Salmon is one of my favorite fishes. When John was in town from Korea, I made this recipe. It was absolutely wonderful. It was super fast to put together, and once you put it on the grill there isn’t much you have to do after that. The part that does take time is soaking the cedar planks. It takes 30 minutes. A couple of different recipes I have read suggest using apple juice to soak the planks in, but I just used water, and they worked wonderfully.
By using the cedar planks, the salmon doesn’t fall apart like it has the tendency to do on the grill. And the cedar really does give it an unexpected flavor.
I used a cajun spicy mustard as my grainy mustard to give it a little heat.
Eight 7-inch square cedar planks
1/2 cup whole-grain mustard
1/4 cup mayonnaise
1 tablespoon dry mustard
1 tablespoon soy sauce
2 teaspoons honey
1/2 teaspoon finely grated lemon zest
salt and freshly ground pepper
eight 6 to 8 ounce salmon fillets, skinned
If using a charcoal grill, light the grill. Soak cedar planks in water for 30 minutes. When the coals are covered with a light gray ash, push them to opposite sides of the grill and set a disposable drip pan in the center. When you put the planks on the grill, set them on the hot grate above the drip pan and away from the coals.
If using a gas grill, preheat the grill to high. Turn off one set of burners. When you put the planks on the grill, set them above the unlit burners.
Meanwhile, in a small bowl, blend the whole-grain mustard with the mayonnaise, dry mustard, soy sauce, honey, and lemon zest; season with salt pepper. Season the salmon with salt and pepper.
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 planks on the grill according to the directions above (gas or charcoal). Cover and cook for 15 to 20 minutes, or until the salmon is browned and just cooked through. Using a long metal spatula, transfer the salmon to plates and serve.
Make ahead: The mustard glaze can be refrigerated overnight.
Food & Wine – June 2006
Originally uploaded by jenianddean.