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Sweet and Tangy Grilled Salmon

Julie Weisman

This is a nice, and little bit different, way to barbecue salmon. Cooking it on a cedar plank gives it a smokier taste than usual. I like the mix of the smokiness and the sweet and tangy flavor of the glaze. I'm pretty sure that this will work fine without the cedar plank – just plunk the salmon on the grill rack (over indirect heat). I would try this topping on other fish and on chicken as well.

Ingredients
1 pound salmon filet, whole or in pieces to fit on the plank(s)
2 teaspoons maple syrup
2 teaspoons Dijon mustard
1/2 teaspoon balsamic vinegar

Follow the directions for soaking the cedar plank(s) in water – usually at least an hour. Heat a charcoal grill and move the charcoal to the side(s). Heat the plank on the grill rack, not directly over the charcoal, for 3 minutes, covered. Mix the maple syrup, mustard, and vinegar in a small bowl. Flip the plank and place the fish, skin side down, on the other side. Brush the top of the filets liberally with the sauce. Cover the grill and cook for 5-10 minutes over indirect heat, depending on thickness of the fish. Serve immediately.

Julie Weisman works for ShalomBoston.com and she likes to barbecue all summer rather than turn on the oven.