Prep time 10 Minutes, Cook time 25 minutes
The "planking" technique of cooking uses a water soaked plank of wood (in this case a cedar plank) to impart complex smoke flavors into the cooked food. The technique originated hundreds of years ago by Native Americans and it is my absolute favorite way to cook salmon.
Planks should be at least 1/2 inch thick and must be large enough to hold whatever food you are cooking (Nothing should hang out over the edge). For those without an ample supply of cedar in their backyard, the planks can be purchased at most hardware stores in the grilling section and of course online.
The planks need to be sufficiently saturated with water to prevent them from catching fire during the cooking process. I typically soak mine in a shallow pan using a wine bottle to keep the plank submerged. Soak overnight if possible or for at least 6 hours before grilling.
The smoke infusion from the Cedar adds rich and complex flavors to the fish but that is not the only advantage of planking. With planking you never have to turn the fish, nothing falls through the grill, and you could serve your fish right on the planks eliminating the possibility of the fish breaking apart.
Ingredients:
1 cedar plank
1 salmon filet (Cut to fit the plank)
1 Tbsp dijon mustard
1 Tbsp whole grain (old style) mustard
2 Tbsp honey
1 Tbsp molasses
1 thinly sliced lemon
1/4 Tsp salt
1/4 Tsp pepper
Instructions:
Preheat your grill to medium / high (About 350 degrees)
In a small sauce pot, combine the mustard the honey and the molasses. Heat over low heat until melted.
Pat dry the salmon, place skin side down on the pre-soaked plank, sprinkle salt and pepper.
Place plank on grill cook on indirect heat for 10 minutes with lid closed.
After 10 minutes, brush on Honey Mustard glaze.
Close lid and cook until Salmon reaches internal temperature of 130 degrees F
Garnish with thinly sliced lemons
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