Cedar Plank Salmon

Level: Easy
Yield: 4 servings
Total Time: 2 hr 45 min (Prep: 15 min | Inactive: 2 hr | Cook: 30 min)

Prepare the plank and salmon: Soak the cedar plank in salted water for 2 hours, then drain. Take the skin off the salmon fillets and remove any leftover bones. Rinse the salmon under cold water and pat dry with paper towels. Season both sides generously with salt and pepper. Place the salmon skin-side down onto the cedar plank and spread the mustard over the top and sides. Crumble the brown sugar with your fingers and sprinkle it over the mustard.
Cook using indirect heat: Set up your grill for indirect grilling and heat to medium-high. Place the cedar plank in the center of the hot grate, away from direct heat. Cover the grill and cook until the salmon is fully cooked, about 20 to 30 minutes, until the internal temperature reaches 135 degrees F. Transfer the salmon and plank to a serving platter and serve directly from the plank.
Alternative direct grilling method: Soak the cedar plank thoroughly. Spread the mustard and brown sugar on the salmon, but do not place the fish on the plank yet. Set up the grill for direct grilling on medium-high. When ready to cook, place the plank on the hot grate and leave it until you smell smoke, about 3 to 4 minutes. Turn the plank over and place the fish on top. Cover the grill and cook until the salmon reaches an internal temperature of 135 degrees F. Check the plank occasionally. If the edges begin to catch fire, mist with water or move the plank to a cooler area of the grill.

Recipe courtesy Steve Raichlen

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.