Description
If you have ever tried grilling salmon, only to have it stick to the grill, then you will love the ease of this Grilled Cedar Plank Salmon recipe! Not only does the salmon grill up beautifully (without sticking) but the cedar plank lends a delicious smoky taste. We’ve topped the salmon with a simple-to-prepare mustard, garlic, dill and lemon seasoning paste that give it so much flavor!
Ingredients
- 1 to 1 1/2 pound center cut boneless salmon filet, skin removed if desired
- 1 tablespoon coarse brown mustard
- 1 tablespoon chopped fresh dill
- 2 teaspoons lemon zest
- 2 teaspoons lemon juice, plus wedges for serving
- 1 clove garlic, minced
- 1/2 teaspoon coarse kosher salt
- Freshly ground pepper, to taste
Instructions
- Soak a large food-grade cedar plank 1 to 4 hours. Drain well.
- Preheat grill to medium-high heat.
- Mix mustard, dill, zest, juice, garlic, salt and pepper in a small bowl.
- Pat salmon dry with a paper towel. Place skin-side down (or skinned-side down) on the plank. Spread the mustard mixture evenly over the salmon.
- Place the plank directly on the grill grate and cover the grill. Cook until the center of the salmon reaches 120 for medium rare or up to 140 for well, 18 to 23 minutes.
Notes
For best results use an instant-read digital thermometer to test for doneness.
Rare: 110 to 115 degrees F
Medium-Rare: 115- 120 degrees F
Medium: 120 to 125 degrees F
Medium-Well: 125 to 140 degrees F
Well Done: 140 to 150 degrees F
Note: Err on the lower end of these ranges for wild salmon and the upper end for farmed salmon. Farmed salmon can handle a little bit higher temperatures than wild salmon because it is higher in fat.
- Prep Time: 5 mins
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 4 ounces
- Calories: 247
- Sugar: 0 g
- Fat: 15 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 23 g