Cedar Plank Salmon With Mustard-Herb Glaze

Submitted by ninja

"Grilling salmon on the cedar plank infuses the fish with an aromatic smokiness highlighted by the herb and mustard glaze. A simple and elegant presentation. You need a 15 inch cedar plank and prep time includes the plank soaking period."

 

• Ready In: 1hr 30mins
• Ingredients: 6
• Serves: 6-8

ingredients

• 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

directions

1. Put a weight atop the cedar plank and soak in water for a minimum of one hour, preferably longer.
2. 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.
3. 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.
4. 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.
5. 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.