Prep 15 mins
Cook 25 mins
Out on the west coast, we get an abundance of salmon, so I am always looking for a different recipe. Our local paper has been pushing out some fantastic recipes, and this one is up in that category!
Hoisin Mustard Glaze
- 1 tablespoon hoisin sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 tablespoon butter, melted
- 1⁄2 teaspoon dark sesame oil
- 2 -2 1⁄2 lbs salmon fillets
- 1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon black pepper, freshly grounded
- Cedar Plank: Take an untreated cedar plank, about 16x8 inches, weighted down and soaked in water for at least an hour, preferably longer.
- Mix first 5 ingredients in a small bowl for glaze. Place salmon, skin side down, on large cutting board and remove any pin bones.
- Cut salmon in half lengthwise but not through to the skin. Then cross crosswise to make 6 - 8 servings, but again, do not cut through to the skin.
- Brush glaze evenly over salmon flesh and in between individual servings. Season evenly with salt and pepper.
- Preheat grill. Place soaked plank over direct medium heat and close lid. After a few minutes when the plank begins to crackle and smoke begins to escape from grill, place salmon, skin side down, in centre of plank.
- Close lid and let salmon cook until lightly browned, about 15 - 25. (Hint: move plank over indirect heating will prevent flareups, but cooking may be longer).
- Remove plank from grill using tongs.