Maple Mustard Plank Salmon

Recipe by Chef Booshman
READY IN: 40mins




  • Soak plank in water a minimum of 1 hour before using. (I put mine on a cookie sheet, filled it with water and placed a glass full of water on top of it to weigh it down and let it soak all day.
  • Cut salmon with 1/2 inch slits lengthwise almost down to the skin, and 1/2 inch apart.
  • Sprinkle lemon juice liberally over salmon and massage into every nook and cranny.
  • Preheat grill to high heat (about 500-600 degrees). I set it on high.
  • Season the salmon with salt and pepper. (I used lemon pepper).
  • When the grill is hot, place the salmon, skin side down on the pre-soaked plank over indirect heat. (Turn one of the burners off, leave the other lit, place over unlit side).
  • Close lid and cook for 15-18 minutes.
  • Brush salmon with the sauce made from the Maple Syrup, Garlic, Orange Rind and Dijon Mustard.
  • Cook for an additional 10-12 minutes or until done.
  • It's done when fish flakes easily with a fork.
  • Remove from heat and serve.