This Cedar Plank Salmon is so good that it landed me a husband! Ok….that’s a little bit of an exaggeration but this dish was part of the first dinner that I ever prepared for my husband. The other part of the dinner was an au gratin potato recipe, knows as my “seal the deal potatoes”, that only gets shared on the rarest of occasions. (Sorry!!)
The fish takes on the slightly sweet and smokey aromatics of the cedar wood and stays tender and flakey. It’s an impressive way to turn the amateur griller into the king or queen of the coals. Because you cook the fish on the cedar and not directly on the grill grates, you eliminate the part of grilling fish that most backyard barbecuers fear the most: the fish never making if off of the grill in one piece.
If your days can get as busy as mine, go ahead and put them in water in the morning to ensure you don’t forget. Make sure you use something to weigh the wood down. Otherwise, it’ll float on the top and only half of your wood will be in the water, while the other half will be ready for a bonfire. (Although it’s a great backyard activity, the grill is not the place for fire!)
Mustard Brown Sugar Glazed Cedar Plank Salmon
2 pounds salmon fillet, skin on
1/3 cup whole grain mustard
1/4 cup dark brown sugar, packed
1/2 tsp kosher salt
1 teaspoon cracked black pepper
Prepare cedar planks by soaking in water for 2 to 8 hours. Prepare charcoals to medium heat or preheat a gas grill to medium-low. In a small bowl, whisk mustard, sugar, salt and pepper until combined. Lay salmon, skin side down, on the cedar planks. Spoon the glaze over the top. Place the planks on the grill, close lid and cook for 15 minutes or until fish is cooked through and flaky. Remove planks from the grill and enjoy! Note: If cooking cedar plank chicken breasts, the cooking time will be roughly 20-25 minutes.
For more recipe visit wineandhotdish.com!