A wonderfully flaky Cedar Plank Salmon with brown sugar and Dijon mustard glaze is sweet, woodsy and incredibly satisfying baked in the oven or grilled.
4 (5-ounce) skin-on salmon fillets, pin bones removed
cracked black pepper
2 tablespoons brown sugar
2 tablespoons dijon mustard
1 tablespoon bourbon, optional
2 teaspoons minced garlic
4 lemon slices
- Soak your cedar plank(s) for 1-2 hours submerged in water.
- Preheat the oven to 400 F.
- 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.
- In a small bowl, mix together brown sugar, dijon mustard, bourbon and garlic. Brush glaze evenly over salmon pieces. Top with a lemon slice.
- 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.
Grilling: 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.
Keywords: cedar plank, pink fish, glaze