Prep 15 mins
Cook 20 mins
My wife originally found this in a book called "sticks & stones" that features some unique twists on grilling. This is my version of their dish. The mustard seeds will "pop" during cooking and add their flavor to the fish. Serving size will depend on the size of fillets you use. This is supposed to be a variation of an old Northwest American Indian recipe.
- 1 cedar plank (alderwood is best, but recipezaar doesn't recognize it)
- 2 salmon fillets
- sea salt
- black pepper
- 1 large sweet onion, thinly sliced
- 3 garlic cloves, chopped
- 2 tablespoons yellow mustard seeds
- 2 green onions, sliced
- 2 sprigs fresh rosemary
- 2 tablespoons rice wine vinegar
- 2 tablespoons olive oil
- Preheat grill to high. Soak plank(s). "Measure" your fillets to figure out if you need one or two planks to make sure the fish fits.
- Season the flesh side of the fillets with salt and pepper.
- Mix up onion, garlic, mustard seeds, green onions, rosemary, vinegar, and olive oil in a small bowl.
- Season the plank(s) with sea salt. Place the plank(s) on the grill and close the lid. Bake for 3 to 5 minutes until it begins to crackle and smoke.
- Open the grill and lay the salmon fillets on the planks, flesh side up. Pat the onion mixture over the fillets (flesh side) to form a covering.
- Close the lid and plank-cook for 12 to 15 minutes. Check occasionally to make sure the plank isn't on fire. Use a spray bottle of water on the plank (not the fish) as needed.
- Once the salmon is done, remove from grill and squeeze the lemon all over the fish.
- I like to see this served still on the smoldering plank if eating outside.