I cannot get enough salmon! After having the cedar plank salmon at H-3 in the Fort Worth Stockyards, (all local DFW friends, seriously please go! It is amazing and right across from Billy Bob’s) I have become obsessed with cedar plank salmon. The smoky flavor infused in the salmon is to die for, so of course I had to create my own version of this delectable dish!
This brown sugar and Dijon mustard glazed cedar plank salmon is by far one of my favorite entrees of all time! The candied flavor from the brown sugar and honey mustard glaze coupled with the smoky flavor from the cedar plank creates the perfect sweet and savory combination.
You can buy cedar planks at most grocery or cooking stores. I usually get mine at Central Market and you can reuse them a few times…just make sure not to wash it with soap. I usually let mine soak in hot water for a little after use in order to clean.
Pre-soak your cedar planks in warm water for at least 2 hours prior to grilling. I recommend longer…I honestly usually soak them for about 20-24 hours. Now I know this is not always possible, especially if you decide the day of, so 2 hours really is okay!
Preheat the grill for indirect grilling on medium – high. While the grill is preheating, prepare the glaze. Whisk together ¼ cup of brown sugar with three tablespoons of dijon mustard.
Place the cedar plank in the center of the grill and allow to heat for 5 minutes. Season the salmon with salt and smoked coarse black pepper (this will also help bring out the smoky flavors of the cedar plank) and spread the brown sugar/dijon mustard on the salmon. Add one thin lemon slice on top of each salmon piece. Place the salmon on the cedar planks and cook for about 22 minutes, or until the salmon reaches an internal temperature of 135 degrees F and easily flakes with a fork.
Okay. So for all the apartment dwellers or non-grill owners out there, you can still make this in the oven! In fact, giant confession — I make this in the oven as well. In the middle of uptown Dallas, apartment complexes are not too hot on the idea of tenants grilling on their own balconies, so I had to get creative and figure out how to make this in the oven!
The oven will not produce the same smoky cedar greatness that the grill allows, but you will still get some of the cedar taste. If you are cooking cedar plank salmons in the oven, preheat the oven to 375 degrees F, and place your presoaked cedar planks on a baking pan. Bake in the center of the oven for 18 minutes or until it easily flakes with a fork.
*Note – If you only soak the cedar planks for 2 hours make sure you regularly check on the cedar planks as you cook to ensure the edges do not start smoking or catch fire. If this is the case, mist with water from a spray bottle and move to a cooler area of the grill or oven.
- ¼ cup of brown sugar
- 3 tablesoons of Dijon mustard
- 1 cedar plank
- 2 salmon fillets (¾ pound each)
- Salt, to taste
- Smoked coarse black pepper, to taste
- 1 lemon, thinly sliced
- Whisk the brown sugar and Dijon mustard together in a small bowl.
- Presoak your cedar plank in warm water for at least 2 hours prior to grilling.
- Preheat the grill for indirect grilling on medium - high.
- Place the cedar plank in the center of the grill and allow to heat for 5 minutes.
- Season the salmon fillets with salt and smoked coarse black pepper and spread the glaze generously on the salmon.
- Add one thin lemon slice on top of each salmon fillet.
- Place the salmon on the cedar planks and cook for about 22 minutes, or until the salmon reaches an internal temperature of 135 degrees F and easily flakes with a fork.
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