Cedar Plank Salmon With Mustard-Herb Glaze

1. 1

   Put a weight atop the cedar plank and soak in water for a minimum of one hour, preferably longer.

2. 2

   Brush the flesh side of the salmon fillet with olive oil; season with Kosher salt and fresh black pepper. Combine Dijon mustard and herbs; brush over salmon.

3. 3

   Place the soaked plank on grill grate over medium-high heat; cover and heat for 3 minutes. Turn plank over with tongs and heat until light smoke develops, about 3 minutes more.

4. 4

   Place salmon skin-side down on heated plank over medium-high heat; cover and grill until salmon reaches an internal temperature of 140 F, 15-20 minutes.

5. 5

   Transfer salmon to serving plate. With tongs carefully remove hot plank from grill to a safe, heat-resistant cooling place. Let salmon rest 5 minutes before serving.

* Per serving · 4 servings · Values may vary.