Cedar Plank Salmon
CATEGORY: Main Course - Fish
The cedar brings out an amazing flavor in a Northwest favorite...Salmon.
PREP TIME:     5
1 cedar plank
1 salmon fillet 1 1/2 - 2 pounds
Salt and pepper
3 T Dijon mustard
3 T brown sugar
  1. Soak the cedar plank for 3+ hours in water. For best results, weight the board so that it is submersed.
  2. Turn the grill to a medium-high temperature.
  3. Optional: Remove the skin from the salmon fillet.  With or without the skin the salmon will absorb the cedar flavor, however, without the skin some believe it takes on a more distinct flavor.
  4. Rinse the salmon fillet under cold water and pat dry with a paper towel.
  5. Remove the plank from the water and drain.
  6. Salt and pepper the fillet on both sides and lay the salmon skin side down on the cedar plank. Spread the mustard over the top and sides of the fillet.  Crumble the brown sugar evenly over the mustard covered fillet.
  7. Place the plank on the hot grill, cover and roast salmon until cooked through. Depending on the thickness of the fillet, cooking time will be 12-20 minutes.  The internal temperature should be 135 degrees F. The edges of the plank may (will) blacken.  Remove the plank from the grill and serve salmon directly from the plank.