Description
This Cedar Plank Salmon recipe offers a flavorful and aromatic grilled salmon experience, featuring a sweet and smoky glaze of stone ground mustard, honey, brown sugar, and smoked paprika. Cooking the salmon on soaked cedar planks imparts a subtle woodsy flavor while ensuring moist, tender, and perfectly cooked filets, ideal for a healthy and satisfying meal.
Ingredients
Salmon
- 1 1/2 pounds center cut salmon, cut into 4 filets
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Glaze
- 4 Tablespoons stone ground mustard
- 3 Tablespoons honey
- 1 Tablespoon brown sugar, divided
- 1 teaspoon smoked paprika
Instructions
- Preheat the Grill: Preheat your grill to medium-high heat, approximately 400°F. Making sure the grill is at the right temperature is key for evenly cooking the salmon and achieving a nice smoky flavor from the cedar planks.
- Prepare the Salmon: Cut the salmon into 4 evenly sized filets and pat them dry with paper towels. This step is important to help the seasoning stick and to promote even cooking. Place the filets skin side down on cedar planks that have been soaked in water to prevent burning.
- Season the Filets: Sprinkle the salmon filets with salt and pepper to enhance the natural flavor of the fish.
- Make the Glaze: In a mixing bowl, combine stone ground mustard, honey, and 1/2 tablespoon of the brown sugar. Stir well until the mixture is smooth and consistent.
- Apply the Glaze: Generously rub the mustard-honey glaze over the top and sides of each salmon filet to ensure maximum flavor. Use a spoon to scoop any glaze pooled on the cedar planks back onto the filets.
- Add Final Touches: Sprinkle the filets evenly with smoked paprika and the remaining 1/2 tablespoon of brown sugar. This adds a smoky depth and a touch of sweetness, rounding out the flavor profile.
- Grill the Salmon: Place the cedar planks with the salmon directly on the preheated grill. Close the grill lid and cook for 25 to 30 minutes, allowing the salmon to cook through while absorbing the aroma from the cedar plank.
- Remove and Serve: Use a long spatula or fish turner to carefully lift the hot cedar planks off the grill. Transfer them to a large cutting board or heat-safe tray for serving. Serve the salmon filets warm, optionally paired with your favorite side dishes.
Notes
- Soak cedar planks in water for at least 1 hour before grilling to prevent them from catching fire and to create steam that keeps the salmon moist.
- Use a fish turner or a long spatula to safely handle the hot planks when removing from the grill.
- If glaze pools on the plank, scoop it up with a spoon and spread it back onto the salmon to ensure every bite is flavorful.
- Monitor the grill temperature to avoid overcooking; salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F.
