Cedar Plank Salmon
Grilled salmon on cedar planks infuses the fish with a smoky aroma while keeping it moist, combining flavors of Dijon mustard and brown sugar for a delightful dish.
Ingredients
For the Salmon
- 4 pieces salmon fillets, about 4 oz each Choose high-quality, fresh salmon.
- 1 or 2 planks cedar planks Soak in water for at least 2 hours before grilling.
- 1/3 cup Dijon mustard
- 1/2 cup light brown sugar
- 1 piece lemon, thinly sliced For added flavor and moisture.
- to taste Salt and freshly ground black pepper For seasoning salmon.
Instructions
Preparation
- Soak cedar planks in water for at least 2 hours.
- Take the salmon fillets out of the refrigerator and let them rest at room temperature for about 30 minutes.
- In a mixing bowl, stir together light brown sugar and Dijon mustard until smooth.
- Season the salmon fillets with salt and pepper.
- Preheat the grill to medium-high heat.
Grilling
- Place pre-soaked cedar planks on the hot grate of the grill.
- Once the planks start smoking, place the seasoned salmon fillets on top.
- Spread the Dijon mustard and brown sugar glaze generously over each fillet.
- Top the salmon with thin lemon slices for added freshness.
- Close the grill lid and cook for about 15 to 25 minutes, until the salmon flakes easily with a fork and is opaque.
- Remove the planks from the grill and let the salmon rest covered with aluminum foil for a few minutes before serving.
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Notes
Serve directly on the cedar plank for an attractive presentation. Pair with sides such as grilled vegetables or light salads.