Cedar-plank salmon recipe for a delicious grilled meal

Ingredients for Cedar-plank salmon

• 30 ml grainy mustard

• 30 ml mild honey or pure maple syrup

• 5 ml minced rosemary

• 15 ml grated lemon zest

• 900 g salmon fillet, with skin, 3.5 cm thick

• Equipment: a cedar grilling plank, approximately 38 cm by 15 cm

How to make Cedar-plank salmon

1. Soak the cedar grilling plank in water for 2 hours, ensuring it is fully immersed.

2. Prepare the grill for direct-heat cooking over medium-hot charcoal (or medium-high heat for gas). Open the vents on the bottom and lid of the charcoal grill.

3. In a bowl, stir together the mustard, honey, rosemary, zest, and ½ teaspoon each of salt and pepper. Spread this mixture evenly over the flesh side of the salmon and allow it to stand at room temperature for 15 minutes.

4. Place the salmon on the soaked plank, skin side down. If the salmon is too wide for the plank, fold in the thinner side to fit.

5. Grill the salmon with the lid closed until it is just cooked through and the edges are browned, approximately 13–15 minutes.

6. Allow the salmon to rest on the plank for 5 minutes before serving.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.