Cedar Plank Salmon
A wonderfully flaky Cedar Plank Salmon with brown sugar and Dijon mustard glaze is sweet, woodsy and incredibly satisfying. It's a quick, easy and healthy salmon recipe baked in the oven or grilled for a simple weeknight dinner ready in less than 25 minutes best served with any mix of sides.
Servings 4 servings
Ingredients
cedar planks
- 4 5-ounce skin-on salmon fillets, pin bones removed
- kosher salt
- cracked black pepper
- 2 tablespoons brown sugar
- 2 tablespoons Dijon mustard
- 1 tablespoon bourbon optional
- 2 teaspoons minced garlic
- 4 lemon slices
Instructions
- Soak planks: Soak your cedar plank(s) for 1-2 hours submerged in water.
- Preheat: The oven to 400 F.
- Prep salmon: Blot salmon pieces dry and sprinkle evenly with salt and pepper. Shake cedar plank to remove excess water and arrange salmon pieces evenly on the plank.
- Make the glaze: In a small bowl, mix together brown sugar, dijon mustard, bourbon and garlic. Brush glaze evenly over salmon pieces. Top with a lemon slice.
- Bake: Place cedar plank onto a baking sheet and bake salmon for 15-20 minutes, depending on the thickness of the salmon pieces. Salmon should flake off easily and reach a temperature of 145 F.
Notes
Grill: Preheat the grill to medium, indirect heat. Place the planks with the seasoned and glazed salmon on the indirect heat of the grill (the half portion of the grill where the flames are not lit) in a single layer, leaving space between each. Cover and grill 12-15 minutes, or until the center easily flakes with a fork.
Leftovers will keep best in an airtight container in the fridge for up to 2 days.