Cedar Planked Salmon With Sweet Mustard Vinaigrette

Recipe by Galley Wench
READY IN: 35mins




  • 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.