Recipe for the Perfect Cedar Plank Salmon
If you love to eat salmon, you have probably heard all the commotion about grilling salmon on a cedar plank. This is a delicious way to prepare salmon, because instead of getting the charred flavor of grilling salmon on the grill, you enjoy the smoky flavor of cooking the salmon on cedar planks. Rather than just popping your salmon on the cedar planks and putting everything on the grill, there is a process you will need to go through. This will assure you get the perfectly flavored salmon and you are able to cook with your cedar planks without creating a fire hazard.
Ingredients:
- 1 Gourmet GrillMaster 5.5” x 15” cedar plank
- 1 Salmon Fillet
- Salt
- Black Pepper (Fresh Ground)
- 4 Tbs. Dijon Mustard
- 4 Tbs. Brown Sugar (Light, Hard Packed)
Method:
Soak the cedar plank for 2 hours in salted water. The water should taste like ocean water on the palate.
While the cedar plank is soaking, prepare the salmon fillet by removing any bones that may exist along the center of the fillet. Rinse the salmon using cold water and pat dry with a clean, dry towel (you can use paper towels if you prefer). Season the salmon with salt and black pepper. Do not be afraid to season the fish well. Some of the seasoning will sink into the salmon while part of it will drain away. Make sure you have seasoned both sides of the salmon before putting it skin side down (the skin should be removed) on the cedar plank.
Spread the Dijon mustard over the entire surface of the salmon. Sprinkle the brown sugar over the mustard making sure to cover every inch of the salmon.
Whether you are using a gas grill or charcoal, you will need to use indirect heat to get the maximum effect of the cooking process. Heat the grill using medium-high heat and place the plank on a hot section of the grill. Cover the grill and cook about 20-30 minutes (or until the salmon is cooked all the way through). The cooking time will depend on the heat from your grill as well as the size of the salmon. You will know you are done cooking the salmon when you have achieved an internal temperature of 135 degrees F. Another way you can tell if the salmon is done is the connective fat of the salmon will begin to seep through the mustard and brown sugar. It will look like white bubbles coming through the brown coating.
If you prefer to use a direct heating method, you may want to soak the plank longer and keep a spray bottle handy. Spray the edges of the plank occasionally if they should catch fire. You may want to char one side of the plank for about 5 minutes before flipping it and placing the salmon on top to cook it through.
