Lemon Mustard Plank Salmon
Cedar plank smoked salmon for any grill, smoker, or oven. Filled with herb and spices you have a new homemade dinner table winner.
2 lb salmon or steelhead trout
8 slices of lemon
2 cedar planks (soaked for 20 minutes)
Salt & pepper
1 ½ tbsp. Dijon mustard
2 cloves minced garlic
1 ½ tbsp. chopped parsley
2 tbsp. olive oil
1 ½ tbsp. lemon juice
½ tbsp. real maple syrup
½ tsp. fresh rosemary
¼ tsp. onion powder
½ tsp. pepper
Salt to taste
Lemon Mustard Sauce
Light your Pit Barrel® according to instructions. Soak two cedar planks while the charcoal get started.
In a mixing bowl, add all ingredients for the Lemon Mustard Sauce. Mix until well combined. Set aside.
Rinse salmon under cold water and pat dry. Season both sides with salt & pepper.
Place two lemon slices on the plank followed by a salmon filet. Then cover with the sauce and two more slices of lemon.
Place in the center of your Pit Barrel®. Add woods chips for extra flavor. I like maple wood with this recipe.
Cook for 30 minutes or until an internal temp of 145 degrees.
Remove from the Pit Barrel®. Serve with extra sauce.
Desired Temp: 145º