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Prep 15 mins
Cook 12 mins
- 1⁄4 teaspoon mustard powder
- 1 teaspoon gray salt
- 1⁄4 teaspoon fresh ground black pepper
- 4 (6 ounce) salmon fillets, skinned
- 1 tablespoon unsalted butter, melted
- 2 cedar planks (or 2 untreated cedar shingles or shims available at lumberyards, about 5 inches wide and 12 inches l)
- olive oil
- melted lemon butter, with
- chives (to garnish)
- Mix together the mustard powder, salt, and pepper.
- Brush the top of the salmon fillets with the melted butter.
- Season both sides with the mustard mixture and set aside.
- Place the oven rack 8 inches from the broiler and preheat.
- Put the soaked shingles under the hot broiler for about 3 minutes, or until the wood is browned on top.
- Carefully take the shingles out of the oven.
- Immediately brush the shingles with a thin layer of olive oil and lay the salmon fillets, skinned side down, on the browned side of each shingle.
- Return the shingles to the broiler and cook the fish for about 5 to 7 minutes, until firm but not dry.
- Remove the fillets to a platter or serve directly from the shingles.
Way too salty! What a way to ruin a nice piece of fish. Followed the recipe as stated except used the BBQ to cook.
Great! Works very well on the grill too. A great little company makes cedar planks more available - picked em up at whole foods - sautee cedar (www.sauteecedar.com) I bought a whole bunch of em because I love the taste - obviously, this recipe is ideal.