Honey Mustard Cedar Plank Salmon

Soak the cedar planks for 1 to 2 hours prior to cooking. I like to soak my planks in white wine for a little extra flavor, you can use plain water or water with herbs like rosemary, thyme, mint or use juices like apple cider, lemon juice, or pineapple juice. Just make sure that the liquid you choose isn't flammable. If making baked potatoes, bake those first as they take longer to cook. Preheat oven to 400 degrees F. Wrap potatoes in aluminum foil. Bake potatoes for 30-60 minutes or until the potatoes reach an internal temperature of 200–210 degrees F on a digital thermometer or a fork inserted has no resistance.

Mix together 2 tablespoons of honey and 2 tablespoons of Dijon Mustard.

Preheat grill to 375 degrees F. Pat salmon dry with a paper towel. Spread or brush honey Dijon mustard all over salmon fillets and place them skin side down on the planks. Salt and pepper to taste. Slice lemon in half. I like to grill my lemons because it brings out a natural sweetness in their juice and it looks so beautiful on a plate, as they say, "you eat with your eyes first".

Place the planks with the salmon on the grill. Close the lid and cook for 12-20 minutes, depending on the thickness of your salmon. My fillets in the photo are 6 ounces each and took only 12 minutes. Five minutes before the salmon is done, add lemon, cut side down, onto the grill. Use a spray bottle to tame any flame flare-ups on the edges of the planks. Don’t reuse planks, they’re single use only for food safety.

Serve the salmon with grilled lemon, baked potato loaded with butter, sour cream, salt, pepper and chives. Enjoy!