Cedar Planked Salmon with Sweet Mustard Vinaigrette
Infuse your backyard BBQ with gourmet flair by preparing Cedar Planked Salmon with Sweet Mustard Vinaigrette—a dish that's as impressive as it is effortless. This crowd-pleasing recipe features tender, flaky salmon fillets grilled on a smoky cedar plank, imparting a subtle woodsy aroma that elevates the flavor to perfection. A drizzle of tangy-sweet mustard vinaigrette, crafted from Dijon mustard, honey, apple cider vinegar, and fresh dill, adds a bright, herbaceous finish. Ready in under an hour, this recipe is ideal for summer cookouts, date nights, or any occasion that calls for healthy, flavorful grilling. Garnish with lemon wedges for a zesty punch and pair with seasonal vegetables or a light salad for a complete, restaurant-quality meal.
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Recipe Information
Ingredients
- 1 piece cedar plank (for grilling)
- 4 pieces salmon fillets (skin-on)
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons Dijon mustard
- 1.5 tablespoons honey
- 2 tablespoons apple cider vinegar
- 1 clove garlic (minced)
- 1 tablespoon fresh dill (chopped)
- 4 pieces lemon wedges (for serving)
Instructions
Soak the cedar plank in water for at least 2 hours to prevent it from burning during grilling. For extra flavor, you can soak it in a mixture of water and white wine or apple cider.
Preheat your grill to medium heat (approximately 375°F or 190°C).
Pat the salmon fillets dry with paper towels and brush both sides lightly with 2 tablespoons of olive oil. Sprinkle the fillets evenly with salt and black pepper, then set aside.
Prepare the sweet mustard vinaigrette: In a small bowl, whisk together Dijon mustard, honey, apple cider vinegar, minced garlic, and 1 tablespoon of olive oil until well combined. Stir in the chopped dill and set the vinaigrette aside.
Place the soaked cedar plank directly on the preheated grill and close the lid. Heat the plank for 2-3 minutes until it begins to crackle and smoke lightly.
Arrange the salmon fillets skin-side down on the heated cedar plank. Close the grill lid and cook for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork (internal temperature of 145°F or 63°C).
Remove the cedar plank with the salmon from the grill carefully using heat-resistant gloves or tongs.
Drizzle the sweet mustard vinaigrette generously over the cooked salmon fillets.
Serve the salmon immediately with optional lemon wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
509 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.0 g | 44% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 762 mg | 33% | |
| Total Carbohydrate | 15.8 g | 6% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 10.7 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 22.4 mcg | 112% | |
| Calcium | 66 mg | 5% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 878 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
