Cedar Plank Salmon
Succulent salmon fillets infused with aromatic cedar smoke and glazed with maple and mustard. This fire-cooking method imparts a unique woodsy flavor that enhances the richness of the fish.
Ingredients
- 1 cedar grilling plank (untreated, food-grade), soaked for 4 hours
- 2 lbs salmon fillets, skin-on
- 2 tbsp extra virgin olive oil
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp pure maple syrup
- 1 tbsp Dijon mustard
- 2 garlic cloves, minced
- 1 lemon, half for juice, half sliced
- 2 tbsp fresh dill, chopped
Instructions
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1
At least 4 hours before cooking, submerge 1 soaked for 4 hours cedar grilling plank (untreated, food-grade) in water, weighing it down if necessary to keep it fully immersed. This prevents the wood from burning too quickly on the fire.
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2
Prepare your open fire or grill for medium-high heat cooking (about 375-400°F). Position the grate 4-6 inches above the flames.
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3
While the fire is heating, pat 2 lbs salmon fillets, skin-on dry with paper towels and place skin-side down on a cutting board.
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4
In a small bowl, whisk together 2 tbsp extra virgin olive oil, 2 tbsp pure maple syrup, 1 tbsp Dijon mustard, 2 minced garlic cloves, juice from half the 1 half for juice, half sliced lemon, 1 tsp sea salt, and 1/2 tsp freshly ground black pepper.
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5
Brush the salmon generously with the maple-mustard mixture, reserving some for basting during cooking.
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6
Place the soaked cedar plank on the grill grate directly over the fire for 3-5 minutes, until it begins to smoke and crackle slightly.
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7
Carefully place the seasoned salmon skin-side down on the hot cedar plank, spacing the fillets evenly.
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8
Close the grill or partially cover the cooking area if possible, allowing some smoke to escape.
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9
Cook for 12-15 minutes until the salmon reaches an internal temperature of 135°F (57°C) for medium doneness. The fish should flake easily with a fork but still be moist in the center.
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10
During cooking, brush the salmon once or twice with the remaining maple-mustard mixture.
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11
If the edges of the plank catch fire, spritz them with water from a spray bottle to control the flames.
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12
Just before removing from the fire, sprinkle 2 tbsp chopped fresh dill over the salmon and arrange thin slices from the remaining lemon on top.
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13
Carefully transfer the cedar plank with the salmon to a heat-safe serving platter. Serve directly from the plank for a rustic presentation.
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14
The salmon should rest for 3-5 minutes before serving to allow the juices to redistribute.