Grilled Cedar Plank Salmon With Lemon-Mustard Dressing
Servings: 4 -6
Ingredients
- 1 untreated cedar plank soaked in water at least 1 hour, up to overnight
- 1 Tablespoon coarse mustard this is not the same as creamy Dijon mustard
- 1 Tablespoon unrefined cold-pressed extra-virgin olive oil
- 1 1/2 teaspoons pure maple syrup
- 1 Tablespoon lemon zest
- Sea salt and freshly ground black pepper
- A few sprigs of fresh rosemary
- 1 side of wild salmon skin on, approximately 24 ounces or cut into individual portions
Instructions
- Preheat the grill over high heat for 10 minutes. Lower to medium-high. Remove the cedar plank from the water and pat dry.
- In a small bow, whisk mustard, olive oil, maple syrup and zest until well combined.
- Line the plank with fresh rosemary sprigs and place salmon over rosemary sprigs skin side down or tuck rosemary sprigs in between each piece of salmon. Season salmon with sea salt and pepper to taste (I take a big pinch of salt and season.) Spread mustard dressing evenly over salmon.
- Place plank with salmon on grill and close lid. The temperature should be about 400 degrees F. If the temperature is too high, the planks will burn before the fish is ready. Grill for approximately 12 minutes or just until slightly rare in the center. Salmon will continue to cook while it sits. Time will vary according to thickness of salmon.
- Transfer fish from plank and onto a platter. Cover and allow to rest for 5-10 minutes. Discard planks. If plank is reusable, remove from grill and submerge in cold water or place somewhere fireproof.
Notes
You don't have to cook this on cedar planks. You can brush a preheated grill with oil and grill salmon directly on the grill, skin-side down. You can also roast it in a 400 degree oven for 10 minutes per inch of thickness.