NPR News

Recipe: Planked Salmon With Mustard Glaze

NPR | By Steven Raichlen

Published June 30, 2011 at 3:22 PM EDT

For the fish:

2 pound piece of wild salmon fillet (ideally cut from the head end)

1 tablespoon extra virgin olive oil

Sea salt and freshly ground black pepper

For the glaze:

1/2 cup mayonnaise (Hellmann's)

1/3 cup Meaux-style (grainy French) mustard

2 tablespoons chopped fresh tarragon

1/2 teaspoon finely grated lemon zest

1/2 teaspoon freshly ground black pepper

You'll also need:

1 cedar plank (about 6 by 12 inches), soaked in water to cover for 2 hours (a baking sheet or large roasting pan works well for this), then drained

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.

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