My F&W
quick save (...)

Cedar-Planked Salmon with Grainy Mustard Glaze

  • ACTIVE: 20 MIN
  1. Eight 7-inch square cedar planks
  2. 1/2 cup whole-grain mustard
  3. 1/4 cup mayonnaise
  4. 1 tablespoon dry mustard
  5. 1 tablespoon soy sauce
  6. 2 teaspoons honey
  7. 1/2 teaspoon finely grated lemon zest
  8. Salt and freshly ground pepper
  9. Eight 6- to 8-ounce salmon fillets, skinned
  1. Light a grill. Soak the cedar planks in water for 30 minutes. When the coals are covered with a light gray ash, push them to opposite sides of the grill and set a disposable drip pan in the center.
  2. Meanwhile, in a small bowl, blend the whole-grain mustard with the mayonnaise, dry mustard, soy sauce, honey and lemon zest; season with salt and pepper. Season the salmon fillets with salt and pepper.
  3. Drain the planks and pat dry. Set the salmon fillets on the planks, skinned side down. Spread the mustard glaze over the top and sides of each fillet. Arrange the planks on the hot grate above the drip pan and away from the coals. Cover and cook for 15 minutes or until the salmon is browned and just cooked through. Using a long metal spatula, transfer the salmon to plates and serve.
Make Ahead The mustard glaze can be refrigerated overnight.

Suggested Pairing

Oak-barrel aging can impart a toasty quality to Chardonnay that matches ideally with the cedary smokiness of these salmon fillets.



Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.