About 2 hours before lighting the grill I submerged my cedar plank in water. It was a pretty big plank so I had to submerge it in a baking pan with a decent ridge.
To make the glaze I assembled the ingredients and mixed them together in a bowl.
Next I prepared the grill for a medium high heat. I scattered the coals evenly about 1 coal in height. You want a nice hot fire but having the coals too close to the plank can cause a fire. So keep the coals directly under the plank but no more than 1 coal high. It won't catch on fire this way. Remember, the plank is supposed to smolder but not flame up.
I put the plank directly over the charcoal, lightly oiled the top of the plank and laid the salmon on the plank. I kept the skin on for this cook. Be careful oiling the plank. Spilling the oil off the side of the plank can lead to a flaming plank. So only put a couple of teaspoons of oil right in the middle of the plank and use the filets to spread it out a bit.
After 5 minutes of grilling with the dome closed I took a brush and brushed the glaze on top.
After about 15 minutes the salmon was able to flake apart with a fork. To really test doneness I stuck a thermometer in the thickest part of the salmon filet. It registered about 130 degrees which is when you should pull salmon off of the grill.
This is a very tasty salmon recipe. First off I could smell the cedar instantly when I was grilling. It wasn't too strongly present in the fish but you could tell a hint of smoke was present, which was nice. The spicy mustard honey glaze has a fantastic flavor. Pretty darn spicy yet sweet at the same time. The chili powder and the mustard provide the kick and the honey cools things out. This meal was perfect for the day after a home football game where I tailgated a little too hard. I needed a light meal that had great flavor and this did it!
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By John Thomas
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