Ingredients
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1 cedar plank, unseasoned cooking plank (6 by 14 inches)
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2 salmon fillets (1 1/2 pounds total)
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salt & freshly ground black pepper
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4 tablespoons Dijon mustard
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4 tablespoons brown sugar
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3 tablespoons white wine vinegar
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1 small shallot, finely chopped
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2 tablespoons honey
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1/2 cup olive oil
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2 tablespoons Dijon mustard
Instructions
- At least 4 hours before, place the cedar plank in water to soak. Place a heavy object on it to submerge completely.
- Vinaigrette:
- Whisk the vinegar, mustard, and shallot together in a medium bowl.
- Gradually whisk in the honey, then the oil, until the dressing is emulsified.
- Season to taste with salt and pepper. (The vinaigrette can be made a few hours in advance, covered, and kept refrigerated. Bring to room temperature and whisk or shake well before serving.).
- Salmon:
- 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.
- Remove the fish to serving plates or a platter and spoon a few tablespoons of vinaigrette over each fillet. Serve immediately.