4 fillets of
salmon
4 tablespoons
Dijon mustard
2 lemons, thinly
sliced
2 cedar planks
salt and pepper
Preheat the
grill to medium high heat. Many people soak the cedar planks in water to keep
them from burning, I think a little smoky flavor enhances the cedar taste, so I
skip this step. Salt and pepper the raw salmon. Spread a tablespoon of mustard
on the flesh side of each piece of fish. Cover the flesh side in the lemon slices (lemon skins on). Place the fillets skin side down on the cedar planks. Grill for 10-15
minutes until the salmon is opaque all the way through. Use the flaking test to
check to see if the fish is cooked. Over cooked fish is a crime so be cautious; under done fish can always go back on the grill. Remove the fish from the cedar
planks and serve.
