Ingredients
Salmon:
2 pounds wild salmon filet whole
1 cedar plank, soaked in water for 20 minutes, patted dry
DIJON SAUCE:
1/2 cup Dijon mustard
1/2 cup extra virgin olive oil
1 tablespoon mustard seeds whole
1 teaspoon cumin ground
2 teaspoons red pepper flakes or lime juice
Directions
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Preheat grill to high heat for 15 minutes and then adjust to medium low. If you’re using charcoal, simply move the coals to one side.
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Whisk together the Dijon sauce ingredients.
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Place salmon skin-side down on the plank and spread the sauce on top. Place plank on grill (on the cool side if using coals).
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Cover the grill and cook 15 minutes or until fish is cooked through
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