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Cedar-Planked Salmon with Hoisin-Mustard Glaze Recipe

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This recipe for Cedar-Planked Salmon with Hoisin-Mustard Glaze is from The Schneider Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Glaze:
1 T hoisin sauce
1 T Dijon mustard
1 T fresh lemon juice
1 T unsalted butter, melted
1/2 tsp dark sesame oil

Salmon:
1 large salmon filet (with skin), 2- 2.5lbs
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
Directions:
Directions:
Prepare your charcoal or gas grill.

In a small bowl mix the glaze ingredients.

Place the salmon, skin side down, on a large cutting board. Using needle-nose pliers, remove any pin bones from the salmon. Cut the salmon in half lengthwise but do not cut through the skin. then cut the salmon cross-wise to make 6-8 servings, not cutting through the skin. Brush the glaze evenly over the salmon flesh, brushing some glaze between the individual servings. Season the top evenly with the salt and pepper.

Place the soaked plank over direct medium heat and close the lid to your grill. After a few minutes, when the plank crackles 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 salmon cook until lightly browned on the surface and opaque all the way to the center of the flesh, 15-25 minutes.
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 flesh. Serve warm or at room temperature.
Number Of Servings:
Number Of Servings:
6-8

 

 

 

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