Adapted via Gourmet
Serves: 6 to 8
♦ 2 tbsp grainy mustard
♦ 2 tbsp mild honey or pure maple syrup
♦ 2 1/2 tsp minced thyme
♦ 1 tbsp grated lemon zest
♦ 1 (2-pounds) salmon fillet with skin (1 1/2 inches thick)
a cedar grilling plank (about 15 by 6 inches)
Soak cedar grilling plank in water to cover 2 hours, keeping it immersed by placing a heavy pan or bowl on top of the planks. Prepare grill for direct-heat cooking over medium-high heat for gas (or medium-hot charcoal – open vents on bottom and lid of charcoal grill).
Whisky together mustard, honey, thyme, zest, and 1/2 teaspoon each of salt and pepper. Spread mixture on flesh side of salmon and let stand at room temperature 15 minutes (discard any leftover marinade).
Put salmon on plank, skin side down (if salmon is too wide for plank, fold in thinner side to fit). Grill, covered with lid, until salmon is just cooked through and edges are browned, 13 to 15 minutes – check for doneness based on how easily a fork can slide into the meat. Let salmon stand on plank 5 minutes before serving.
To read more about this dish and my musical pairing, click HERE.