Grilled Cedar Plank Salmon

Ingredients

• 1.5 Pound Salmon fillet, skin-on - 1 1/2 (pounds)
• 1 Count Cedar grilling plank, untreated - 1 (12-by-6-inch plank), 12-by-6-inch plank; used for grilling, not eaten
• 1 Each Lemon - 1 (large), Zest the lemon, slice half into thin rounds, and juice the remaining half.
• 3 Count Fresh rosemary - 3 (sprigs), Chop 1 sprig for the glaze; use remaining sprigs on top of the salmon.
• 2 Tablespoon Brown sugar, packed - 2 (tablespoons)
• 1.5 Tablespoon Dijon mustard - 1 1/2 (tablespoons)
• 1 Tablespoon Olive oil - 1 (tablespoon)
• 1 Count Garlic clove - 1 (large clove), Large clove, minced.
• 0.75 Teaspoon Kosher salt - 3/4 (teaspoon)
• 0.5 Teaspoon Black pepper - 1/2 (teaspoon)

Instructions

1. Soak the plank

   1. *Soak the cedar plank* in water for *30 minutes*, weighting it down so it stays fully submerged.

2. Prepare lemon, garlic, and rosemary

   2. While the plank soaks, *zest the lemon*, slice half into thin rounds, juice the remaining half, mince the garlic, and *chop 1 rosemary sprig*.

3. Make the mustard glaze

   3. 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*.

4. Prep the salmon and grill

   4. 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.

5. Preheat the plank

   5. 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.

6. Grill the salmon

   6. 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.

7. Rest and serve

   7. Use tongs to move the plank to the sheet pan, let the salmon *rest 5 minutes*, then discard the rosemary sprigs and *serve warm*.