Cedar-plank salmon
125
- Prep Time10 min
- Total Time25 min
- Makes12 servings
John Cullen
Ingredients
2 untreated cedar planks, about 12 in. long
2 750-g centre-cut, skin-on salmon fillets
3 tbsp Dijon mustard
2 tsp olive oil
2 tbsp brown sugar
1/2 tsp salt
1 very small red onion, thinly sliced
1/2 cup dill, optional
Instructions
SOAK planks in cold water for 1 to 2 hours.
PREHEAT barbecue to medium. Slice each salmon fillet into 6 thin portions, cutting through flesh but not through the skin. Place each fillet on a plank, skin-side down.
STIR together Dijon, oil and salt in a small bowl. Brush over salmon and into the cuts. Sprinkle with brown sugar. Scatter onion overtop.
GRILL, covered, until fillet is barely firm to the touch and white juices appear all over the sides, 20 to 25 min. Turn barbecue off and keep lid closed for 5 min. Fish should now feel firm to the touch and a knife inserted into the thickest part and held for 10 seconds should be warm. If not, close lid and let rest another 5 min. Watch plank carefully; if it catches fire, spray with water and reduce the heat to medium-low.
USE a wide spatula to remove fillets to a platter. Serve warm or at room temperature.
Nutrition (per serving)
Calories 200, Protein 19g, Carbohydrates 3g, Fat 12g, Sodium 200mg.
Kitchen Tip: The easiest way to soak the planks: Fill the sink or a cooler with water, then add planks and set a heavy pot on top of them to keep them submerged.
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