Recipe: Planked Salmon With Mustard Glaze

For the fish:

For the glaze:

You'll also need:

Run your fingers over the salmon fillets, feeling for bones. Pull out any you find with a needle-nose pliers or tweezers. Generously brush the skin side of the fish with olive oil. Generously season both sides with salt and pepper. Place the salmon, skin side down, on the plank.

Prepare the glaze. Place the mayonnaise, mustard, tarragon, and lemon zest in a mixing bowl and whisk to mix. Add salt and pepper to taste.

Set up your grill for indirect grilling and preheat to medium-high.

Spread the glaze mixture evenly over the top and sides of the salmon. Place the plank on the grill away from the heat. Cover the grill and indirect grill the salmon until cooked, about 20 minutes. To test for doneness, use an instant read meat thermometer inserted through the side: the temperature should be about 135 degrees. Or insert a metal skewer in the side of the fish—it should come out hot to the touch. And the glaze will turn a deep golden brown. Transfer the plank and fish to a platter and serve it right off the plank.

Adapted from Planet Barbecue by Steven Raichlen. Copyright 2010 by Steven Raichlen. Reprinted by permission of Workman Publishing Company.

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