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Cedar Plank Salmon With Mustard-Herb Glaze

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“Grilling salmon on the cedar plank infuses the fish with an aromatic smokiness highlighted by the herb and mustard glaze. A simple and elegant presentation. You need a 15 inch cedar plank and prep time includes the plank soaking period.”
1hr 30mins

Ingredients Nutrition


  1. Put a weight atop the cedar plank and soak in water for a minimum of one hour, preferably longer.
  2. Brush the flesh side of the salmon fillet with olive oil; season with Kosher salt and fresh black pepper. Combine Dijon mustard and herbs; brush over salmon.
  3. Place the soaked plank on grill grate over medium-high heat; cover and heat for 3 minutes. Turn plank over with tongs and heat until light smoke develops, about 3 minutes more.
  4. Place salmon skin-side down on heated plank over medium-high heat; cover and grill until salmon reaches an internal temperature of 140 F, 15-20 minutes.
  5. Transfer salmon to serving plate. With tongs carefully remove hot plank from grill to a safe, heat-resistant cooling place. Let salmon rest 5 minutes before serving.

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