If you’re looking for a simple but exciting dinner idea, try this cedar plank salmon with mustard soy glaze and brown sugar as the taste is out of this world. Combining whole grain and Dijon mustards with brown sugar gets you just the right amount of sweetness to acidity. Fresh rosemary adds another layer of deliciousness to this incredible dish.
If you’re thinking about spicing it up, go for it. You could add fresh ginger and minced chilli peppers to the marinade as there’s nothing wrong with a little kick. The same marinade also works well with chicken wings or pork chops, both proteins that are brilliant options for cedar plank grilling.
Cedar Plank Salmon with Mustard Soy Glaze – Serves 4
- 4 decent size salmon filets, skin removed
- 2 medium-sized cedar grilling planks
- ¼ cup wholegrain mustard
- 2 tbsp Dijon mustard
- ¼ cup brown sugar
- 2 tbsp soy sauce
- 1 tsp Worcestershire sauce
- 1 tbsp apple cider vinegar
- 2 tbsp olive oil
- ½ tsp freshly cracked black pepper
- ½ tbsp chopped fresh rosemary
Step 1:
Soak your cedar planks in water for about an hour making sure they are fully emerged.
Step 2:
In medium bowl whisk all ingredients for the marinade together. You can save a small amount of sauce for dipping later.
Step 3:
Place the salmon in a shallow baking dish and pour the rest of the sauce over the fish. Allow it all to marinade and soak up all the goodness for about 30 minutes uncovered in the fridge.
Step 4:
Heat your grill to medium, about 200 degrees C. When the temperature is right, place the planks on your grill for approximately 3 minutes, then flip them over and place salmon on top. Close the lid and cook for approximately 15-20 minutes, until salmon is cooked through and still pink inside.
We like to serve this one with roasted root vegetables such as baby carrots, potatoes, beets and butternut squash. If you’re not into that you can try steamed broccoli, bok choy (Chinese white cabbage that’s also known as pak choi), or a fresh cucumber salad. A beautiful white wine goes well with any seafood dish, and this one is no exception. Enjoy!
