Cedar Plank Salmon

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  • cedar plank(s)
  • 1 pound salmon fillet (with skin)
  • 1 or 2 jalapenos
  • 2 garlic cloves
  • 1 cup apricot preserves
  • 2 tbsp grainy mustard
  • juice of 1/2 a lime
  • 1/2 cup dry white wine
  • 1 tbsp soy sauce
  • good pinch dried thyme
  • salt and pepper
  • olive oil


  1. Soak the cedar plank for at least 2 hours in salted water. I gave mine 4 hours. Put a big bowl on top of it and fill it with water to keep it submerged.
  2. Finely mince the jalapeno. Grate the garlic. Add 1 cup regular apricot preserves.
  3. Heat 2 tbsp oil and sauté the jalapenos for a minute or 2. Add the garlic and before it turns brown you pour in the wine.
  4. Stir in your apricot preserves.
  5. Squeeze in the lime juice (or lemon juice) and add the soy sauce.
  6. Stir in the mustard. Fish and grainy mustard go so well together.
  7. Put thyme into it. Bring it to a boil.
  8. And let it simmer over low heat for about 20 minutes.
  9. Until it has been reduced to a nice thick glaze. Let it cool off.
  10. Set the Big Green Egg up for direct cooking and kept it stable at 375F (190C).
  11. Dry the cedar plank and lightly rub it with some oil.
  12. The one cedar plank I had was, thank God, just big enough for the salmon I bought. Whew.
  13. Place the salmon on the oiled side of the cedar plank, skin side down. Season it with salt and pepper.
  14. Apply a generous amount of glaze.
  15. Place the cedar plank on the grill. Immediately the smoke will start to rise. I love that scent.
  16. Cook the fish for 15 to 20 minutes until it has a core temperature of roughly 135F (57C). Whatever you do, don’t overcook it or it’ll taste like you’re biting into the sole of your shoe. The taste of shame!
  17. I gave mine exactly 20 minutes and it was 137F.

Now what’s really important is to let your fish rest for 3 to 5 minutes. This will allow the salmon to finish cooking really slowly.

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