Cedar Plank Salmon
Serves: 5
Jolie Turcotte
1 January 1970
Based on User reviews:
56
Spice
45
Sweetness
48
Sourness
40
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
Directions:
1
Soak cedar plank in salted water for 2 hours, then drain
2
Remove skin from salmon fillet
3
Remove any remaining bones
4
Rinse the salmon under cold running water and pat dry with paper towels
5
Generously season the salmon with salt and pepper on both sides
6
Lay the salmon (on what was skin-side down) on the cedar plank and carefully spread the mustard over the top and sides
7
Place the brown sugar in a bowl and crumble between your fingers, then sprinkle over the mustard
8
Set grill for indirect grilling and heat to medium-high
9
Place the cedar plank in the center of the hot grate, away from the heat
10
Cover the grill and cook until cooked through, around 20 to 30 minutes
11
The internal temperature should read 135 degrees F
12
Transfer the salmon and plank to a platter and serve right off the plank
13
Cook's Note: A direct method to grill the salmon may be used
14
Soak the cedar plank well
15
Spread the mustard and brown sugar on the salmon, but do not place the fish on the plank
16
Set up the grill for direct grilling on medium-high
17
When 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
18
Turn the plank over and place the fish on top
19
Cover the grill and cook until the fish is cooked through, reaching an internal temperature of 135 degrees F
20
Check the plank occasionally
21
If the edges start to catch fire, mist with water, or move the plank to a cooler part of the grill