Cedar Planked Salmon with Dijon Mustard

After a long day at work don’t you just love those nights when you can come home and cook a full meal in just about 30 minutes?  Well I sure do!  This cedar plank salmon comes together in just about that amount of time.  The only real prep needed is that the cedar plank must be soaked in cold water for at least one hour.  Doing this will prevent the plank from catching on fire; it is very important not to skip this step.  I will usually call home ahead of time and ask that someone put the plank in some water for me; otherwise another hour is added from start to finish.  The plank should be completely submerged, to accomplish this I soak it in a large baking pan and place a couple of cups on the top of the plank to keep it from floating up. 

I purchase a large salmon filet, about 2 pounds and slice it into serving size pieces myself.  Doing it this way I can control the size of each serving.  You will get 4 – 5 servings from this size salmon.  Also, I purchase it with the skin on and slide the salmon off the skin when I serve it, very easy.

You will need to purchase a food grade cedar grilling plank.  I purchase mine in the grocery store.  The size I use is a 15” x 6” plank. 

The salmon is topped and grilled on the plank with Dijon mustard and lemon juice.  The aroma and flavor produced from this cooking method is just incredible.  You will have everyone coming outdoors for a whiff.  Very healthy, very quick and very satisfying!

Enjoy!

Cedar Planed Salmon with Dijon Mustard

Serves 4 - 5

1 Cedar Grilling Plank (15” x 6”), soaked in cold water for at least one hour

1 2-pound Salmon filet, cut into serving size pieces
1 Tablespoon Extra virgin olive oil
Ground black pepper
4 Tsps. Dijon mustard
1 Tbls. Lemon Juice
Sweet paprika, just a dash (optional)

Preheat your outdoor grill to about 375 degrees

Remove the cedar plank from the water and place it on your preheated grill, close the grill cover.  Let the plank heat on the grill for about 5 minutes.    

Meanwhile, sprinkle the salmon with the oil and a sprinkling of black pepper, spread to coat. 

In a small bowl, combine the mustard and lemon juice and set aside.

Use a pair of cooking tongs and turn the plank over on the grill.  Place your pieces of salmon on the heated side of the plank, skin side up.  Grill for 5 minutes and turn them over (skin side down).  Spoon or brush the mustard and lemon mixture over the top of each; spread to evenly coat.  Close the grill cover and grill for another 10 minutes, or until they reach your desired doneness. 

Sprinkle with a light dusting of paprika and serve immediately.