Cedar-Planked Salmon
Serves 2
Cooking the fish on a cedar plank adds a delicious smoky-sweet flavor and the mustard-honey glaze keeps it moist and flavorful. It pairs wonderfully with our Pinot Noir.
Ingredients
- 4 each 5 oz filets of salmon, skin and pin bones removed
- 1/4 cup whole grain mustard
- 1 Tbsp honey
- 1 Tbsp shallots, finely diced
- kosher salt and fresh ground pepper
- extra-virgin olive oil
- spray bottle with water
- 2 cedar planks, soaked in water for 2-6 hours
Procedure
- 1Preheat a grill. Once the grill is hot, pat the planks dry and brush them with a light coating of olive oil. Place the planks on the grill and allow them to preheat.
- 2Mix the mustard, honey, and shallots together. Season the salmon with salt and pepper then brush the mustard mixture on the salmon.
- 3Place the filets on the hot planks and cook until the internal temperature is between 125°F and 130°F. If the planks catch on fire spray the flames with water to extinguish.
Pairs Well With
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