Savory Cedar Planked Salmon with a Honey-Mustard Drizzle
Elevate your grilling game with this delectable Cedar Planked Salmon, infused with the smoky flavors of cedar wood and complemented by a sweet and tangy honey-mustard vinaigrette. Perfect for summer barbecues or cozy weeknight dinners, this dish is as visually stunning as it is delicious. The salmon, seasoned to perfection, cooks gently on a cedar plank, resulting in a moist and flavorful fillet that melts in your mouth. Serve it topped with a luscious dressing that balances the richness of the fish, making it a fantastic option for impressing guests or simply enjoying a night in. Pair it with your favorite sides for an unforgettable meal.
4
Servings
300
Calories
10
Ingredients
Ingredients
Cedar plank
1 (Unseasoned, 6 by 14 inches, soaked in water for at least 4 hours)
Salmon fillets
2 (1 1/2 pounds total, skin removed and bones cleaned)
Salt
to taste (Freshly ground, for seasoning)
Black pepper
to taste (Freshly ground, for seasoning)
Dijon mustard
4 tablespoons (for spreading on the salmon)
Brown sugar
4 tablespoons (For topping the mustard)
White wine vinegar
3 tablespoons (For the vinaigrette)
Shallot
1 small (Finely chopped for vinaigrette)
Honey
2 tablespoons (For the vinaigrette)
Olive oil
1/2 cup (For emulsifying the vinaigrette)
Instructions
1
Soak the cedar plank in water for at least 4 hours, placing a heavy object on top to ensure it is fully submerged.
2
In a medium bowl, prepare the vinaigrette by whisking together the white wine vinegar, Dijon mustard, and finely chopped shallot until combined.
3
Gradually add the honey while continuing to whisk, then slowly drizzle in the olive oil to create an emulsified dressing. Season the vinaigrette with salt and pepper to taste. You may prepare this in advance and store it in the refrigerator, bringing it back to room temperature before serving.
4
Remove the skin from the salmon fillets and check for any pin bones, removing them if necessary. Rinse the fillets under cold water and pat dry thoroughly with paper towels.
5
Generously season both sides of the salmon fillets with salt and freshly ground black pepper. Place the salmon fillets skin-side down on the soaked cedar plank.
6
Spread a thick layer of Dijon mustard over the top and sides of the salmon fillets, ensuring even coverage.
7
In a small bowl, crumble the brown sugar with your fingers and sprinkle it evenly over the mustard-coated salmon.
8
Prepare your grill for indirect cooking, heating it to medium-high. Place the cedar plank containing the salmon in the center of the grill grate, away from the direct heat source.
9
Close the grill lid and let the salmon cook for 20 to 30 minutes, or until it reaches an internal temperature of 135°F.
10
Carefully remove the cedar plank from the grill. Using a spatula, transfer the salmon to serving plates or a platter. Drizzle a few tablespoons of the honey-mustard vinaigrette over each fillet and serve immediately.
Nutrition Information
22.5g
Fat
12.5g
Carbs
17.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of this salmon dish?
The dish features a smoky cedar flavor complemented by a sweet and tangy honey-mustard vinaigrette.
How long should I soak the cedar plank?
The cedar plank should be soaked in water for at least 4 hours before use.
Why is it necessary to soak the cedar plank?
Soaking prevents the wood from catching fire on the grill and allows it to release flavored steam that infuses the salmon.
What size cedar plank is recommended?
An unseasoned cedar plank measuring 6 by 14 inches is ideal for this recipe.
Should I remove the skin from the salmon?
Yes, the instructions specify removing the skin and checking for pin bones before seasoning.
How do I prepare the salmon fillets?
Rinse the fillets under cold water and pat them thoroughly dry with paper towels before seasoning.
What are the ingredients in the honey-mustard vinaigrette?
The vinaigrette contains white wine vinegar, Dijon mustard, finely chopped shallot, honey, and olive oil.
Can the vinaigrette be made in advance?
Yes, it can be prepared ahead of time and stored in the refrigerator, but it should be brought to room temperature before serving.
How do I season the salmon fillets?
Season both sides with salt and freshly ground black pepper, then spread a thick layer of Dijon mustard on top.
What is the role of brown sugar in this recipe?
Brown sugar is crumbled and sprinkled over the mustard coating on the salmon to create a sweet crust.
What grill setting should I use?
Set your grill to medium-high heat for indirect cooking.
Where should the cedar plank be placed on the grill?
Place the plank in the center of the grill grate, away from the direct heat source.
How long does the salmon take to cook on the grill?
The salmon typically takes 20 to 30 minutes to cook through.
What is the target internal temperature for the salmon?
The salmon should reach an internal temperature of 135 degrees Fahrenheit.
How many servings does this recipe yield?
This recipe is designed to serve 4 people.
How many calories are in a serving of this salmon?
Each serving contains approximately 300 calories.
What is the protein content per serving?
Each serving provides about 17.5 grams of protein.
What are the fat and carbohydrate counts?
There are 22.5g of fat and 12.5g of carbohydrates per serving.
What total weight of salmon is required?
You will need 2 fillets totaling 1 1/2 pounds.
What kind of vinegar is best for the dressing?
The recipe calls specifically for white wine vinegar.
How do I emulsify the vinaigrette?
Gradually add the honey while whisking, then slowly drizzle in the olive oil until well combined.
Is this recipe suitable for summer barbecues?
Yes, it is described as perfect for summer barbecues or cozy weeknight dinners.
Can I use any type of mustard?
Dijon mustard is recommended for both the vinaigrette and the salmon coating for the best flavor.
How should I keep the cedar plank submerged while soaking?
Place a heavy object on top of the plank to ensure it stays completely underwater.
What tags characterize this recipe?
Tags include salmon, grilled salmon, cedar plank, vinaigrette, seafood, dinner, and healthy recipe.
When should the vinaigrette be applied?
Drizzle a few tablespoons of the vinaigrette over each fillet immediately after transferring it to a plate.
How do I remove the salmon from the plank?
Carefully use a spatula to lift the salmon fillets off the wood and onto serving plates.
Is there a specific way to chop the shallot?
The shallot should be finely chopped to blend well into the vinaigrette.
Can I use a different cooking method besides indirect heat?
The recipe specifically requires indirect heat to allow the cedar flavor to infuse without burning the salmon.
What makes the salmon moist?
Cooking the salmon on a water-soaked cedar plank creates steam that keeps the meat moist and flavorful.