Steven Raichlen's Barbecue! Bible


Planked Salmon with Mustard-Dill Glaze

Recipe by Steven Raichlen


  • Yield: 4 servings
  • Equipment: 1 6- by 12-inch cedar plank, soaked in cold water for 2 hours, then drained
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  • 1-1/2 pounds center-cut skin-on salmon fillet, preferably wild-caught
  • 1 tablespoon extra-virgin olive oil
  • Sea salt and freshly ground black pepper
  • 1/2 cup mayonnaise
  • 1/3 cup grainy French mustard, such as Meaux
  • 2 tablespoons chopped fresh dill, plus additional sprigs for garnish
  • 2 teaspoons honey or agave
  • 1/2 teaspoon grated lemon zest

Step 1: Generously brush the skin side of the salmon fillet with the olive oil. Season both sides of the fillet with salt and pepper. Place the seasoned fillet skin-side down on the drained cedar plank.

Step 2: Make the glaze: In a small mixing bowl, combine the mayonnaise, mustard, dill, honey, and lemon zest. Spread the glaze evenly over the top of the salmon.

Step 3: In the meantime, set up the grill for indirect grilling and preheat to medium-high.

Step 4: Place the plank with the fish on the grill grate, away from direct heat, and cover the grill. Grill for 15 to 20 minutes, or until the internal temperature of the salmon when read on an instant-read meat thermometer is 135 to 140 degrees F. Alternatively insert a metal skewer in the side of the fish for about 20 seconds. It should come out hot to the touch. The glaze will be a deep golden brown.

Step 5: Transfer the plank to a large platter, garnish with dill sprigs, and serve the salmon directly off the plank.

Tips:

If you want to switch it up for dinner, try Cedar Planked Bluefish.