Cedar Planked Salmon With Sweet Mustard Vinaigrette

"Preparation time does not include the four+ hours soak time for the cedar cooking plank (available online or at many kitchen stores). This is a combination of a recipe from Food Network and the other Bobby Flay. Great served with our without the vinaigrette."
 
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photo by Rita1652 photo by Rita1652
photo by Rita1652
Ready In:
35mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • At least 4 hours before, place the cedar plank in water to soak. Place a heavy object on it to submerge completely.
  • Vinaigrette:

  • Whisk the vinegar, mustard, and shallot together in a medium bowl.
  • Gradually whisk in the honey, then the oil, until the dressing is emulsified.
  • Season to taste with salt and pepper. (The vinaigrette can be made a few hours in advance, covered, and kept refrigerated. Bring to room temperature and whisk or shake well before serving.).
  • Salmon:

  • 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.
  • Remove the fish to serving plates or a platter and spoon a few tablespoons of vinaigrette over each fillet. Serve immediately.

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Reviews

  1. Very good. This does call for a lot of vinaigrette! I`m sure 1/2 the amount would suffice, bringing the calories down on the Nutrition facts. I did grill for 25 minutes which came to 135 degrees. I like sushi temp but DH prefers it well done. It was perfect for both of us. I gave him the ends and I had the center. I didn`t bother removing the skin. Did cut the Dijon rub and brown sugar in 1/2. Thanks for the good eats.
     
  2. Forgot to soak the cedar plank so had to grill without it but is was still great! I followed the recipe exactly but with half the vinaigrette. We can't wait to try it on the plank.
     
  3. This was a very tasty recipe! I especially loved the vinaigrette. It seemed like it would be versatile enough to go on a number of different foods. I've had planked recipes where the cedar was overpowering, but this gave a nice, subtle taste to the salmon. We made as posted and would not change a thing. We served Recipe #380073 380073 as a side. I could see serving this with a plain grilled or steamed veggie next time and drizzling more of the mustard vinaigrette over the veggies--it was that good! Thanks for posting! Made for ZWT6
     
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"Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside . . . Chardonnay in one hand . . .chocolate in the other; the body thoroughly used up, totally worn out and screaming "WOO-HOO, what a ride!!"
 
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