Cedar Planked Salmon With Hoisin Mustard Glaze

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cedar Plank: Take an untreated cedar plank, about 16x8 inches, weighted down and soaked in water for at least an hour, preferably longer.
  • Mix first 5 ingredients in a small bowl for glaze. Place salmon, skin side down, on large cutting board and remove any pin bones.
  • Cut salmon in half lengthwise but not through to the skin. Then cross crosswise to make 6 - 8 servings, but again, do not cut through to the skin.
  • Brush glaze evenly over salmon flesh and in between individual servings. Season evenly with salt and pepper.
  • Preheat grill. Place soaked plank over direct medium heat and close lid. After a few minutes when the plank begins to crackle and smoke begins to escape from grill, place salmon, skin side down, in centre of plank.
  • Close lid and let salmon cook until lightly browned, about 15 - 25. (Hint: move plank over indirect heating will prevent flareups, but cooking may be longer).
  • Remove plank from grill using tongs.
  • Serve.
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