- 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
Soak cedar plank in salted water for 2 hours, then drain.
Rinse the salmon under cold running water and pat dry with paper towels. Lay the salmon skin-side down onto the cedar plank.
Generously season the salmon with salt and pepper. Carefully spread the mustard over the top and sides.
Place the brown sugar in a bowl and crumble between your fingers, then sprinkle over the mustard.
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.
Cover the grill; cook until cooked through, around 20 to 30 minutes, depending on the thickness of your fillet.
Transfer the salmon and plank to a platter or serve right off the plank.