Fish Grilled on Cedar Plank

Recipe courtesy Steve Raichlen

Show: Episode:

Rated 5 stars out of 5
  • Rate This Recipe
  • Read 4 Reviews
Total Time:
2 hr 45 min
Prep
15 min
Inactive
2 hr 0 min
Cook
30 min
Yield:
4 servings
Level:
Intermediate
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

Directions

Soak the cedar plank in salted water for 2 hours, then drain. Remove the skin and any remaining bones from the salmon fillet. 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 the cedar plank and carefully spread the mustard over the top and sides. Place the brown sugar in a bowl and crumble between 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.

* Professional Recipe

This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 4 reviews

  • on April 13, 2012

    Flag

    This is a very easy recipe and very tasty too. I was amazed at how easy and tasty it was. I have made it several times and it is always great. I served it with grilled asparagas and baby potatoes with bell pepers, onions, garlic, salt, pepper and olive oil in a foil pouch on the grill as well.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on July 28, 2011

    Flag

    I make this all the time. So simple but so yummy. I serve it with brown rice and grilled pineapple and veggies.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on July 23, 2006

    Flag

    Although I used a smaller amount of fish, this still came out great, and I left ths skin on with fine results too. Here in the NW we get awesome fish to use. The glaze is very good. I will use it again on fish as well as pork chops. Just remember to have a place for the flaming board!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

Next Recipe

Advertisement

What's Hot

Iron Chef America

Hosted by: Alton Brown

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.