Prep 10 mins
Cook 20 mins
I had this at a local restaurant and it is seriously the best salmon I have ever had. I asked them for the recipe and but they wouldn't give it out. This is my recreation and I think it's better than theirs!
- 4 (6 ounce) salmon fillets
- 2 garlic cloves, chopped
- 1 teaspoon gingerroot, chopped
- 1⁄4 cup Dijon mustard
- 2 tablespoons brown sugar
- 1⁄2 teaspoon horseradish
- Soak cedar plank in water for at least four hours. Heat grill on high and place plank on grill until dries out, should not take more than 3 minutes, then turn grill down to low.
- Combine all sauce ingredients in small bowl. Adjust to taste, adding more sugar gives a nice caramelized crust.
- Rinse salmon and pat dry. Coat top with sauce. Place on cedar plank and cook with grill hood down for about 20 minutes on low. Make sure cedar does not catch on fire. Salmon will flake with fork when done.
I have never successfully cooked cedar plank salmon, but this was a great success! The taste was wonderful. I used course ground dijon, I would suggest a smooth mustard as it probably would carmalize better.
Fantastic--a keeper! I didn't have cedar planks and used half the ginger--used ground rather than fresh (was afraid the ginger would be too strong and wanted to test it first.) Followed all else as directed--grilled the salmon on the barbee. This is how we'll be preparing it from now on. My husband even suggested adding the grilled salmon to a Cesar salad--great idea! Thanks for a great recipe, DinnerDiva!
Loved these! Great flavor and very easy. The carmelized crust on the salmon is the best! Thank you!