VALENTINE'S DAY  DINNER

Seafood Lover's

Grilled Salmon on Cedar Plank

Yield

2 people

Type

Pescatarian

GRILLING

30 minutes

Level

Beginner

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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

Ingredients

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.

Soak Cedar Plank

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2

In a small bowl make the maple dijon glaze for the salmon. Save ¼ cup for basting.

Maple Dijon Glaze

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3

Brush the salmon with the glaze and season with a bit of kosher salt and black pepper.

Season Salmon

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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.

Grill Salmon

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Wine Pairing

Grilled Salmon with Maple Dijon Glaze goes perfectly well with wines like  Pinot Noir or oak-aged Chardonnay.

for Grilled Salmon

FAQ #1

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.

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FAQ #2

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.

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FAQ #3

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.

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Follow JOZmahal for delicious gourmet fusion recipes that are simple to make with step-by-step instructions using easy-to-find ingredients for everyday cooking and entertaining. ❤️

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JOCELYN

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