Cedar Plank Salmon

Total Time:
2 hr 45 min
Prep:
15 min
Inactive:
2 hr
Cook:
30 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
Directions

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.

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.


CATEGORIES:
View All

Pairs Well With
Chardonnay

Rich, buttery white wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
YOU MIGHT ALSO LIKE
4.6 67
I think results will vary depending on quality of the fish and the quantity of mustard used. I used wild caught salmon fresh from the market, salt and peppered both sides, brushed on a thin layer of mustard, I didn't measure, and added a bit of rum to light brown sugar and drizzled that over the fish. Indirect cooking per direction checking temp after about 10 minutes and couldn't have been better. item not reviewed by moderator and published
Cooking time stated was to long. Even over indirect heat it should have been about 15 minutes. At 20 minutes mine was overdone. Otherwise delicious. item not reviewed by moderator and published
Great recipe. I added a splash of tamari, dried rosemary, a half teaspoon of jarred ground ginger paste....smokey and succulent. item not reviewed by moderator and published
I suggest direct heating, the wood needs to smolder/ burn, to release resins into the smoke for there to be any flavor, and indirect doesn't cut. Second, because those planks near me cost a fortune, at about $21 for a set of three (outrageous and as much as the fish per preparation, I use cedar shims from the hardware store that come in cords of about 25 and cost about $3. They are a precise substitute. Since shims are thin at one end, I use two of them stacked in reverse manner with thick ends at opposite each other. item not reviewed by moderator and published
Easy, delicious, moist, and best of all, my husband said "Make this again". item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
The salmon cooked well on the plank however, the Dijon Mustard gave it a bitter taste. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published

This recipe is featured in:

Healthy Grilling & Summer Recipes