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