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Epicurious
Gourmet

Cedar-Plank Salmon

By Bill Jones

4.6

(95)

Cedar plank salmon on a white oval serving plate surrounded by lemon wedges.
Cooked salmon coated with mustard, honey, rosemary, and zest mixture on grilling plankPhoto by Caleb Adams, Food Styling by Anna Stockwell

The salmon takes on a light, smoky woodiness from grilling on a cedar plank, for a lovely pairing of earth and ocean.

Cooks' Note

Salmon can be grilled without plank over indirect heat (see Grilling Procedure ) 8 to 15 minutes.

Recipe information

  • Total Time

    2 1/2 hr

  • Yield

    Makes 6 servings

Ingredients

2 tablespoons grainy mustard
2 tablespoons mild honey or pure maple syrup
1 teaspoon minced rosemary
1 tablespoon grated lemon zest
1 (2-pounds) salmon fillet with skin (1 1/2 inches thick)
Equipment: a cedar grilling plank (about 15 by 6 inches)

Preparation

  1. Step 1

    Soak cedar grilling plank in water to cover 2 hours, keeping it immersed.

    Step 2

    Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure . Open vents on bottom and lid of charcoal grill.

    Step 3

    Stir together mustard, honey, rosemary, zest, and 1/2 teaspoon each of salt and pepper. Spread mixture on flesh side of salmon and let stand at room temperature 15 minutes.

    Step 4

    Put salmon on plank, skin side down (if salmon is too wide for plank, fold in thinner side to fit). Grill, covered with lid, until salmon is just cooked through and edges are browned, 13 to 15 minutes. Let salmon stand on plank 5 minutes before serving.



    Editor’s Note: This recipe was first published in the August 2009 issue of ‘Gourmet.’

TagsSalmonFishSeafoodLemonCitrusFruitMainDinnerDairy FreeGluten FreeNut Free5 Ingredients or FewerGrillingMemorial DayGourmet

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