Cedar Planked Salmon Filet
Roasting salmon on a cedar plank has been done for many years, this is an updated version that can be cooked on your backyard grill. Make sure to use food-safe cedar planks when cooking.
4 salmon filets, each 8 ounces and 1½ inches think, skin and bones removed
1 teaspoon kosher salt
1 tablespoon olive oil
3 tablespoons Dijon mustard
3 tablespoons brown sugar, dark brown preferred
1 tablespoon lemon fresh lemon juice
1 lemon, cut in half through the middle
Season the salmon filets with salt and pepper on all sides.
Set the grill for direct cooking, medium heat (300 to 450 degrees)
Once the grill is ready, toast the cedar plank on one side for about 30 seconds, just to lightly char it.
Flip over the plank and arrange the salmon on the charred side, making sure there is 1 inch between each filet.
Place the plank on the grill and cook on the direct medium heat, with the lid closed for 6 minutes.
After 6 minutes, place the cut side of the lemons directly onto the cooking grate and brush the salmon with any of the remaining glaze. Close the lid again and cook for another 6 minutes.
Check the salmon for doneness with a thermometer. You are looking for a reading of 135 degrees in the thickest part. If the salmon isn't ready, close the lid again and cook for another 2 minutes and check the temperature again.
Once the salmon has been cooked through, remove it and the lemon halves from the grill ad set onto a large serving platter. Serve hot with the grilled lemons on the side.