A few weeks ago at a cookout Joe and I had cedar plank grilled salmon for the first time - wow is it good. So we naturally wanted to make it ourselves. We went to Bed Bath & Beyond and purchased a pack of cedar planks and also picked up a grill basket for potatoes and veggies and at the farmer's market we bought some nice fresh salmon. I found this recipe on the Food Network website and we were super excited to make our own cedar plank salmon.
I'm happy to say that the salmon was absolutely wonderful. What wasn't wonderful was the trip to the emergency room we ended up taking after dinner. Technically it wasn't the salmon that did poor Joe in but rather the handle of the grill basket. He grabbed the handle with a pot holder, however the pot holder wasn't covering his entire hand and he burned a nice segment of his palm. We debated on whether or not to go the ER long enough to enjoy our dinner, and then did ultimately decide to take the trip. Joe had a second degree burn but was treated relatively quickly and was thankfully pain-free the next day. We will always remember this meal, and we will definitely make it again. But I'm buying bigger pot holders first.
Cedar Plank Salmon
1 cedar plank (6 by 14 inches)
2 salmon fillets (1 1/2 pounds total)
Salt and freshly ground black pepper
6 tablespoons Dijon mustard
6 tablespoons brown sugar
Soak cedar plank in salted water for 2 hours, then drain. Remove skin from salmon fillet. Remove any remaining bones. Rinse the salmon under cold running water and pat dry with paper towels. Generously season the salmon with salt and pepper on both sides. Lay the salmon (on what was skin-side down) on the cedar plank and carefully spread the mustard over the top and sides. Place the brown sugar in a bowl and crumble between your fingers, then sprinkle over the mustard.
Set grill for indirect grilling and heat to medium-high. Place the cedar plank in the center of the hot grate, away from the heat. Cover the grill and cook until cooked through, around 20 to 30 minutes. The internal temperature should read 135 degrees F. Transfer the salmon and plank to a platter and serve right off the plank.