Grilled Cedar Plank Salmon
Smoky grilled salmon cooked on a soaked cedar plank with lemon, rosemary, brown sugar, and Dijon mustard.
- cedar plank
- grilled
- moderate
- Pescatarian
- salmon
Part ofCedar-Plank Salmon & White Bean Salad· 2 recipes
Shopping options
Check ingredients to include themPackage used · most used first
Lemon · 1 Each
Fresh Large Lemon - Each
100%
Details
Cedar grilling plank, untreated · 1 Count
Mr. Bar-B-Q Natural Cedar Planks Grilling Wood Planks 2 Pack 05020Y
Sale
100%
Details
Salmon fillet, skin-on · 1.5 Pound
Fresh Atlantic Farm Raised Whole Salmon Fillet
60%
Details
Fresh rosemary · 3 Count
Simple Truth Organic® Rosemary
60%
Details
Dijon mustard · 1.5 Tablespoon
Kroger® Dijon Mustard
7%
Details
Brown sugar, packed · 2 Tablespoon
Zulka® Brown Pure Cane Sugar
3%
Details
Garlic clove · 1 Count
Spice World Minced Garlic 8 oz
2%
Details
Olive oil · 1 Tablespoon
Kroger® Extra Virgin Olive Oil
2%
Details
Black pepper · 0.5 Teaspoon
McCormick Pure Ground Black Pepper, 3.0 oz
1%
Details
Kosher salt · 0.75 Teaspoon
David's Kosher Salt
1%
Details
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- skin-on salmon fillet-1 1/2 lb
- untreated cedar grilling plank-1 plank
- large lemon-1 each
- fresh rosemary-3 sprig
- packed brown sugar-2 tablespoons
- Dijon mustard-1 1/2 tablespoons
- olive oil-1 tablespoon
- large garlic clove-1 clove
- kosher salt-3/4 teaspoon
- black pepper-1/2 teaspoon
Submerge an untreated cedar plank sold for grilling for at least 60 minutes, or longer if its package directs. Weight it down in a container large enough to keep it covered.
Use only an untreated cedar plank sold for grilling.
During the soak, zest the lemon, slice half and juice the rest. Reserve 1 tablespoon juice per lemon for the glaze. Mince garlic and chop one-third of the rosemary, keeping the rest whole. Keep salmon refrigerated until grilling.
Keep fingers clear of the knife and microplane while slicing, mincing, and zesting.
Whisk Dijon, brown sugar, oil, lemon zest, measured lemon juice, garlic, chopped rosemary, salt and pepper until smooth.
Near the end of the soak, heat the grill to 375–400°F, leaving a cooler area for flare-ups. Pat salmon dry, place skin-side down on a rimmed pan and brush with the glaze.
Wash hands, utensils, and surfaces after contact with raw salmon.
Place the soaked plank on the grill over direct heat for 2 to 3 minutes until it smells smoky and begins to crackle, then flip it over.
Keep a spray bottle of water near the grill to control small plank flare-ups.
Use tongs when flipping the hot plank.
Transfer salmon to the hot plank and add lemon slices and remaining rosemary. Close the lid and check after 15 minutes; cook until the thickest part reaches 145°F. Move to the cooler area for flare-ups. Wash and dry the raw-fish pan before receiving cooked salmon.
Cook salmon to 145°F in the thickest part for food safety.
Use long tongs and heat-resistant gloves to move the plank to a clean, heat-safe pan. Rest salmon for 5 minutes, discard rosemary sprigs, divide and serve. The plank is not edible.
The cedar plank will be very hot; move it with tongs and place it on a heat-safe pan.
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