RECIPE: Cedar Plank Salmon with Garlic Butter Tarragon Sauce


For the Salmon:

2 - Cedar Planks
4 – 10 oz  Salmon Fillets
5 tbsp - Dijon Mustard
5 tbsp - Brown Sugar
Ground Pepper

For the Sauce:

8 oz - Butter
2 – Cloves of Garlic (chopped)
1 ½ tbsp - Fresh Lemon Juice
1 ½ tbsp - Fresh Tarragon (chopped)
Ground Pepper


Soak cedar plank in water for 2 hours, drain. Remove bones and skin from salmon fillet.  Season the salmon with salt and pepper. With a brush, carefully dab and spread the mustard mixture over the top of the salmon.

Set up the grill for indirect grilling (half the grill on, half off) using medium-high heat. When ready to cook, place the planks on a flame-side grate. Leave it until there is a smell of smoke, about 3 minutes. Turn the plank over and place on the off-side on the grill. Place the salmon on top. Cover the grill and cook until the fish is cooked through, reaching an internal temperature of 135 degrees F. Cover the grill and cook until cooked through, around 20 to 30 minutes. Check the plank occasionally. If the edges start to catch fire, mist with water. Transfer the salmon and plank to a platter and serve right off the plank.

Melt butter over medium-low heat. Add garlic and swirl pan for 1 minute. Add lemon juice and tarragon, swirl pan for 30 seconds.  Add salt and pepper to personal taste. Spoon 2 oz of sauce over each piece of salmon.