Perhaps the most unique and popular way to grill Alaskan Wild Salmon in North America is to do so with the fillet placed atop an aromatic plank of red cedar wood. Folks, it just doesn’t get any better than this Cedar Plank Salmon with Mustard Sauce entree!
Cedar Plank Salmon with Mustard Sauce Recipe-
For the fish-
- 1-1/2 pound slab of wild Alaskan salmon fillet
- 1 tbsp. California extra virgin olive oil
- Freshly ground course sea salt and black peppercorns
For the Glaze-
- 1/2 cup olive oil mayonnaise
- 1/3 cup grainy French mustard
- 2 tbsp. fresh dill weed, chopped
- 1/2 tsp. lemon zest, finely grated
You will also need a red cedar plank (about 5-6″ by 12-14″), covered and soaked in water for at least 2 hours and drained.
- Brush the skin side of the fish liberally with olive oil. Generously season both sides with salt and pepper.
- Place the salmon, skin side down, on the cedar plank.
- Make the glaze, in a bowl, mix the mayonnaise with the mustard, dill, sugar and lemon zest. Season with the salt and pepper to taste.
- Set up your grill for indirect grilling and preheat to medium-high.
- Spread the glaze evenly over the salmon. Place the plank on the grill away from the heat. Cover the grill and indirect grill the salmon until cooked, 15 to 20 minutes.
- To test for doneness, use an instant-read meat thermometer inserted through the side of the fillet: the temperature should be about 135°. Or insert a metal skewer in the side of the fish—it should come out piping hot to the touch. The glaze will be a deep golden brown.
- Transfer to a platter and serve the salmon right off the plank.