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.


  • 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


  • 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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