Cedar-Plank Salmon
This classic dish gets a smoky flavor from the cedar. It’s from Gourmet magazine. Makes 6 servings
2 tablespoons grainy mustard
2 tablespoons mild honey or pure maple syrup
1 teaspoon minced fresh rosemary
1 tablespoon grated lemon zest
Salt and pepper
1 salmon fillet (2 pounds), with skin, 1 1⁄2 inches thick
Cedar grilling plank, about 15 by 6 inches
To grill, soak cedar grilling plank, covered in water, for two hours, keeping it immersed.
Prepare grill for direct-heat cooking over medium-hot coals, or medium-high heat for gas grill. Open vents on bottom and lid of gas grill.
In a medium bowl, stir together mustard, honey or maple syrup, rosemary, lemon zest and 1⁄2 teaspoon each of salt and pepper. Spread mixture on flesh side of salmon, and allow to stand at room temperature for 15 minutes.
Place salmon on plank skin-side down. If salmon is too wide for plank, fold in thinner side.
Grill, covered with lid, until salmon is just cooked through and edges are brown, 13 to 15 minutes.
To roast in oven, do not soak the cedar plank. Preheat oven to 350 degrees, lightly oil the plank and heat it in middle of oven for 15 minutes. Spread salmon with mustard mixture and place salmon skin-side down on plank. Roast until just cooked through, about 20 minutes.
Let salmon stand on plank 5 minutes before serving.