Cedar-Planked Salmon with Grainy Mustard Glaze

Do this in a Weber kettle, soak apple or cherry chips and drop them on the coals just before adding the fish. Also, use a meat thermometer: pull fish at 135 degrees for perfect doneness. Cook fillets on soaked cedar planks by STEVEN RAICHLEN

Yield: 8 servings
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  • 1/2 cup(s) whole-grain mustard
  • 1/4 cup(s) mayonnaise
  • 1 tablespoon(s) dry mustard
  • 1 tablespoon(s) soy sauce
  • 2 teaspoon(s) honey
  • 1/2 teaspoon(s) lemon zest finely grated
  • Salt and freshly ground pepper to taste
  • 8 6- to 8-ounce salmon fillets, skinned (optional)


  1. 1) Light a grill. Soak the cedar planks in water for 30 minutes. When the coals are covered with a light gray ash, push them to opposite sides of the grill and set a disposable drip pan in the center.
  2. 2) Meanwhile, in a small bowl, blend the whole-grain mustard with the mayonnaise, dry mustard, soy sauce, honey and lemon zest; season with salt and pepper. Season the salmon fillets with salt and pepper.
  3. 3) Drain the planks and pat dry. Set the salmon fillets on the planks, skinned side down. Spread the mustard glaze over the top and sides of each fillet. Arrange the planks on the hot grate above the drip pan and away from the coals. Cover and cook for 15 minutes or until the salmon is browned and just cooked through. Using a long metal spatula, transfer the salmon to plates and serve.

  4. MAKE AHEAD The mustard glaze can be refrigerated overnight.

  6. Oak-barrel aging can impart a toasty quality to Chardonnay that matches ideally with the cedary smokiness of these salmon fillets.
December 2013

This recipe is a personal recipe added by gellison and has not been tested or endorsed by MyRecipes.

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