Cedar Planked Salmon with Apricot-Jalapeño & Whole Grain Mustard Glaze

Salmon is one the most popular fish in America, both in retail and in the restaurant industry it is ordered more than any other fish. Dubbed the “King of Fish”, salmon is one of the healthiest things to consume for it’s heart-healthy Omega-3 oils as well as DHA’s, and is popular as much for its taste as for its health benefits. Rich and buttery, it’s strong enough to team up with deep, earthy flavors while pairing just as beautifully with bright, acidic components. While not at all complicated, the glaze glaze manages to pull off a whole lot in terms of flavor. This dish is casual enough for a family dinner and elegant enough to serve to company. Instead of the cedar you alternatively could use alder or mesquite.

Cedar Planked Salmon with Apricot-Jalapeño & Whole Grain Mustard Glaze before baking.
  • 2 tablespoons extra virgin olive oil + additional for rubbing on the board
  • 2 jalapeños (medium – large) cut into rings
  • 1 tablespoon minced garlic 
  • ½ cup white wine
  • 3½ Tbsp whole-grain mustard
  • 1 cup apricot preserves (Bonne Maman brand preferred)
  • 1 tablespoon Champagne vinegar or White wine vinegar
  • 2 teaspoons Kosher salt
  • ¼ – ½ tsp Sriracha (optional)
  • ½ tsp freshly ground black pepper
  • 4 Rosemary sprigs (3inch each)
  • 1½ Salmon fillet ( boneless & skinless)⠀
  • Lemon zest curls for decorations⠀⠀⠀

Soak and cure you cedar planks, direction under building blocks.

  1.  Preheat oven to 400 degrees F.
  2. Line a ¼ or ½ sheet pan with parchment paper. 
  3. In a small sauté pan over medium heat, when hot add jalapeños and sauté until lightly caramelized.
  4. Add the garlic and cook for 30 seconds, then deglaze with white wine. 
  5. Add the apricot preserves and whole-grain mustard and bring to a simmer. Simmer over medium-low heat until the glaze has reduced and thickened, about 20 mins. 
  6. Remove from the heat and allow to cool.
  7.  Rub 1 Tbsp extra virgin olive oil all over the prepared plank and place the plank on parchment paper.⠀
  8. Place the salmon on the plank and season with salt & pepper and place the rosemary on top and liberally apply cooled apricot-mustard glaze.
  9. Bake in oven for 15-20 minutes or until the internal temperature of the thickest part of the fish reaches 125degrees F ( 52 degrees C) for medium, bearing in mind that it will continue to cook when it rests.
  10. Sprinkle with lemon zest and allow to rest for 3-4 before cutting and serving.

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