Why yes, it is as good as it sounds! I was never a salmon person until I got pregnant. Something about hormones and "I'll eat anything" hunger makes you rethink your traditional dislikes. This is my father-in-law's recipe and it is my favorite way to eat salmon, besides out of a can slathered in mayonnaise.
Glaze:
1 Tablespoon dijon mustard
1 Tablespoon fresh lemon juice
1 Tablespoon butter, melted
1/2 teaspoon dark sesame oil
1 large salmon filet (or five of the individually frozen filets from Costco)
1/2 teaspoon of kosher salt
1/4 teaspoon black pepper
1 untreated cedar plank, about 26 inches by 8 inches, soaked in water for at least one hour
In a small bowl prepare the glaze
Place the salmon, skin side down, on the soaked plank. Using needle-nose pliers, remove any extra bones from the filet/s. If using one whole filet cut 6-8 filets (but don't cut all the way through to the skin). Brush the glaze over the top and in between the cuts. If using filets from costco try to get them touching on the board, this will help prevent drying out. Season the top with salt and pepper.
Place the soaked plank on the top of a CHARCOAL grill. Yes, it must be charcoal. Flavor baby, flavor. Make sure the vents are open on the top and bottom of your grill so that air can get to the plank. Smoke=flavor! After a few minutes smoke will start escape out of the grill. Allow the salmon to cook on the plank for 15-25 minutes. You really do have to watch it carefully as it can overcook rather easily.
When the fish is opaque and flaking use metal tongs to remove the board from the grill. Place it on a cookie sheet or some other metal surface that can handle the charred bottom of the board.
Use a spatula to serve up pieces, enjoy!
