Preparation: 3 h
Cooking: 20 min
Ready in: 3 h 20 min
- Preheat your grill to 350 degrees using the indirect method. In a shallow pan / baking sheet soak the cedar plank in for water for about 3 hours. (This reduces the cedar flavor that can be overbearing.)
- Place the salmon fillets on a baking sheet and season well with Wild Eats San Francisco sea food rub. (wildeats.com) Loosely cover with paper towel and set aside until ready to cook
- Whisk the honey, dijon, whole grain dijon & vinegar in a suitable bowl and set aside.
- Slice the lemon into ½ inch slices and lightly sugar on one side. (this aids in the caramelization)
- When ready to cook, remove the cedar plank from the water and pat it dry on both sides. Place the salmon (skin side down) on the plank making sure there is no part of the fish over hanging.
- Place the plank with the salmon on the grill in the indirect area with the thickest part toward the fire and cook for about 20 minutes checking at 10 minutes (turn if necessary). At the 15-minute mark brush the honey dijon glaze on the top of the fish with a sauce brush.
- Place the lemons sugar side down on the hotter part of the grill but keep an eye on them so they do not burn. Remove them when they are caramelized and serve with the salmon for drizzling.
- When the temperature in the center of the thickest part of the fish reaches 125F – 130F degrees remove from heat. Let it rest for 5 minutes before serving. You can purchase the rub at https://www.wildeats.com