TASTY TUESDAYS :: CEDAR PLANK SALMON

Tasty Tuesdays are back!  And back with one of the most amazing meals that I’ve had in a long time!  Growing up, I did not like fish.  I liked all types of shell fish, just not the flippery slippery swimming kind.  I know I know, are you kidding me?  Let me explain though, I didn’t like “fishy” fish, so I just swore off all fish.  If this is you, LISTEN UP!  This is not a fishy fish!  It’s incredible, it’s easy, and it is guaranteed to impress!  Let’s get cookin’!

INGREDIENTS:

• 1 cedar plank
• 1 salmon fillet
• salt and freshly ground pepper
• 6 tablespoons Dijon mustard (approximate)
• 6 tablespoons brown sugar (approximate)

STEP 1)   Soak your cedar board in water for 2 hours!  This recipe goes quickly once you’re cooking, but does take a bit of foresight to get your cedar plank well soaked.  This is a VERY IMPORTANT step because if your plank is not soaked well enough it will burn and you will not get that delicious cedar smokey flavor.

Gather up your ingredients.  I always say to do this so you’re not running around the kitchen for things.  Organize now and save yourself a ton of time later!  This is also a great time to preheat your grill.  You’ll want to fire up all burners and get the grill to a high internal heat.

This is fresh water Alaskan Salmon from Costco (which is my happy place!  Seriously, Costco deserves it’s own post!  Which may or may not be coming soon).  The quality of your salmon is huge!  Lower quality salmon tends to have that fishy taste that nobody likes.  Yuck!  This salmon, when well cooked, is tender, delicious, and falls apart perfectly.

STEP 2)  Generously season both sides of the salmon with salt and pepper.

STEP 3)  Using your Dijon Mustard (I’m partial to Grey Poupon, check the old school commercial here!), rub GENEROUSLY over one side of your salmon.  Flip and repeat on the opposite side.  Really work your Dijon into the meat, but be careful not to pull apart your fish.

STEP 4)  Crumble the brown sugar over your salmon.  Once you have a good coating, go ahead and work the sugar and mustard into a mix in circular motions.  You’ll feel the sugar and mustard combine into a smooth coating.  This is going to create an amazingly delicious glaze!  Don’t be shy with the brown sugar.  I don’t even measure it, I just go for it!  Flip your fish and add sugar to the other side as well.

This is a better look at the sugar before it’s worked in.

STEP 5)  Bring the grill down to medium heat and turn off the middle burner.  Place the cedar plank on the grill for (1) minute, then flip.  You want the cedar plank to smoke, but not burn.  If the wood is soaked well enough, you shouldn’t have any flare-ups.  It’s a good idea to keep a spray bottle of water nearby though, just in case.  Lightly spray any small flare-ups.

STEP 6)  Place your salmon fillet on the cedar plank and close the grill cover.  Cook for 25-35 minutes.  Try to rarely open the grill to check on the salmon.  If you can’t help, but look, just know that it will take longer to cook.

This is what things should look like at around the halfway point.  You’ll notice that the sugar is seeping out onto the board a bit.  No worries, the sugar on the salmon is perfectly crisping.  Lookin’ good!

When your salmon looks like this, you’re done!  The glaze is perfectly crisped, the insides are moist and juicy, and there’s no need for a knife because this dish pulls apart so easily. Yuuummmm!!!

DROOOOOOOOLING just looking at this!  I’m hungry again.  Dang.

Delicious, fresh, and amazingly easy to make.  Throw in some rice and asparagus or green beans to complete the meal.  Definitely definitely try out this Tasty Tuesday, it’s one of my favorites so far!!!