Cedar Planked Salmon With Hoisin Mustard Glaze - cooking recipe

Ingredients

Hoisin Mustard Glaze
1 tablespoon hoisin sauce
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 tablespoon butter, melted
1/2 teaspoon dark sesame oil
Salmon
2 - 2 1/2 lbs salmon fillets
1/2 teaspoon kosher salt
1/4 teaspoon black pepper, freshly grounded

Preparation

Cedar Plank: Take an untreated cedar plank, about 16x8 inches, weighted down and soaked in water for at least an hour, preferably longer.
Mix first 5 ingredients in a small bowl for glaze. Place salmon, skin side down, on large cutting board and remove any pin bones.
Cut salmon in half lengthwise but not through to the skin. Then cross crosswise to make 6 - 8 servings, but again, do not cut through to the skin.
Brush glaze evenly over salmon flesh and in between individual servings. Season evenly with salt and pepper.
Preheat grill. Place soaked plank over direct medium heat and close lid. After a few minutes when the plank begins to crackle and smoke begins to escape from grill, place salmon, skin side down, in centre of plank.
Close lid and let salmon cook until lightly browned, about 15 - 25. (Hint: move plank over indirect heating will prevent flareups, but cooking may be longer).
Remove plank from grill using tongs.
Serve.