Cedar & Ember · Main dishes

Cedar-Plank Maple-Mustard Salmon with Brown Butter Corn

Name: Cedar-Plank Maple-Mustard Salmon with Brown Butter Corn
Total time: 90 min
Yield: 2 servings
Ingredients: 1 whole Cedar grilling plank; 300 g Salmon fillets; 2 tbsp Maple syrup; 1 tbsp Grainy mustard; 1 tsp Lemon zest; 1 clove Garlic; 0.5 tsp Salt; 1 pinch Black pepper; 300 g Corn kernels; 25 g Unsalted butter; 2 whole Green onions; 0.5 whole Lime; 1 pinch Flaky sea salt

Salmon roasted on a soaked cedar plank under a glossy maple-grainy mustard glaze, with sweet corn tossed in nutty brown butter and lime.

90 minutes · Intermediate · 2 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Cedar grilling plank1 whole
Salmon fillets300 g
Maple syrup2 tbsp
Grainy mustard1 tbsp
Lemon zest1 tsp
Garlic1 clove
Salt0.5 tsp
Black pepper1 pinch
Corn kernels300 g
Unsalted butter25 g
Green onions2 whole
Lime0.5 whole
Flaky sea salt1 pinch

Quantities describe recipe usage, not package sizes.

Allergen notes

Fish, mustard and milk. Check packaged ingredients for other allergens.

Method

Soak the plank

Submerge the cedar plank in water for at least 60 minutes, weighing it down with a mug.

Mix the glaze

Stir the maple syrup, grainy mustard, lemon zest and garlic together.

Heat the grill or oven

Preheat a grill to medium (about 200°C) for indirect cooking, or heat the oven to 220°C.

Plank the salmon

Season the salmon with salt and pepper and set it skin-side down on the soaked plank. Spoon the glaze over the top.

Cook

Grill with the lid closed (or roast in the oven) for 12–15 minutes, until the salmon flakes easily. Check the thickest part of each fillet with a food thermometer: fish must reach 70°C (158°F). Cook longer if needed.

Brown the butter

While the salmon cooks, melt the butter in a skillet over medium heat, swirling, until it smells nutty and turns light brown, 3–4 minutes. Add the corn and cook 3–4 minutes until lightly charred in spots.

Finish the corn

Off the heat, stir in the green onions and a squeeze of lime, and season with flaky salt.

Serve

Bring the salmon to the table on the plank with the brown butter corn alongside.

Keep a spray bottle of water nearby on the grill in case the plank edges flare. You want gentle smoke, not flames. The 90 minutes includes about 60 minutes of hands-off plank soaking.

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