The ingredients have no amounts because the recipe is that simple.
Before you season and coat the salmon, soak the planks. I used maple planks, but you can also use the more traditional cedar planks. The planks need to soak for about 30 minutes so shove them in the bottom of that beer cooler before prepping the salmon, or in this case in my kitchen sink.
The sweet of the brown sugar perfectly complimented the savory mustard, which is almost completely melted away by the time the salmon comes off the grill. The only thing left is a subtle residue from the brown sugar and garlic – so don’t sweat it if you aren’t a mustard fan.
Salmon Filets, coated in mustard, garlic and brown sugar, placed on maple planks and grilled.
- 4 salmon filets, skin on and de-boned
- Coarse salt
- Black pepper
- White pepper (optional)
- Dijon or stone ground mustard
- Granulated garlic
- Brown sugar
- Wood Grilling Planks
- Soak the grilling planks for 30 minutes.
- Apply a dusting of salt, black and white pepper (the latter is optional) to the salmon.
- Coat the filets with about a teaspoon and a half of mustard.
- Dust with granulated garlic and then spread about a teaspoon and a half of brown sugar on each.
- Place on plank and prepare the grill for high heat grilling.
- Place the salmon planks on the grill and close the lid for 12-15 minutes.
- Remove from the heat and serve.
Try out different kinds of wood planks to find the flavor you are looking for. I use maple wood planks in this particular recipe.