Cedar Plank Salmon With Mustard-Herb Glaze
- Ready In:
- 1hr 30mins
- 2 lbs salmon fillets (1 1/2 - 2 pounds works fine)
- olive oil
- kosher salt
- fresh coarse ground black pepper
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh tarragon or 1 tablespoon fresh rosemary, snipped
- Put a weight atop the cedar plank and soak in water for a minimum of one hour, preferably longer.
- Brush the flesh side of the salmon fillet with olive oil; season with Kosher salt and fresh black pepper. Combine Dijon mustard and herbs; brush over salmon.
- Place the soaked plank on grill grate over medium-high heat; cover and heat for 3 minutes. Turn plank over with tongs and heat until light smoke develops, about 3 minutes more.
- Place salmon skin-side down on heated plank over medium-high heat; cover and grill until salmon reaches an internal temperature of 140 F, 15-20 minutes.
- Transfer salmon to serving plate. With tongs carefully remove hot plank from grill to a safe, heat-resistant cooling place. Let salmon rest 5 minutes before serving.
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