Cedar Plank Salmon

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This was the first recipie I used when cooking cedar plank salmon for the first time a year ago. I still use the recipie today but with a few changes. First I don't measure the ingredients. Second I rub olive oil on the top of the plank and sprinkle a blend of sea salt and seafood seasoning on top of the well oiled plank. BUT the biggest change I made to this recipie is that I cook this on DIRECT heat, not in-direct heat as the recipie calls. That makes a huge difference. On the indirect heat the planks never smoulder as they should and the salmon turns out mushy. It should only be cooked on direct heat for approx 15 minutes. Also I place the plank on the grill for 5 minutes first before adding the salmon.

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Used a Catfish filet instead of salmon and added a couple of extra brown sugar to get a nice glaze and it came out awesome. Will be using this one again

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The salmon cooked well on the plank however, the Dijon Mustard gave it a bitter taste.

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This was delicious! I ran out of propane so I made these in my oven. Preheated oven to 425. I precooked the planks for 15 minutes before putting the salmon on them. I cooked the salmon for 14 minutes and it came out perfectly. The flavor was so good. I can't wait to try this on the grill.

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Very yummy! The dijon added an interesting note to the plank flavor. Not too sweet either. I just brushed on some mustard and sprinkled on a bit of brown sugar... no measuring and it turned out perfect. So easy.

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Delicious. I just put the amount of mustard and sugar that felt right to put on. The cedar flavor mixed with the tart of the mustard and the sweet of the sugar was fantastic, my 20 month old ate it. He never eats anything I want him to. Thanks!

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use the ingredients, just not the quantity. we used approx 1 tbsp mustard and 4 tbspns brown sugar over a fresh cut salmon filet....approx 2.3 lbs. our cedar planks literally burn on the ends as we cook over a hot flame, about 450 degrees. you have to generate smoke or it doesn't work out. we finished with a nice glaze over the salmon and the mustard was not noticable. it did provide a nice balance to the sugar. we use a weber stainless grill with three burners. heat to 500 degrees, turn the front and back to medium and the middle burner to low. this works out best for our grill. give it a try and don't worry when the planks burn on the ends....smoke is what it's all about.

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Not the best weve had. We love dijon mustard and brown sugar , but not on salmon. I thought it was interesting and different at first but then it was too much. over powering with mustard, and I only used half !! Another funny thing was the recipe was on the back of the cedar plank package ,,so should say " recipe courtesy of cedar plank package" sorry steve . save your salmon for another recipe

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My husband made this last night and it was AWESOME! Even our picky children liked it. The glaze was really good, although I had worried that it might be a little overwhelming. We mixed the dijon and brown sugar together before smearing over the fish. It had a great balance of flavors from the glaze and the cedar. It was excellent!

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Horrible! I've had salmon many ways and this was by far the worst. Don't waste your time on this one.