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| Cedar Plank Salmon with Mustard Soy Glaze |
Believe it or not, I found this recipe on an advertisement for Norwegian salmon. It sounded good and I was in the mood to use the Fire and Flavor Cedar Planks that I had gotten at Whole Foods, so it was perfect timing.
This glaze is a combination of whole grain and Dijon mustards plus just the right amount of sweetness to acidity. Fresh rosemary adds another layer of deliciousness to this incredible marinade and sauce.
I really, really like this glaze and future renditions will likely include additions such as fresh ginger and minced serrano peppers for a little kick!
I really, really like this glaze and future renditions will likely include additions such as fresh ginger and minced serrano peppers for a little kick!
Serves 4
Grill Medium, about 400 degrees F
Ingredients:
4 (5 ounce) salmon filets, skin removed (I used Atlantic)
2 small cedar grilling planks (I used Fire and Flavor), soaked in water for 1 hour
Marinade/Sauce:
1/4 cup whole grain mustard
2 Tablespoons Dijon mustard
1/4 cup brown sugar
2 Tablespoons soy sauce
1 teaspoon Worcestershire sauce
1 Tablespoon apple cider vinegar
2 Tablespoons extra-virgin olive oil
1/2 teaspoon freshly cracked black pepper
1/2 Tablespoon fresh rosemary
Marinade/Sauce:
1/4 cup whole grain mustard
2 Tablespoons Dijon mustard
1/4 cup brown sugar
2 Tablespoons soy sauce
1 teaspoon Worcestershire sauce
1 Tablespoon apple cider vinegar
2 Tablespoons extra-virgin olive oil
1/2 teaspoon freshly cracked black pepper
1/2 Tablespoon fresh rosemary
In medium bowl whisk all ingredients together. If desired, reserve a small amount of sauce for dipping later.
Place salmon in shallow baking dish and pour rest of sauce over. Allow to marinade about 30 minutes in refrigerator.
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| on the grill...I left the plank on its first side a little too long, accidentally charring it |
Place cedar planks on grill for approximately 3 minutes, then flip the planks over and place salmon on them. Close lid and cook for approximately 15-20 minutes or until salmon is cooked through.
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| so yummy! |
I'm so hungry right now, and this looks amazing! It would look amazing, hungry or not though!
ReplyDeleteThank you so much! It was soooo good :-))) Thanks for stopping by!
ReplyDeleteI just made this recipe tonight with a beautiful, deep red Alaskan sockeye and it was mind-blowing! Made a couple changes based on what I had on hand. I used Colman's dry mustard instead of dijon, subbed half the brown sugar for grade B maple syrup, and reduced the sauce in a small skillet, allowing thick bubbles and plenty of caramelization to develop. An off-the-wall ingredient that really made the dish was apple cider concentrate. I don't know if it's widely available (I bought it at Fairway here in NY), but you can buy it online. Added about 1.5 tbsp of that plus a dash of beer (Rare Vos) to deglaze the pan, and cooked a couple more minutes then brushed about half of it over the salmon. Put it about 6" under the broiler for 10 minutes and served with the reserved glaze. Absolutely amazing! Thank you for sharing this recipe!
ReplyDeleteHi Jess! Wow that sounds fantastic! The glaze sounds so yummy and I love the addition of the beer and broiling it! I haven't seen the concentrate but I'll definitely keep an eye out. I love trying new (to me) ingredients. THANK YOU so much for your post!
ReplyDeletei found your recipe via foodgawker.com...we tried this marinade this weekend and loved it! just shared it with my mom. :)
ReplyDeleteI have made this many times! it is now a classic in our house. if we don't have all the ingredients it is usually fine. we just improvise and it is always fabulous! thanks for sharing!
ReplyDeleteThis is the best salmon recipe I have ever found. I have made it so many times for a ton of bbqs. It is fail-safe! Thanks for sharing!
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