Cedar Plank Salmon
- 1 cedar plank (6 by 14 inches)
- 2 salmon fillets (1 1/2 pounds total)
- Salt and freshly ground black pepper
- 2 crushed garlic cloves
- 2 tablespoons lemon juice
- 6 tablespoons Dijon mustard
- 6 tablespoons brown sugar
- 4 tablespoons crushed rosemary
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 crushed garlic, salt and pepper on both sides. Lay the salmon (on what was skin-side down) on the cedar plank. Mix lemon juice and mustard in a small bowl then carefully spread the mixture over the top and sides. Place the brown sugar and rosemary 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 or serve right off the plank.
Williams-Sonoma Cedar Plank set of 3 $12.95
Williams-Sonoma Cedar Plans set of 4 $14.95
Sur La Table Cedar Roasting Plank $49.95
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