Get ready to elevate your grilling game with a show-stopping Cedar Plank Salmon that will transform your ordinary dinner into an extraordinary culinary experience! This American-style recipe isn't just a meal; it's a flavor journey that infuses your salmon with smoky, woodsy notes while keeping the fish incredibly moist and tender. Whether you're a seasoned grill master or a weekend cooking enthusiast, this recipe promises to impress your family and guests with minimal effort and maximum deliciousness.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 salmon fillets
- 1 cedar plank, soaked in water
- 2 tbsp brown sugar
- 1 tbsp Dijon mustard
- Salt and pepper to taste
- 1 lemon, sliced
Instructions
- Soak the cedar plank in cold water for at least 2 hours before cooking to prevent burning and create steam during grilling.
- Preheat your grill to medium-high heat (around 400-450°F) with indirect heat setup.
- Pat the salmon fillets dry with paper towels to remove excess moisture.
- In a small bowl, mix brown sugar, Dijon mustard, salt, and pepper to create a glaze.
- Brush the salmon fillets generously with the prepared glaze, ensuring even coverage.
- Remove the cedar plank from water and pat dry with a clean towel.
- Place lemon slices on the cedar plank to create a fragrant base for the salmon.
- Carefully place the glazed salmon fillets on top of the lemon slices on the cedar plank.
- Transfer the cedar plank with salmon to the preheated grill's indirect heat zone.
- Close the grill lid and cook for 15-20 minutes, or until salmon reaches 145°F internal temperature.
- The salmon is done when it flakes easily with a fork and has a slightly translucent center.
- Carefully remove the cedar plank from the grill using heat-resistant gloves.
- Let the salmon rest for 3-5 minutes before serving to allow juices to redistribute.
- Garnish with fresh herbs or additional lemon slices if desired, and serve immediately.
Tips
- Plank Preparation is Key: Always soak your cedar plank for at least 2 hours to prevent burning and create delicious steam.
- Temperature Matters: Maintain a consistent medium-high grill temperature (400-450°F) for optimal cooking.
- Moisture Control: Pat salmon fillets dry before glazing to help the sugar-mustard mixture adhere better and caramelize beautifully.
- Indirect Heat Magic: Cook on the indirect heat zone to ensure even cooking and prevent burning.
- Don't Overcook: Aim for an internal temperature of 145°F and a slightly translucent center for the most succulent results.
- Resting is Crucial: Allow the salmon to rest 3-5 minutes after grilling to redistribute juices and ensure maximum tenderness.
- Optional Enhancements: Experiment with fresh herb garnishes like dill or parsley to add a fresh, vibrant touch to your dish.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 5g
Protein: 38g
Fat: 22g
Saturated Fat: 5g
Cholesterol: 100mg
