Cedar Planked Salmon With Sweet Mustard Vinaigrette
photo by Rita1652
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 cedar plank, unseasoned cooking plank (6 by 14 inches)
- 2 salmon fillets (1 1/2 pounds total)
- salt & freshly ground black pepper
- 4 tablespoons Dijon mustard
- 4 tablespoons brown sugar
-
For the vinaigrette
- 3 tablespoons white wine vinegar
- 2 tablespoons Dijon mustard
- 1 small shallot, finely chopped
- 2 tablespoons honey
- 1⁄2 cup olive oil
- salt & freshly ground black pepper
directions
- At least 4 hours before, place the cedar plank in water to soak. Place a heavy object on it to submerge completely.
-
Vinaigrette:
- Whisk the vinegar, mustard, and shallot together in a medium bowl.
- Gradually whisk in the honey, then the oil, until the dressing is emulsified.
- Season to taste with salt and pepper. (The vinaigrette can be made a few hours in advance, covered, and kept refrigerated. Bring to room temperature and whisk or shake well before serving.).
-
Salmon:
- Remove skin from salmon fillet.
- Remove any remaining bones.
- Rinse the salmon under cold running water and pat dry with paper towels.
- Generously season the salmon with salt and pepper on both sides.
- Lay the salmon (on what was skin-side down) on the cedar plank and carefully spread the mustard over the top and sides.
- Place the brown sugar in a bowl and crumble between your fingers, then sprinkle over the mustard.
- Set grill for indirect grilling and heat to medium-high.
- Place the cedar plank in the center of the hot grate, away from the heat.
- Cover the grill and cook until cooked through, around 20 to 30 minutes.
- The internal temperature should read 135 degrees F.
- Remove the fish to serving plates or a platter and spoon a few tablespoons of vinaigrette over each fillet. Serve immediately.
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Reviews
-
Very good. This does call for a lot of vinaigrette! I`m sure 1/2 the amount would suffice, bringing the calories down on the Nutrition facts. I did grill for 25 minutes which came to 135 degrees. I like sushi temp but DH prefers it well done. It was perfect for both of us. I gave him the ends and I had the center. I didn`t bother removing the skin. Did cut the Dijon rub and brown sugar in 1/2. Thanks for the good eats.
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This was a very tasty recipe! I especially loved the vinaigrette. It seemed like it would be versatile enough to go on a number of different foods. I've had planked recipes where the cedar was overpowering, but this gave a nice, subtle taste to the salmon. We made as posted and would not change a thing. We served Recipe #380073 380073 as a side. I could see serving this with a plain grilled or steamed veggie next time and drizzling more of the mustard vinaigrette over the veggies--it was that good! Thanks for posting! Made for ZWT6
RECIPE SUBMITTED BY
Galley Wench
Oro Valley, Arizona
"Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside . . . Chardonnay in one hand . . .chocolate in the other; the body thoroughly used up, totally worn out and screaming "WOO-HOO, what a ride!!"