Friday, August 5, 2011

Cedar Plank Salmon

This is my all-time favorite salmon recipe! We've made it many times before. This is just the first time we've been able to take a picture of it before someone started chowing down on it. Don't be intimidated by the cedar planks. They can be found in most grocery stores. We were lucky enough to buy a large package of them on last year. The planks give the salmon that much more flavor. Just make sure you soak the cedar planks in water for several hours; otherwise they will catch on fire while cooking on the grill.

Cedar Plank Salmon
Source: recipe courtesy of Steve Raichlen

1 cedar plank (6 by 14 inches)
2 salmon fillets (1 1/2 pounds total)
Salt and freshly ground black pepper
6 T. Dijon mustard
6 T. brown sugar

Soak cedar plank in salted water for 2 hours, then drain. Remove skin from salmon fillet. 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. Cover the grill and cook until cooked through, around 20 to 30 minutes. The internal temperature should read 135 degrees F. Transfer the salmon and plank to a platter and serve right off the plank.

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