Cedar Plank Smoked Salmon
Ingredients:
- 1 cedar plank (6 x 14 inches)
- 2 salmon fillets (1 ½ pounds total)
- salt and freshly ground black pepper, to taste
- 6 tablespoons Dijon mustard
- 6 tablespoons brown sugar
Directions:
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Soak cedar plank in salted water for 2 hours, then drain.
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Rinse the salmon under cold running water and pat dry with paper towels. Lay the salmon skin-side down onto the cedar plank.
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Generously season the salmon with salt and pepper. Carefully spread the mustard over the top and sides.
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Place the brown sugar in a bowl and crumble between your fingers, then sprinkle over the mustard.
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Set grill for indirect grilling and heat to medium-high. Place the cedar plank in the center of the hot grate, away from the heat.
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Cover the grill; cook until cooked through, around 20 to 30 minutes, depending on the thickness of your fillet.
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Transfer the salmon and plank to a platter or serve right off the plank.