Cedar Planked Salmon With Sweet Mustard Vinaigrette Recipe

Name: Cedar Planked Salmon With Sweet Mustard Vinaigrette
Prep time: 60 min
Cook time: 35 min
Total time: 95 min
Yield: Serves 1 or more
Ingredients: Cedar Plank; Salmon Fillets; Salt & Freshly Ground Black Pepper; Dijon Mustard; 1 tablespoon light brown sugar; White Wine Vinegar; 1 shallot, minced; 1 tablespoon honey; Olive Oil

Impress your guests with this mouthwatering Cedar Planked Salmon recipe, inspired by Food Network and Bobby Flay! The salmon, perfectly cooked on a cedar plank, boasts a smoky flavor and tender texture. A zesty sweet mustard vinaigrette adds a touch of elegance. This recipe is easily adaptable – serve it with or without the vinaigrette, making it perfect for any occasion. Prepare to be amazed by the incredible flavor and aroma!

Prep Time 60 mins

Cook Time 35 mins

Calories 542.8 kcal

Protein 67g

Rating 5.0 (3 Reviews)

Cedar Planked Salmon With Sweet Mustard Vinaigrette

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cedar Planked Salmon With Sweet Mustard Vinaigrette

Cedar Plank
Salmon Fillets
Salt & Freshly Ground Black Pepper
Dijon Mustard
1 tablespoon light brown sugar
White Wine Vinegar
1 shallot, minced
1 tablespoon honey
Olive Oil

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How to Make Cedar Planked Salmon With Sweet Mustard Vinaigrette

At least 4 hours before cooking, submerge the cedar plank in a container of water. Place a heavy object on top to ensure it's fully submerged.
**Vinaigrette:** In a medium bowl, whisk together the apple cider vinegar, Dijon mustard, and minced shallot.
Gradually whisk in the honey, then the olive oil until the dressing is emulsified. Season generously with salt and pepper to taste.
**Salmon:** Remove the skin and any bones from the salmon fillet. Rinse under cold water and pat completely dry with paper towels.
Season the salmon generously with salt and pepper on both sides.
Place the salmon fillet on the soaked cedar plank. Spread the prepared mustard evenly over the top and sides of the salmon.
Crumble the light brown sugar between your fingers and sprinkle it evenly over the mustard.
Prepare your grill for indirect grilling. Heat to medium-high.
Carefully place the cedar plank with the salmon in the center of the hot grill grate, away from the direct heat.
Cover the grill and cook for 20-30 minutes, or until the internal temperature of the salmon reaches 135°F (57°C).
Remove the cedar plank from the grill and carefully transfer the cooked salmon to serving plates or a platter.
Spoon a few tablespoons of the sweet mustard vinaigrette over each salmon fillet.
Serve immediately and enjoy!