Food Network: Cedar Plank Salmon

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Cedar Plank Salmon
Recipe courtesy Steve Raichlen

Ingredients
1 cedar plank (6 by 14 inches)
2 salmon fillets (1 1/2 pounds total)
Salt and freshly ground black pepper
6 tablespoons Dijon mustard
6 tablespoons brown sugar

Instructions
Soak cedar plank in salted water for 2 hours, then
drain. 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. Transfer the salmon and plank to a platter and serve right off the
plank.

Cook's Note: A direct method to grill the salmon may be used. Soak the cedar plank
well. Spread the mustard and brown sugar on the salmon, but do not place the fish
on the plank. 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 there is a smell of

smoke, about 3 to 4 minutes. Turn the plank over and place the fish on top. Cover
the grill and cook until the fish is cooked through, reaching an internal
temperature of 135 degrees F. Check the plank occasionally. If the edges start to
catch fire, mist with water, or move the plank to a cooler part of the
grill.