- One untreated cedar plank (about 6 x 14 inches)
- Two salmon fillets (about 1.5 pounds)
- Salt & freshly ground black pepper
- 6 tablespoons dijon mustard
- 6 tablespoons brown sugar
Soak cedar plank in salted water for two hours, then drain. Remove skin and any remaining bones from salmon fillet. Rinse the salmon under cold running water and pat dry with paper towels. Generously season the salmon with salt and pepper on both sides. Lay the salmon (on what was skin-side down) on the cedar plank and carefully spread the mustard over the top and sides. Place the brown sugar in a bowl and crumble between your fingers, then sprinkle over the mustard.
Heat grill to medium-high. Place the cedar plank on the grill so it is not directly over the heat. Cover and grill until cooked through (check frequently starting around 10 minutes). Transfer the salmon and plank to a platter and serve right off the plank.