- Serves 4.
- 1 cedar plank (6 by 14 inches)
- 2 salmon filets (approximately 1 lb. each)
- Salt and freshly ground black pepper
- 6 Tablespoons Dijon mustard
- 1 Tablespoon brown sugar
- 6 Tablespoons mayonnaise (fat-free)
- 2 Tablespoons fresh dill
Make mustard mixture by combining mustard, brown sugar, mayonnaise, and fresh dill in bowl. Set aside.
Remove skin and any remaining bones from salmon filets. Rinse under cold running water and pat dry with paper towels. Generously season with salt and pepper, or other favorite spices.
Follow manufacturer’s directions for the cedar plank. I like to soak the plank in a large pan of water for 30-60 minutes or more, then place the plank directly over hot coals, and close the grill’s lid until I smell the cedar plank begin to smoke. When the salmon plank is ready, turn it over and place filets on the side that was heated directly over the coals.
Evenly spread mustard mixture over top of salmon and close lid. Cook until fish is cooked through and the internal temperature reaches 135° on a cooking thermometer when inserted into the thickest part of the salmon. If edges of the plank catch fire during grilling, carefully mist with water. Remove salmon from plank, cut in half to make four filets, and garnish with additional dill if desired.