Recipe by Dine & Dish
This is a Bobby Flay recipe that my husband tried this weekend. It was fantastic and turned out so flaky and moist! Delicious
Top Review by texasgrillin
Delish!! This is my favorite Salmon recipe. I've used this recipe five or six times and it always turns out great. I do cut back on the mustard because I'm not a big fan, but it does such a terrific job of complimenting the cedar plank flavor! Thanks for posting!!
- 1 cedar plank (6 by 14 inches)
- 2 salmon fillets (1 1/2 pounds total)
- salt & freshly ground black pepper
- 6 tablespoons Dijon mustard
- 6 tablespoons brown sugar
Directions See How It's Made
- 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 salt and pepper on both sides. Lay the salmon (on what was skin-side down) on the cedar plank and carefully spread the mustard over the top and sides. Place the brown sugar 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 and serve right off the plank.