My sometimes picky 3 year-old devoured this.
The rest of us fought over every last scrap before she could eat it all.
This salmon is that good.
Its easy. Its healthy. The cedar plank adds a great flavor.
Add some broccoli and a baked potato and let this rock your salmon world!
Oven Roasted Cedar Plank Salmon
Note: Make adjustments depending on the size of your filets!
1 Cedar Plank 6-14 inches (soaked in water for at least 2 hours before you cook it)
2 salmon fillets (1 1/2 pounds total)
Salt and freshly ground black pepper
3 tablespoons Dijon mustard
6 tablespoons brown sugar
Soak cedar plank in salted water for 2 hours, then drain. When ready to cook, heat oven to 325 degrees. Remove skin from salmon fillet. Remove any remaining bones. Rinse the salmon under cold running water and pat dry with paper towels. Generously season the salmon with salt and pepper on both sides. Lay the salmon (on what was skin-side down) on the cedar plank and carefully spread the mustard over the top and sides (you can use less mustard if your fish is smaller. Just put a thin layer on the filet. Place the brown sugar in a bowl and crumble between your fingers, then sprinkle over the mustard. More or less depending on the size of your fish.
Place cedar plank directly on the oven rack, or you can put it in a baking dish. Bake for 30 minutes (give or take time depending on the size of your filet). The fish is done when it can be flaked with a fork.
Recipe Source: Adapted from here at foodnetwork.com.