Cedar-Planked Salmon with Hoisin-Mustard Glaze

Updated at: Wed, 16 Aug 2023 23:52:00 GMT

Step 1

1. Soak the cedar plank in water for at least 1 hour.

Step 2

2. Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F).

Step 3

3. In a small bowl mix the glaze ingredients.

Step 4

4. Place the salmon, skin side down, on a large cutting board. Using needle-nose pliers, remove any pin bones from the salmon. Cut the salmon in half lengthwise but do not cut through the skin. Then cut the salmon crosswise to make 6 or 8 servings but, again, do not cut through the skin. Brush the glaze evenly over the salmon flesh, brushing some glaze between the individual servings. Season the top evenly with the salt and pepper.

Step 5

5. Brush the cooking grates clean. Remove the soaked plank from the water and place it on the cooking grate over direct medium heat. Close the lid. After 5 to 10 minutes, when the plank begins to smoke and char, turn the plank over and place it over indirect medium heat. Put the salmon on the plank, skin side down, and cook, with the lid closed, until the salmon is just opaque in the center and begins to brown slightly around the edges, 25 to 35 minutes. Cooking time will vary according to the thickness of the fillet. Transfer the plank with the salmon to a heatproof surface.

Step 6

6. Serve the salmon on the plank or pick up individual servings by sliding a spatula between the skin and flesh. Serve warm or at room temperature.

1 liked

0 disliked