Planked Salmon with Maple-Mustard GlazeSteven Raichlen
This is the one non-local dish we serve for July 4th, but our local fish market sells gorgeous wild King salmon from the Pacific Northwest. Maple syrup provides the New England touch.
More Grilled Fish Recipes:
- Grilled Swordfish Steaks With Golden Raisin Chimichurri
- Plank Grilled Salmon With Tomato-Fennel Relish
- Whole Grilled Snapper In Pipian Sauce
Planked Salmon with Maple-Mustard Glaze
For the glaze:
- 2/3 cup mayonnaise, preferably Hellmann’s
- 1/4 cup Dijon-style mustard
- 2 tablespoons chopped fresh dill
- 1 tablespoon maple syrup
For the fish:
- 1 2-pound salmon fillet (preferably wild), pin bones removed
- Coarse salt
- Freshly ground black pepper
Step 1: Soak the cedar plank for 1 hour in cold water to cover.
Step 2: Set up your grill for indirect grilling and preheat to medium-high (400 degrees).
Step 3: Make the glaze: Place the mayonnaise, mustard, dill, and maple syrup in a mixing bowl and whisk to mix.
Step 4: Drain the cedar plank and dry. Arrange the salmon fillet on top and season generously on both sides with salt and pepper. (End with the skin side down.) Spread the glaze evenly over the salmon.
Step 5: Place the plank with the salmon on the grill over the drip pan. Indirect grill the salmon until the glaze is puffed and browned and the fish is cooked through, 20 to 30 minutes. Use an instant-read meat thermometer inserted through one end to check for doneness: the salmon should be about 130 degrees.
Step 6: Transfer the plank to a heatproof platter and serve the fish right off the plank.
Find This Recipe
Steven Raichlen, a national barbecue treasure and author of The Barbecue! Bible, How to Grill, and other books in the Barbecue! Bible series, embarks on a quest to find the soul of American barbecue, from barbecue-belt classics-Lone Star Brisket, Lexington Pulled Pork, K.C. Pepper Rub, Tennessee Mop Sauce-to the grilling genius of backyards, tailgate parties, […]Buy Now ‣