Cedar-Planked Salmon with Hoisin-Mustard GlazeCentral Market
(Central Market, grill, salmon )
Yield: 4 servings
1 Tbsp Hoisin sauce
1 Tbsp Dijon mustard
1 Tbsp fresh lemon juice
1 Tbsp unsalted butter, melted
½ tsp dark sesame oil
2 2½ lb salmon fillets (with skin)
½ tsp kosher salt
¼ tsp freshly ground black pepper
1 untreated cedar plank about 16 X 8" soaked in water at least 1 hour.
- Prepare a two-zone fire for medium heat.
- In a Small bowl, mix the glaze ingredients.
- Prep: Place the salmon, skin-side down, on a large cutting board. Using needle-nose pliers, remove any pin bones from the salmon. (This is unnecessary with wild Atlantic salmon.) Cut the salmon in half lengthwise but do not cut through the skin. Then cut the salmon crosswise to make 6 or 8 servings, but, again do not cut through the skin. Brush the glaze evenly over the salmon flesh, brushing some glaze between the individual servings. Season the top evenly with salt and pepper.
- Grilling: Place the soaked plank over direct medium heat and close the lid. After a few minutes, when the plank creckles and smoke begins to escape from the grill, place the salmon, skin-side down, in the center of the plank. Close the lid and let the dalmon cook until lightly browned on the surface and opaque all the way to the center of the flesh, 15-25 min.
- Warning: If at any point you see a lot of smoke pouring out of the grill, use a water bottle to extinguish the flames on the wood plank. Moving the plank over the indirect heat will also prevent flare-ups, but the cooking time will be longer.
- Serving: Using sturdy tongs or spatulas, carefully remove the salmon and the plank from the grill together and lay it down on a heat-proof surface. Serve the salmon on the plank or pick up individual servings by sliding a spatula between the skin and the flesh. Serve warm or at room temperature.