Cedar Planked Salmon With Hoisin Mustard Glaze

The first time I tasted salmon prepared on a cedar plank, it was at a family barbecue overlooking the Puget Sound. The smoky aroma mingling with the salty sea air created an unforgettable experience. The salmon, infused with the subtle woodsy notes from the cedar, was tender, flaky, and bursting with flavor. From that day on, I was hooked, and cedar plank salmon has become a staple in my summer cooking repertoire. This version, with a tangy and savory hoisin mustard glaze, elevates the classic to a whole new level.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 20-30 minutes
• Total Time: 40-50 minutes
• Servings: 6-8
• Dietary Type: Pescatarian

Ingredients

Hoisin Mustard Glaze

• 1 tablespoon hoisin sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1 tablespoon butter, melted
• ½ teaspoon dark sesame oil

Salmon

• 2 – 2 ½ lbs salmon fillets
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper, freshly grounded
• 1 untreated cedar plank, about 16×8 inches

Equipment Needed

• Large Bowl (for soaking the cedar plank)
• Small Bowl (for mixing the glaze)
• Cutting Board
• Grill
• Tongs

Instructions

1. Begin by preparing the cedar plank. Submerge the untreated cedar plank in a large bowl filled with water. Weigh it down with a heavy object, such as a brick or a pot, to ensure it remains fully submerged. Allow the plank to soak for at least one hour, but preferably longer. This step is crucial, as it prevents the plank from catching fire on the grill and infuses the salmon with its characteristic smoky flavor.
2. While the plank is soaking, prepare the Hoisin Mustard Glaze. In a small bowl, whisk together the hoisin sauce, Dijon mustard, fresh lemon juice, melted butter, and dark sesame oil until thoroughly combined. Set aside.
3. Prepare the salmon fillets. Place the salmon, skin side down, on a large cutting board. Carefully inspect the fillet and remove any pin bones using tweezers or needle-nose pliers.
4. Using a sharp knife, cut the salmon in half lengthwise, being careful not to cut all the way through the skin. This will make it easier to portion the salmon after cooking.
5. Next, cut the salmon crosswise into 6-8 individual servings, again, without cutting through the skin. You want the salmon to remain connected at the skin, creating individual portions that are easy to serve.
6. Generously brush the hoisin mustard glaze evenly over the salmon flesh, ensuring the glaze penetrates in between the individual servings. This will create a beautiful, caramelized crust and infuse each bite with flavor.
7. Season the salmon evenly with kosher salt and freshly ground black pepper.
8. Preheat your grill to medium heat.
9. Place the soaked cedar plank directly over the medium heat and close the grill lid.
10. After a few minutes, the plank will begin to crackle and smoke will start to escape from the grill. This indicates that the plank is properly heated and ready for the salmon.
11. Carefully place the salmon, skin side down, in the center of the cedar plank.
12. Close the grill lid and let the salmon cook until it is lightly browned and cooked through, approximately 15-25 minutes. The cooking time will vary depending on the thickness of the salmon and the temperature of your grill.
13. Hint: If flare-ups occur, move the plank to an area of indirect heat on the grill. This may prolong the cooking time, but it will prevent the salmon from burning.
14. Once the salmon is cooked through, remove the plank from the grill using tongs.
15. Serve immediately.

Expert Tips & Tricks

• Soaking Time is Key: Don’t skimp on the soaking time for the cedar plank. A well-soaked plank is essential to prevent flare-ups and impart that signature cedar flavor. If you have the time, soaking the plank overnight in the refrigerator is ideal.
• Salmon Skin Up or Down? For this recipe, cooking the salmon skin-down on the cedar plank is recommended. The skin acts as a barrier, preventing the salmon from sticking to the plank and allowing it to cook evenly.
• Doneness Check: The best way to check for doneness is to gently insert a fork into the thickest part of the salmon. If the salmon flakes easily and is no longer translucent, it is cooked through. The internal temperature should reach 145°F (63°C).
• Enhance the Glaze: Add a pinch of red pepper flakes to the hoisin mustard glaze for a touch of heat. A squeeze of lime juice instead of lemon can also provide a unique twist.

Serving & Storage Suggestions

Serve the cedar planked salmon directly on the plank for a rustic and impressive presentation. Garnish with fresh herbs such as chopped chives, parsley, or dill. This dish pairs perfectly with grilled asparagus, roasted vegetables, or a simple quinoa salad.

Leftover salmon can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the salmon in a preheated oven at 300°F (150°C) for about 10-15 minutes, or until heated through. You can also flake the salmon and add it to salads, pasta dishes, or wraps.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	204.5 kcal	N/A
Calories from Fat	69g	34%
Total Fat	7.7 g	11%
Saturated Fat	2.1 g	10%
Cholesterol	84 mg	27%
Sodium	331.7 mg	13%
Total Carbohydrate	1.6 g	0%
Dietary Fiber	0.2 g	0%
Sugars	0.9 g	3%
Protein	30.4 g	60%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: This recipe is naturally gluten-free. Ensure that the hoisin sauce you use is certified gluten-free, as some brands may contain wheat-based ingredients.
• Spice It Up: For a spicier glaze, add a finely minced jalapeño pepper or a dash of your favorite hot sauce to the hoisin mustard mixture.
• Herbaceous Twist: Incorporate fresh herbs like rosemary, thyme, or oregano into the glaze for a more aromatic flavor profile.
• Different Wood: While cedar is the traditional choice, you can experiment with other types of wood planks, such as alder or maple, for a different smoky flavor.
• Maple-Mustard Glaze: Substitute the hoisin sauce with maple syrup for a sweeter, more traditional glaze.

FAQs (Frequently Asked Questions)

Q: Can I use frozen salmon for this recipe?
A: Yes, you can use frozen salmon, but be sure to thaw it completely before cooking. Place the frozen salmon in the refrigerator overnight or use the cold water method for faster thawing. Pat the salmon dry with paper towels before applying the glaze.

Q: How do I know when the cedar plank is ready?
A: The cedar plank is ready when it starts to crackle and smoke begins to escape from the grill. This usually takes about 5-10 minutes over medium heat.

Q: Can I cook this salmon in the oven instead of on the grill?
A: Yes, you can bake the salmon on the cedar plank in the oven. Preheat your oven to 400°F (200°C) and bake for approximately 15-20 minutes, or until the salmon is cooked through.

Q: My cedar plank caught fire! What should I do?
A: If your cedar plank catches fire, immediately move it to an area of indirect heat on the grill or spray it with water from a spray bottle. Make sure the plank is thoroughly soaked before using it to prevent this from happening.

Q: Can I reuse the cedar plank?
A: It’s generally not recommended to reuse cedar planks, as they can become charred and lose their flavor. However, if the plank is still in good condition, you can try reusing it once or twice. Be sure to clean it thoroughly with soap and water and allow it to dry completely before storing.

Final Thoughts

This Cedar Planked Salmon with Hoisin Mustard Glaze is a guaranteed crowd-pleaser, perfect for summer barbecues or elegant dinner parties. The combination of smoky cedar, flaky salmon, and the savory-sweet glaze is simply irresistible. Don’t be intimidated by the plank – it’s easier than you think! So, fire up the grill, soak your plank, and get ready to experience salmon like never before. I encourage you to experiment with different flavor combinations and make this recipe your own. And, if you try it out, please share your feedback!