Weekly Winner:  Sumptuous, Citrusy, Cedar Salmon

We’ve been eating out a lot this month.  House guests, restaurant openings, dinner with friends – you name it. If there was an excuse to not eat at home, we used it. However, there comes a time when enough is enough and you just need to have a sensible, homemade dinner.  Generally when I get to that point, my go-to dishes are either pork chops or salmon.  As I wanted to lighten things up a bit, I opted for the salmon and this Mustard-Glazed Planked Salmon has been one of my favorites for quite some time.

The recipe comes from Coastal Living magazine.  It’s easy, keeps the house cool since its grilled and allows you to char up some wood – how fun is that??  The result is truly delectable salmon with a hint of cedar smoke, a mustardy punch and the sweet zing of orange.

Mustard-Glazed Planked Salmon

Serves 4


1 large cedar plank

4 (6- to 8-ounce) skin-on sockeye salmon fillets

1/4 cup whole grain mustard

1/4 cup firmly packed light brown sugar

1/2 teaspoon orange zest

1 tablespoon fresh orange juice

1/4 teaspoon cracked black pepper

1/8 teaspoon salt

4 orange slices, halved

Garnish: chopped chives


1. Soak wood plank in water 1 hour; drain. Preheat grill to medium-high heat (350° to 400°).

2. Remove pin bones from salmon, if necessary. Combine mustard and next 5 ingredients in a small bowl, and brush half of mustard mixture over salmon, reserving remaining mustard mixture.

3. Grill plank 3 minutes or until grill marks appear. Remove from grill. Place salmon, skin sides down, on heated side of plank. Top with orange slices.

4. Grill planked salmon, covered with grill lid, 10 to 15 minutes or until desired degree of doneness. (Check occasionally to make sure edges of plank don’t ignite.) Garnish, if desired. Serve with reserved mustard glaze.

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