Equipment
Ingredients
For the salmon:
- 2 cedar planks
- 4 (6 oz) pieces Atlantic salmon, skinless
- 4 Tablespoons Dijon mustard
For the brown sugar topping:
- 3 Tablespoons brown sugar
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
Instructions
- Put the cedar plank on a baking sheet. Fill the baking sheet with water. Put a mug on top of the cedar plank to make sure the cedar plank is submerged. Soak for 30 minutes or overnight.
- Preheat the grill to 350-400 degrees.
- In a bowl, stir together the brown sugar topping ingredients.
- Drain the water from the cedar planks on the baking sheet.
- Place 2 salmon pieces on each cedar plank.
- Spread or brush the top of the salmon with dijon mustard.
- Then top with the brown sugar mixture.
- Turn off one burner on the grill and put the cedar plank on the no burner area so it's over indirect heat.
- Close the grill and cook for 15-18 minutes or until the salmon is fully cooked through (you can cut the salmon in half to make sure it's not opaque). You want to keep the grill closed as much as possible so the heat stays in and it gets cooked.
- Remove from the grill and serve.
Nutrition
Serving: 1 piece of salmon | Calories: 255kcal | Carbohydrates: 3g | Protein: 34g | Fat: 11g