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Cedar Plank Salmon with Grainy Mustard Glaze 

Cedar Plank Salmon with Grainy Mustard Glaze

Servings: 8
Preparation Time: 5 minutes
Start to Finish Time: 2 hours 20 minutes
Time includes 2 hours for
soaking cedar planks



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Cedar Plank Salmon with Grainy Mustard Glaze: A Smoky, Savory Masterpiece 

It is never barbecuing season at www.5starrecipe.com. It is ALWAYS barbecuing season at www.5starrecipe.com! In fact, why stink up the kitchen and house cooking salmon on the stovetop or oven when a grill and a cedar plank can make salmon taste absolutely awesome? This Cedar Plank Salmon with Grainy Mustard Glaze is a dish that transforms the natural richness of salmon into a smoky, savory masterpiece. 

Cooking salmon on a cedar plank is a time-honored technique that imparts a subtle smokiness, giving the fish a wonderfully earthy essence. The cedar plank doesn’t just cook the fish—it elevates it, infusing every bite with a delicate woodsy aroma that perfectly complements the dish’s other components. 

The star of this recipe is the grainy mustard-honey-soy glaze, a tantalizing blend that strikes the perfect balance between tangy, sweet, and savory. The whole grain mustard brings texture and depth, while the honey adds a touch of sweetness that harmonizes with the umami-rich soy sauce. Together, these ingredients create a glaze that enhances the natural flavor of the salmon without overwhelming it. A hint of lemon zest brightens the dish, cutting through the richness of the fish and adding a refreshing finish. 

This recipe is ideal for anyone who loves the combination of simple ingredients and bold flavors. And the best part? The mustard glaze can be made ahead of time and refrigerated, making this an easy yet impressive option for any occasion. Just brush the glaze on before grilling, and let the cedar plank work its magic. 

For the perfect wine pairing, consider an oak-barrel aged Chardonnay. The toasty, buttery qualities of the Chardonnay complement the cedary smokiness of the salmon, creating a match that’s as harmonious as the dish itself. The richness of the wine pairs beautifully with the salmon’s robust flavors, making every bite and sip a true experience. 

For those of you who put the grill away for the winter, don’t worry—we have plenty of other recipes for salmon that will happily stink up your home. But seriously, why not embrace the outdoors year-round? Just put on your winter coat, uncover the grill, and make the best salmon you’ve ever tasted. Cedar Plank Salmon with Grainy Mustard Glaze is not only for summer—it’s a dish that deserves to be enjoyed in every season. 

So, fire up the grill and experience the incredible flavors this dish has to offer. Your taste buds will thank you! 

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Ingredients:

8 planks cedar planks (food grade)
1/2 cup mustard, whole grain
1/4 cup mayonnaise
1 tablespoon dry mustard
1 tablespoon soy sauce
2 teaspoons honey
1/2 teaspoon lemon zest, finely grated
salt and pepper, to taste
8 6-8 oz fillets salmon fillets, skin on

The cedar plank imparts a subtle wood flavor to the salmon. The
mustard-honey-soy sauce glaze is a perfect combination that takes the
natural taste of salmon to a higher level.
MAKE AHEAD: The mustard glaze can be refrigerated overnight.

Suggested Wine: Oak-barrel aging can impart a toasty
quality to Chardonnay that matches ideally with the cedary
smokiness of these salmon fillets.

PREP (2 hours):
Soak the cedar planks in water for at least 2 hours.
MAKE GLAZE & PREP SALMON (while planks soak):
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. Set aside until ready to use.
Season the salmon fillets with salt and pepper.

GRILL (20 minutes):
Light the grill. Once the grill has pre-heated, turn 1 or more of the
gas burners off to provide indirect heat (or, if using a charcoal
grill, move the charcoals to one side to provide indirect heat).
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 indirect-heat section of the grill. Cover
and cook for 15 minutes or until the salmon is browned and just
cooked through (checking to make certain that the cedar planks
are not catching on fire. If so, move to a cooler part of the grill.

TOWARD THE END OF THE COOKING CYCLE, CHAR THE TOP OF THE SALMON WITH A BUTANE TORCH.

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