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
1
Place plank on a rimmed baking sheet with warm water and soak the cedar planks for at least 2 hours before grilling the salmon.
2
In a small bowl make the maple dijon glaze for the salmon. Save ¼ cup for basting.
3
Brush the salmon with the glaze and season with a bit of kosher salt and black pepper.
4
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.