Grilled Cedar Plank Salmon
Simple grilled salmon recipe cooked on a cedar plank, with Dijon mustard and brown sugar.
Equipment
- Cedar Plank
- BBQ Grill
Ingredients
- 2 salmon fillets 1 1/2 pounds total
- Salt and freshly ground black pepper
- 6 tablespoons Dijon mustard
- 6 tablespoons brown sugar
Instructions
- Soak cedar plank in salted water for at least 15 minutes and up to 2 hours, then drain.
- Remove any remaining bones.
- Rinse the salmon under cold running water and pat dry with paper towels. Generously season the salmon with salt and pepper on both sides.
- Lay the salmon (on what was skin-side down) on the cedar plank and carefully spread the mustard over the top and sides. Place the brown sugar in a bowl and crumble between your fingers, then sprinkle over the mustard.
- Set grill for indirect grilling and heat to medium-high.
- Place the cedar plank in the center of the hot grate, away from the heat.
- Place the plank and salmon on the grill, close the lid and cook for 20-30 minutes. Start checking for doneness at 20 minutes, looking for just cooked flaky salmon or an internal temperature of 135° F.
- Transfer the salmon and plank to a platter and serve right off the plank.
Notes
If your grill is small, you may need to use a direct grilling method.
To do that, soak the cedar plank well.
Spread the mustard and brown sugar on the salmon, but wait to place the fish on the plank.
Set up the grill for direct grilling on medium-high. When you are ready to cook, place the plank on the hot grate and leave it until there is a smell of smoke, about 3 to 4 minutes.
Turn the plank over and place the fish on top. Close the grill and cook as described above.
Check the plank more frequently though and if the edges start to catch fire, spray with water.