LEMON MUSTARD PLANK SALMON
Cedar plank smoked salmon for any grill, smoker, or oven. Filled with herb and spices you have a new homemade dinner table winner.
Author:
Graham Russel @cookingwithcarrrl
INGREDIENTS
- 2 lb salmon or steelhead trout
- 8 slices of lemon
- 2 cedar planks (soaked for 20 minutes)
- Salt & pepper
LEMON MUSTARD SAUCE
- 1 ½ tbsp. Dijon mustard
- 2 cloves minced garlic
- 1 ½ tbsp. chopped parsley
- 2 tbsp. olive oil
- 1 ½ tbsp. lemon juice
- ½ tbsp. real maple syrup
- ½ tsp. fresh rosemary
- ¼ tsp. onion powder
- ½ tsp. pepper
- Salt to taste
DIRECTIONS
- Light your Pit Barrel® according to instructions. Soak two cedar planks while the charcoal get started.
- In a mixing bowl, add all ingredients for the Lemon Mustard Sauce. Mix until well combined. Set aside.
- Rinse salmon under cold water and pat dry. Season both sides with salt & pepper.
- Place two lemon slices on the plank followed by a salmon filet. Then cover with the sauce and two more slices of lemon.
- Place in the center of your Pit Barrel®. Add woods chips for extra flavor. I like maple wood with this recipe.
- Cook for 30 minutes or until an internal temp of 145 degrees.
- Remove from the Pit Barrel®. Serve with extra sauce.
RECIPE NOTE
Desired Temp: 145º
