Honey Dijon Cedar Plank Salmon
One 8x12 cedar grilling plank
2 pounds center cut salmon, skin-on, pin bones removed
3 tablespoons SideDish Honey Dijon
- ½ teaspoon dried thyme
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
At least 15 minutes before grilling, soak your cedar plank in hot water. This will prevent the wood from burning on the grill.
Meanwhile, place the salmon on a cutting board and evenly brush SideDish Honey Dijon over the top flesh of the salmon until well coated. Sprinkle with the thyme, salt and pepper. Do not drizzle while the fish is on top of the cedar plank.
When ready to cook, start your grill and set the temperature to medium-high. You are looking for a grill temperature of around 400℉.
- Remove the planks from the water and shake off any excess moisture. Carefully transfer the salmon to the cedar plank.
Grill, covered, until the salmon is just cooked through. This will depend on the thickness and type of salmon you chose. With a thin, wild-caught salmon filet, it's about 12-15 minutes. For a thicker piece of salmon, it will be closer to 20 minutes. The salmon is done when it flakes easily with a fork and is uniformly pink throughout the filet.
Serve as desired.
Serve with grilled veggies, a side salad, or anything else you prefer.