- 1 cedar plank plank (6 by 14 inches)
- 2 salmon fillets (1 1/2 pounds total)
- Salt and freshly ground pepper
- 6 tablespoons Dijon mustard
- 6 tablespoons brown sugar
Soak cedar plank plank in salted water for just two hrs, then drain. Remove skin from salmon fillet. Remove any remaining bones. Rinse the salmon under cold flowing water and pat dry with sponges. Generously season the salmon with pepper and salt on sides. Lay the salmon (on which was skin-side lower) around the cedar plank plank and thoroughly spread the mustard outrageous and sides. Put the brown sugar inside a bowl and crumble involving the fingers, then sprinkle within the mustard.
Set grill for indirect grilling as well as heat to medium-high. Put the cedar plank plank in the heart of the new grate, from the heat. Cover the grill and prepare until cooked through, around twenty to thirty minutes. The interior temperature should read 135 levels F. Transfer the salmon and plank to some platter and serve quickly the plank.
Cook's Note: An immediate approach to grill the salmon can be utilized. Soak the cedar plank plank well. Spread the mustard and brown sugar around the salmon, but don't put the fish around the plank. Setup the grill for direct grilling on medium-high. When prepared to prepare, put the plank around the hot grate and then leave it until there's a odor of smoke, about three or four minutes. Turn the plank over and put the fish on the top. Cover the grill and prepare before the fish is cooked through, reaching an interior temperature of 135 levels F. Look into the plank from time to time. When the edges begin to catch fire, mist with water, or slowly move the plank to some cooler area of the grill.
Professional Recipe. This recipe was supplied by a chef, restaurant or culinary professional and constitutes a great quantity. The Meals Network Kitchens chefs haven't tested this recipe within the proportions indicated and for that reason cannot make any representation regarding the results.
Recipe thanks to Steve Raichlen