Courtesy of Rich Lewandowski, Store Director, Metcalfe’s Tosa – a family favorite!
2T Boar’s Head Delicatessen Style Mustard
2T honey or pure maple syrup (or 1T of each)
1tsp fresh rosemary (minced)
1T grated lemon zest
2 pounds Copper River Fresh Alaska Sockeye Salmon fillets with skin (1 1/2 inches thick)
Cedar grilling plank (about 15 by 6 inches)
Soak cedar grilling plank in water to cover 2 hours, keeping it immersed.
Start gas grill; char cedar planks on one side until blackened – be careful not to ignite!
Stir together mustard, honey (maple syrup), rosemary, zest, and ½ teaspoon each of salt and pepper.
Spread mixture on flesh side of salmon and let stand at room temperature 15 minutes.
Put salmon on charred side of plank skin side down (if salmon is too wide for plank, fold in thinner side to fit).
Turn one side of grill off; place planks on cold side and grill indirectly.
Grill covered with lid until salmon is just cooked through and edges are browned – 13 to 15 minutes.
Let salmon stand on plank 5 minutes before serving.