Cedar Planked Salmon With Sweet Mustard Vinaigrette

Name: Cedar Planked Salmon With Sweet Mustard Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cedar plank, unseasoned cooking plank (6 by 14 inches); 2 salmon fillets (1 1/2 pounds total); salt & freshly ground black pepper; 4 tablespoons Dijon mustard; 4 tablespoons brown sugar; For the vinaigrette; 3 tablespoons white wine vinegar; 2 tablespoons Dijon mustard; 1 small shallot, finely chopped; 2 tablespoons honey; 1/2 cup olive oil; salt & freshly ground black pepper

Servings: persons

1 cedar plank, unseasoned cooking plank (6 by 14 inches)
2 salmon fillets (1 1/2 pounds total)
salt & freshly ground black pepper
4 tablespoons Dijon mustard
4 tablespoons brown sugar
For the vinaigrette
3 tablespoons white wine vinegar
2 tablespoons Dijon mustard
1 small shallot, finely chopped
2 tablespoons honey
1/2 cup olive oil
salt & freshly ground black pepper

1
At least 4 hours before, place the cedar plank in water to soak. Place a heavy object on it to submerge completely.
2
Vinaigrette:
3
Whisk the vinegar, mustard, and shallot together in a medium bowl.
4
Gradually whisk in the honey, then the oil, until the dressing is emulsified.
5
Season to taste with salt and pepper. (The vinaigrette can be made a few hours in advance, covered, and kept refrigerated. Bring to room temperature and whisk or shake well before serving.).
6
Salmon:
7
Remove skin from salmon fillet.
8
Remove any remaining bones.
9
Rinse the salmon under cold running water and pat dry with paper towels.
10
Generously season the salmon with salt and pepper on both sides.
11
Lay the salmon (on what was skin-side down) on the cedar plank and carefully spread the mustard over the top and sides.
12
Place the brown sugar in a bowl and crumble between your fingers, then sprinkle over the mustard.
13
Set grill for indirect grilling and heat to medium-high.
14
Place the cedar plank in the center of the hot grate, away from the heat.
15
Cover the grill and cook until cooked through, around 20 to 30 minutes.
16
The internal temperature should read 135 degrees F.
17
Remove the fish to serving plates or a platter and spoon a few tablespoons of vinaigrette over each fillet. Serve immediately.

466

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cedar plank, unseasoned cooking plank (6 by 14 inches), 2 salmon fillets (1 1/2 pounds total), salt & freshly ground black pepper, 4 tablespoons Dijon mustard, and more.

Yes, Cedar Planked Salmon With Sweet Mustard Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!