This beauty right here was my first time cooking on a cedar plank. It’s such an easy method done right on your grill and the smoke that’s released from the cedar wood while your food cooks on it adds such a great aroma and flavor to the fish. This method is getting more and more common and you shouldn’t have any trouble finding cedar planks right in your grocery store seafood or meat section.
One thing you must do is soak your cedar plank in salted water for at least 1-2 hours prior to cooking. It may also be a good idea to keep a spray bottle handy for any flare-ups during grilling. I think mustard and dill are made for each other and it gives this salmon such a nice tang… Something different from the traditional brown sugar rub most recipes use. I still sprinkle a little brown sugar and pepper mix on top, just for a touch of sweetness. I served this with some spring greens tossed in my Honey Lemon Balsamic Vinaigrette, so great together!
Cedar Plank Salmon with Dill Mustard
- 1 1/2 lb. fresh Salmon ( either 1 side or 4-6 oz. filets)
- 1/4 c. Dijon mustard
- 2 Tbsp. fresh dill
- 1 heaping Tbsp. brown sugar
- 1 tsp. fresh lemon juice
- 1 clove garlic, chopped
- 1 tsp. cracked pepper
- 1 large cedar plank
- Soak your cedar plank in water for at least 1-2 hours prior to grilling.
- Heat grill on high for 10 minutes.
- Place salmon skin side down on cedar plank.
- Combine Dijon mustard, dill and lemon juice. Brush over fillets.
- Combine brown sugar, garlic, and cracked pepper. Sprinkle evenly over top of mustard and dill mixture.
- Reduce heat to medium or medium low, depending on your grill. Place cedar plank with salmon on grill grate and close lid. Cook for 10-15 minutes, until inside reaches 130 degrees.
- Remove from grill and allow fish to rest 2 minutes before serving.