Stir-fry of sweet and sour shrimp with Asian influences.
| Prep Time: | 5 mins |
| Cook Time: | 25 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 cedar plank
- ½ cup Dijon mustard
- ½ cup mayonnaise
- ½ lemon, juiced and zested
- 1 teaspoon chopped fresh dill
- 1 clove garlic, minced
- 1 (1.5 pound) salmon fillet, skin removed
Instructions
- Soak cedar plank in water for at least 1 hour.
- Preheat grill for indirect cooking over medium heat.
- Mix Dijon mustard, mayonnaise, lemon juice, lemon zest, dill, and garlic in a bowl.
- Arrange salmon on soaked cedar plank and spread mustard mixture over salmon.
- Place cedar plank on the cooler side of the grill; cook until salmon is easily flaked with a fork, 25 to 30 minutes.
Nutrition Facts
| Calories | 516 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 124 mg |
| Dietary Fiber | 1 g |
| Protein | 36 g |
| Saturated Fat | 6 g |
| Sodium | 993 mg |
| Sugars | 0 g |
| Fat | 36 g |
| Unsaturated Fat | 0 g |
Reviews
I was pleasantly surprised by this! It’s a great cooking method, and the cedar plank adds a ton of flavor when cooked slowly. The cook time was spot on, which I find is rare with fish recipes – people tend to overcook it, but this was a nice medium-well. My filet was just over 1″ thick, for reference. I did season the bare filet with salt and pepper first, and glad I did, otherwise it would have been bland, even given the bold flavors of the dijon and lemon. Salt really brings out the flavors. The dill was very mild, so I’d double it in the future. The one complaint is the amount of sauce. There is way too much. I didn’t even use half, so that was a bit of a waste. FYI, for those looking for cedar planks, go to your home improvement store and ask for an untreated cedar fence picket – it’s super cheap and they will even cut it into small pieces for you!
I’ve made this recipe several times and it’s always been a hit. I ran our of cedar planks and can’t find them anywhere, there seems to be a shortage. I used individual portions, put the sauce on and wrapped them individually in aluminum foil. Cooked them 15 minutes on the grill and they are perfect. There is lots of sauce but it stays inside the foil so it’s not all messy on a cedar plank.
Was very delicious. I used 1/4 cup dijon mustard and 1/4 cup grainy mustard.
This is the best way to grill Salmon
I have been making this for 30 years. only difference is, my recipie calls for butter or margarine in the mustard. And I use hickory plank cuz I’m allergic to ceder.we just made it today, cheers from Colorado
Everyone loved it. This makes enough sauce to cover the salmon completely which keeps the salmon moist inside
Simple and easy no brainer meal. My family loves it. I added green onions and yellow onions on the top. My daughter adds lemon juice to her portion.
It was moist and very delicious!
I thought the mustard was a little too much. It seemed to hide the salmon flavor. Next time I will try it again and cut the mustard in half. . Otherwise, it was very good. Martin
Making this now… I’ve already “cheated” and did 1/3 cup each of Dijon mustard, Wasabi mustard and mayonnaise. the sauce alone tastes great !
I did everything as directed. Not sure why people like this so much. The creamy mustardy sauce was unsettling with the smoky flavor of the fish. Both my husband and I really disliked it. Will not be making this again.
Easy. Great Flavor! I brushed the Salmon with olive oil and sprinkled with a little salt and pepper before putting on the plank. Also, put a little white wine in the sauce. I used reconstituted lemon juice and dried dill.
Followed the directions and it came out perfect.. Yes, I had extra sauce.. so served it on the side.. My guests put it on the grilled asparagus and I think possibly even the bread.. It was that good! Have made it twice so far and will make it again.. One of my favorites grilled salmon recipes.. We have salmon a lot here in the Pacific Northwest…. Just made it again and this time I was a little heavy handed on the dijon mustard..It was still very good, but the sauce can easily overwhelm the delicate flavor of the salmon.. Be careful..
Loved the flavor! And yes, I had to tweak a bit, but only used jar lemon juice instead of fresh and using dried dill instead of fresh. And finally, the grill was not gonna happen in that weather. I covered a baking sheet with foil, placed the soaked cedar planks on it and added the salmon then covered with sauce. Baked at 400 degrees for 25 minutes. Garnished with a little lemon zest and dried dill. Yes, I came up with too much sauce also (at least the ingredients are easy to adjust!) but loved it, ummmm maybe reserve some for dipping. Cannot wait to try this using the grill! Thanks Gay for a great recipe. I served this with rice and Garlic Spinach.
This recipe has great flavor. I love the dijon mixed with the mayonnaise! We didn’t have any fancy cedar planks so we cut down some extra cedar fence pickets we had and soaked them for most of the day. This recipe did make too much sauce for just one fillet. We had two fillets and still had extra. My husband and I will definitely make this again!