Ingredients ( serves 2 )
- 1 cedar plank
- 2 6oz. salmon fillets
- 1/4 C dijon mustard
- 1/4 C maple syrup
- salt and pepper
- Soak the cedar plank in water for an hour. While the plank is soaking, heat up your grill. If you’re using charcoal, put the coals on one side only, so you have half the grill with direct high heat, and half with indirect heat. If you’re using gas, turn on half your burners.
- Season the salmon generously with salt and pepper. Mix the mustard and maple syrup and brush a heavy coat on the salmon.
- Put the plank over the hot part of the grill for about 2 minutes, just until it starts to smoke.
- When the plank starts smoking, flip the plank over, and put the salmon directly on the plank, still over the hot part of the grill. Cook for about 5 minutes. The plank should really be smoking now.
- Baste the salmon again with the mustard-maple glaze. Move the plank over to the cooler part of the grill, then put the cover on the grill. Depending on the thickness of your fish, it will take anywhere from 10-30 minutes to cook through. Check it every 5-10 minutes, basting with the glaze each time, until it’s cooked to your liking. Even if you normally like salmon on the rare side, you might want to give this a few extra minutes to get more of the smoke flavor.