1 pound Salmon 1/4 cup Maple Syrup 1 Tablespoon Grainy Dijon Mustard 1 teaspoon Minced Fresh Ginger 1 Garlic clove minced 1/4 teaspoon Dried Red Pepper Flakes (optional) 1 Cedar Plank
Place plank on a rimmed baking sheet with warm water and soak the cedar planks for at least 2 hours before grilling the salmon.
In a small bowl make the maple dijon glaze for the salmon. Save ¼ cup for basting.
Brush the salmon with the glaze and season with a bit of kosher salt and black pepper.
Grill the salmon over indirect heat and place the salmon on the cedar plank with the skin side down. Close lid and set your timer for 6-15 minutes.
Grilled Salmon with Maple Dijon Glaze goes perfectly well with wines like Pinot Noir or oak-aged Chardonnay.
Q: How do I know if the salmon is done?
A: Internal temperature should be 125° F (52° C) to 130° F (54° C) for medium-cooked salmon, or 120° F (49° C) for rare.
Q: How to store any leftover salmon?
A: Leftover salmon should be stored in the coldest part of the refrigerator for 3 to 4 days. It can be frozen for up to three months.
Q: How can I reheat the salmon?
A: The best way to reheat the salmon is in a 275-degree oven for up to 15 minutes.