Salmon , Cedar Plank , Dijon Mustard , Dill
Best for: A Christmas Eve seafood supper.
Cedar-plank salmon brings a gentle woodsy aroma to the Christmas Eve table. A thin brown sugar–Dijon glaze adds just enough sweetness, with lemon and dill keeping the whole platter lively.
Grill: Two-zone setup at 375°F, with the planks over indirect heat. Equipment: Covered grill, 2 food-safe untreated cedar grilling planks, shallow soaking tray, brush, instant-read thermometer.
Ingredients
20–30 Minutes Plank soak: 1 hour, overlapping prep. Total: 1 hour 20–30 minutes.
- 2 skin-on salmon fillet portions, 1 1/4 lb each, pin bones removed
- 1 tablespoon olive oil
- 1 teaspoon Diamond Crystal kosher salt (2.8 g)
- 1/2 teaspoon black pepper
- 3 tablespoons packed light brown sugar
- 3 tablespoons Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1 garlic clove, finely grated
- 2 tablespoons chopped fresh dill
- 1 lemon, cut into wedges
Directions
Soak the cedar planks in water for 1 hour, weighting them beneath the surface; follow longer soaking instructions if specified by the manufacturer. Keep the salmon refrigerated while the planks soak.
During the final 15 minutes of soaking, preheat the grill to 375°F with an indirect zone large enough for both planks. Stir together brown sugar, mustard, lemon juice, zest, and garlic.
Drain the planks and oil their upper surfaces. Pat the salmon dry, place skin-side down on the planks, season with salt and pepper, and spread the glaze evenly over the flesh.
Place the planks over indirect heat and close the lid. Cook for 20–30 minutes, checking at 15 minutes for thin fillets; the cedar may smoke gently but should not sustain flames.
Measure the thickest part of each fillet and cook to 145°F, with opaque flesh that flakes easily. If a plank ignites, move it to a heat-safe tray away from the fire and extinguish the plank before continuing over a cooler indirect zone.
Transfer the cooked fish to a serving platter, leaving the skin on the planks if preferred. Scatter with dill, add lemon wedges, and serve promptly.
Grilling tip: Choose planks that fully support the fillets while still allowing the grill lid to close comfortably.
Shared safety notes: Whole cuts of beef, pork, and lamb are fully cooked at 145°F with a rest of at least 3 minutes. Ground meats cook to 160°F, poultry to 165°F, and seafood to 145°F. Refrigerate leftovers within 2 hours, use within 3–4 days, and reheat leftovers to 165°F.
