36m$25.20Grilled Cedar Plank Salmon
Smoky grilled salmon cooked on a soaked cedar plank with lemon, rosemary, brown sugar, and Dijon mustard.
Shopping options
Salmon fillet, skin-on
1.5 Pound
Fresh Atlantic Farm Raised Whole Salmon Fillet
60%
Cedar grilling plank, untreated
1 Count
Mr. Bar-B-Q Natural Cedar Planks Grilling Wood Planks 2 Pack 05020Y
100%
Olive oil
1 Tablespoon
Kroger® Extra Virgin Olive Oil
3%
Kosher salt
0.75 Teaspoon
Kroger® Coarse Kosher Salt
0%
Black pepper
0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
2%
Fresh rosemary
3 Count
Simple Truth Organic® Rosemary
50%
Brown sugar, packed
2 Tablespoon
Kroger® Light Brown Sugar
0%
Dijon mustard
1.5 Tablespoon
Kroger® Dijon Mustard
7%
Garlic clove
1 Count
Garlic
10%
Lemon
1 Each
Fresh Large Lemon - Each
100%
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- skin-on salmon fillet-1.5 lb
- untreated cedar grilling plank-1 plank
- large lemon-1 each
- fresh rosemary-3 sprig
- packed brown sugar-2 tbsp
- Dijon mustard-1.5 tbsp
- olive oil-1 tbsp
- large garlic clove-1 clove
- kosher salt-0.75 tsp
- black pepper-0.5 tsp
Soak the cedar plank in water for 30 minutes, weighting it down so it stays fully submerged.
Use only an untreated cedar plank sold for grilling.
While the plank soaks, zest the lemon, slice half into thin rounds, juice the remaining half, mince the garlic, and chop 1 rosemary sprig.
Keep fingers clear of the knife and microplane while slicing, mincing, and zesting.
In a small bowl, whisk together Dijon mustard, brown sugar, olive oil, lemon zest, 1 tablespoon lemon juice, garlic, chopped rosemary, salt, and pepper until smooth and glossy.
Heat the grill to medium heat, 375°F to 400°F. Pat the salmon dry, place it skin-side down on the sheet pan, and brush the top evenly with the mustard mixture.
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 the salmon to the hot plank, arrange lemon slices and remaining rosemary sprigs on top, close the lid, and grill for 15 to 18 minutes until the salmon is opaque, flaky, and 145°F in the thickest part.
Cook salmon to 145°F in the thickest part for food safety.
Use tongs to move the plank to the sheet pan, let the salmon rest 5 minutes, then discard the rosemary sprigs and serve warm.
The cedar plank will be very hot; move it with tongs and place it on a heat-safe pan.
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