
- Serve or Chill: Chill for at least 20 minutes for flavor to develop. Top with avocado and extra feta just before serving.
Notes
Roasting the lemon adds a subtle smoky-sweet note that balances the briny feta and olives.
Chickpeas give it a bit more protein, making it a solid vegetarian main.
Add grilled shrimp or chicken to turn it into a full meal. Difficulty: Easy
Chickpeas give it a bit more protein, making it a solid vegetarian main.
Add grilled shrimp or chicken to turn it into a full meal. Difficulty: Easy
Cooks Tips
Cooks Tips
Don’t skip rinsing the pasta—it stops the cooking and keeps the salad light.
Use English cucumber for fewer seeds and better crunch.
To roast lemon in the oven, place halves cut-side up at 400°F for 15–20 mins.
Use English cucumber for fewer seeds and better crunch.
To roast lemon in the oven, place halves cut-side up at 400°F for 15–20 mins.
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Red & White Berry Trifle
Creamy layers of whipped topping, sweet vanilla pudding, and juicy red berries come together in a refreshing no-bake dessert. This trifle delivers a patriotic pop of colour and is perfect for summer entertaining.
Ingredients
- 1 angel food cake or sponge cake cut into 1-inch cubes
- 2 cups strawberries sliced
- 1 cup raspberries
- 1 pkg 3.4 oz instant vanilla pudding
- 2 cups cold milk
- 2 cups whipped cream or whipped topping
- Optional: fresh mint or maple leaf cookie for garnish
Instructions
- Prepare Pudding: In a bowl, whisk pudding mix with cold milk. Let sit 5 minutes to thicken.
- Layer: In a glass trifle dish or individual jars, layer cake cubes, pudding, berries, and whipped cream. Repeat until filled.
- Chill & Serve: Refrigerate at least 1 hour before serving. Garnish with extra berries or mint leaves.
- Notes
- Swap in blueberries for a red, white, and blue option if desired.
- This trifle travels well—cover tightly and keep chilled.
- Add lemon zest to the pudding for a fresh twist.
Notes
Swap in blueberries for a red, white, and blue option if desired.
This trifle travels well—cover tightly and keep chilled.
Add lemon zest to the pudding for a fresh twist.
This trifle travels well—cover tightly and keep chilled.
Add lemon zest to the pudding for a fresh twist.
Cooks Tips
Cooks Tips
Use clear glasses to show off the layers!
For a richer version, add a layer of cream cheese mixed with whipped topping.
For a richer version, add a layer of cream cheese mixed with whipped topping.
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Citrus & Mint Canada Day Spritz (Mocktail or Cocktail)
Bright and bubbly with a kiss of mint, this refreshing spritz is ideal for sipping on hot summer days. Easily made non-alcoholic or turned into a cocktail with prosecco or gin.
Ingredients
- 2 cups lemonade
- 1/2 cup fresh orange juice
- 1 –2 tsp maple syrup to taste
- 1 can 355 ml soda water (or prosecco for cocktail)
- Fresh mint leaves
- Ice cubes
- Lemon slices and strawberries for garnish
Instructions
- Muddle: In a pitcher or glass, muddle a few mint leaves with maple syrup.
- Mix: Add lemonade, orange juice, and soda water. Stir gently.
- Serve: Pour over ice in tall glasses. Garnish with mint, lemon, and berries.
Notes
Try sparkling lemonade or flavored soda water for variation.
Turn it into a slushy by blending with ice.
For adults, a shot of gin or vodka adds a grown-up twist.
Turn it into a slushy by blending with ice.
For adults, a shot of gin or vodka adds a grown-up twist.
Cooks Tips
Cooks Tips
Muddle mint gently—don’t tear the leaves or it’ll taste bitter.
Chill all ingredients ahead so ice doesn’t dilute the drink too fast.
Servings: 4
Serving Size: 1 tall glass (10–12 oz)
Prep Time: 10 minutes
Cook Time: 0 minutes
Difficulty: Easy
Chill all ingredients ahead so ice doesn’t dilute the drink too fast.
Servings: 4
Serving Size: 1 tall glass (10–12 oz)
Prep Time: 10 minutes
Cook Time: 0 minutes
Difficulty: Easy
Tried this recipe?Let us know how it was!