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Cedar-Planked Salmon


For this dish, you'll need cedar grilling planks, available at some supermarkets and at

  • Prep:
  • Total Time:
  • Servings: 6

Source: Martha Stewart Living, June 2013


  • 2 cedar grilling planks
  • Coarse salt and freshly ground pepper
  • 2 pieces skin-on salmon fillet (each 1 1/4 pounds), preferably wild and from tail end
  • 2 tablespoons Dijon mustard
  • 2 teaspoons honey


  1. Soak planks in water 2 hours. Remove and sprinkle with a thin layer of salt (about 1 teaspoon). Preheat grill for indirect heat, with coals to 1 side (or medium heat on a gas grill).

  2. Place salmon, skin side down, on planks and season with salt and pepper. Spread 1 tablespoon mustard in a thin layer on top of each fillet. Drizzle each with 1 teaspoon honey; spread evenly.

  3. Place planks on indirect side of grill; cover. Cook until fish reaches 135 degrees and is partly opaque in center, about 25 minutes.

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