Grilled salmon on a cedar plank is quick and easy, but the result will pleasantly surprise you with its unique flavor. You can grill, or rather smoke, it either outdoors or at home.

Ingredients:

• 1 cedar board (15 x 35 cm)
• 2 salmon fillets (600 g total)
• 6 tablespoons mustard
• 6 tbsp. l. brown sugar

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Preparation:

Step 1
• Soak the cedar plank in salted water for 2 hours, then pat dry. Remove the skin from the salmon fillet. Discard any remaining bones. Rinse the salmon under cold running water and pat dry with paper towels. Season generously with salt and pepper on both sides. Place the salmon (skin side down) on the cedar plank and gently spread mustard on the top and sides. Sprinkle with brown sugar.
Step 2
• Prepare the grill for indirect cooking and heat to medium. Place the cedar plank with the salmon in the center of the grate. Close the grill and cook for 20-30 minutes, until the fish is cooked through. The internal temperature of the salmon should be around 140°F (60°C). Transfer the plank with the salmon to a platter and serve immediately.
  
  Salmon goes well with Chardonnay wine.
  
  

  Chef's tip:

  
  Direct grilling is also an option. Soak a cedar plank thoroughly. Coat the fillets with mustard and brown sugar, but do not place them directly on the plank. Set the grill to direct grilling at medium heat. Place the plank on the hot grate and grill for approximately 3-4 minutes, until a smoky aroma develops. Flip the plank over and place the fish on top. Close the grill and cook until done, reaching an internal temperature of 140°F (60°C). Check the plank occasionally. If the edges begin to burn, spray them with water or move the plank to a cooler part of the grill.

Recipe author - Bobby Flay (Bobby Flay) - celebrity chef, restaurateur, reality TV host, restaurant owner