Planked Salmon with Maple-Mustard Glaze

Photo: Oxmoor House

We can thank Native Americans in the Pacific Northwest for this simple method of cooking whole sides of salmon. They would nail the salmon to cedar or alder wood planks and set the planks around a central fire, where the fish slowly absorbed smoky aromas. I like to glaze the salmon with a mixture of maple syrup and mustard.

Yield: Serves 4
Total:
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Hands On: 15 Minutes
Total: 2 Hours

Nutritional Information

Amount per serving
  • Calories: 299
  • Fat: 13.1g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 5.7g
  • Polyunsaturated fat: 3.2g
  • Protein: 36.2g
  • Carbohydrate: 6.8g
  • Fiber: 0.0g
  • Cholesterol: 87mg
  • Iron: 0.6mg
  • Sodium: 277mg
  • Calcium: 31mg

Ingredients

  • 1 (15 x 4 x 1/4-inch) cedar grilling plank
  • 2 tablespoons maple syrup
  • 1 tablespoon whole-grain Dijon mustard
  • 1 (1 1/2-pound) center-cut salmon fillet
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Preparation

  1. 1. Soak plank in water 1 hour; drain.
  2. 2. Preheat grill to medium heat.
  3. 3. Combine syrup and mustard; stir well, and divide between 2 small bowls.
  4. 4. Place plank on grill rack; grill 10 minutes or until lightly charred. Turn plank over; place fish, skin side down, on charred side. Sprinkle fish with salt and pepper; brush with half of syrup mixture.
  5. 5. Cover and grill 35 minutes or until desired degree of doneness. Remove from grill; spread remaining syrup mixture over fish. Cut fillet into 4 equal portions.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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