cedar plank,
Corn-Free,
Dairy-free,
Diabetic friendly,
fish,
from scratch,
grill,
Salmon,
Summer
Grilled Salmon On A Plank... Between Rain Showers
12:46 PM
Despite all the rain we've been having lately, we've been grilling outside quite a bit. To go along with the Grilled Eggplant with Tomato and Basil, we tried our hand at making grilled salmon on a cedar plank. It was quite a treat for us and rounded out our Sunday dinner rather well last weekend.
Set grill to medium-high heat. Place the cedar planks on either side of the hot grate, away from the direct flame (mostly).
Grilled Salmon On A Cedar Plank
2 cedar planks specified for grilling
1 large salmon fillet (the entire side of Salmon)
Salt and freshly ground black pepper
6 tablespoons Dijon mustard
1 large salmon fillet (the entire side of Salmon)
Salt and freshly ground black pepper
6 tablespoons Dijon mustard
1 tablespoon white sugar
a drizzle of molasses
Soak the cedar planks in salted water for 2 hours, then drain. Remove
skin from the salmon fillet and rinse the salmon
under cold running water. Pat dry with paper towels and generously
season the salmon with salt and pepper on both sides. Lay the salmon skinned-side-down on the cedar plank and carefully spread mustard over the top and sides. Combine the sugar and molasses in a bowl and
crumble between your fingers, then sprinkle over the mustard.
Set grill to medium-high heat. Place the cedar planks on either side of the hot grate, away from the direct flame (mostly).
Cover the
grill and cook 20 to 30 minutes or until the salmon is cooked through. The
internal temperature should read 135f. Transfer the salmon and
plank to a platter and serve.
Enjoy!
Enjoy!
