Cedar-Plank Salmon with Maple-Mustard Glaze
By Recipe developed for Sur La Table’s Cooking Classes
Images
Serves
Makes 4 servings
Ingredients
- 2 cedar planks
- 2 tablespoons pure maple syrup
- 1 tablespoon whole grain mustard
- 3 tablespoons vegetable oil
- 3 tablespoons lemon juice, divided
- Kosher salt and freshly ground black pepper
- 4 (5 ounce) salmon fillets, skin-on and pin-bones removed
- Kosher salt and freshly ground black pepper
Procedure
Cedar wood imparts the salmon with a lush and smoky aromatic flavor. When cooking with planks, they need to be immersed in water at least one hour prior to grilling as the water produces a maximum smoke flavor and makes the plank more resistant to charring on the grill. If using a plank for the first time, season the plank by placing it on a preheated grill for 2 minutes, turning once. Lightly toasting the plank on both sides will intensify its smoky flavor and prevent warping. When the plank starts crackling, it’s ready for cooking.
Fully submerge cedar planks in cold water at least one hour prior to cooking. Preheat a grill to medium or preheat an oven to 375°F, and place a rack in the center.
In a small bowl, combine the maple syrup, mustard, oil and juice. Set aside.
Remove the soaked cedar plank from the water and place on a grill rack. Close the grill and allow the board to heat for a few minutes until it begins to smoke and crackle.
Using a silicone brush, lightly coat the top of the salmon with the maple-mustard mixture and season with salt and pepper. Using tongs, arrange the salmon on the cedar planks. Cover the grill and cook until salmon is flaky, about 8 to 10 minutes for 1-inch thick filets. Transfer salmon to warmed dinner plate and serve immediately.
Fully submerge cedar planks in cold water at least one hour prior to cooking. Preheat a grill to medium or preheat an oven to 375°F, and place a rack in the center.
In a small bowl, combine the maple syrup, mustard, oil and juice. Set aside.
Remove the soaked cedar plank from the water and place on a grill rack. Close the grill and allow the board to heat for a few minutes until it begins to smoke and crackle.
Using a silicone brush, lightly coat the top of the salmon with the maple-mustard mixture and season with salt and pepper. Using tongs, arrange the salmon on the cedar planks. Cover the grill and cook until salmon is flaky, about 8 to 10 minutes for 1-inch thick filets. Transfer salmon to warmed dinner plate and serve immediately.
Cedar-Plank Salmon with Maple-Mustard Glaze
By Recipe developed for Sur La Table’s Cooking Classes
Serves
Makes 4 servings
Ingredients
- 2 cedar planks
- 2 tablespoons pure maple syrup
- 1 tablespoon whole grain mustard
- 3 tablespoons vegetable oil
- 3 tablespoons lemon juice, divided
- Kosher salt and freshly ground black pepper
- 4 (5 ounce) salmon fillets, skin-on and pin-bones removed
- Kosher salt and freshly ground black pepper
Procedure
Cedar wood imparts the salmon with a lush and smoky aromatic flavor. When cooking with planks, they need to be immersed in water at least one hour prior to grilling as the water produces a maximum smoke flavor and makes the plank more resistant to charring on the grill. If using a plank for the first time, season the plank by placing it on a preheated grill for 2 minutes, turning once. Lightly toasting the plank on both sides will intensify its smoky flavor and prevent warping. When the plank starts crackling, it’s ready for cooking.
Fully submerge cedar planks in cold water at least one hour prior to cooking. Preheat a grill to medium or preheat an oven to 375°F, and place a rack in the center.
In a small bowl, combine the maple syrup, mustard, oil and juice. Set aside.
Remove the soaked cedar plank from the water and place on a grill rack. Close the grill and allow the board to heat for a few minutes until it begins to smoke and crackle.
Using a silicone brush, lightly coat the top of the salmon with the maple-mustard mixture and season with salt and pepper. Using tongs, arrange the salmon on the cedar planks. Cover the grill and cook until salmon is flaky, about 8 to 10 minutes for 1-inch thick filets. Transfer salmon to warmed dinner plate and serve immediately.
Fully submerge cedar planks in cold water at least one hour prior to cooking. Preheat a grill to medium or preheat an oven to 375°F, and place a rack in the center.
In a small bowl, combine the maple syrup, mustard, oil and juice. Set aside.
Remove the soaked cedar plank from the water and place on a grill rack. Close the grill and allow the board to heat for a few minutes until it begins to smoke and crackle.
Using a silicone brush, lightly coat the top of the salmon with the maple-mustard mixture and season with salt and pepper. Using tongs, arrange the salmon on the cedar planks. Cover the grill and cook until salmon is flaky, about 8 to 10 minutes for 1-inch thick filets. Transfer salmon to warmed dinner plate and serve immediately.