-
1
Presoak cedar plank for 8 hours.
-
2
Preheat grill to 400 degrees.
-
3
Cut a few slits in the side of the salmon, but don't go all the way through, halfway. Do the same if using portions. The slits allow the glaze to absorb into the fillet.
-
4
In a bowl mix salt, pepper and dry mustard.
-
5
In a glass bowl, microwave the honey for about 30 seconds to liquefy. Remove bowl and blend in balsamic vinegar.
-
6
With a basting brush, baste the salmon with butter. Apply dry seasoning mix (salt, pepper and dry mustard) on flesh side of salmon and lightly rub it into the salmon(don't tear flesh). I just pat the dry seasoning on.
-
7
With the basting brush baste the salmon with the honey balsamic mixture. Reserve liquid for later.
-
8
Heat the planks on the grill over medium heat for 3-5 minutes to brown them. Watch so they don't catch on fire. Remove from grill and rub olive oil on the browned side of plank. Lay salmon on the oiled side of the plank with skin side down and baste with remaining reserved liquid.
-
9
Cook for 15 to 20 minutes or until done. A thicker cut may take a little longer. If cooking in an oven use a cookie sheet to prevent a mess.
-
10
Note: prep time doesn't include cedar plank soak time of 8 hours.
