I can feel it and I’m so excited I want to run through the streets screaming! School is back in session, hatch chilies arrived at the market, the weekends are filled with football, the temperature is in the upper 90’s, and the first of the coho salmon has reached it’s way down to Texas — all sure signs that fall is in my grasp!
As a member of this year’s Copper River Salmon Fresh Catch Crew, I’ve been lucky enough to have been fully supplied with sockeye salmon this summer but now that sockeye season is over I have a chance to taste Copper River Coho Salmon. This salmon is perfect for grilling, soups, and paired with sauces because although it’s insanely tender it does not have the full flavor as the sockeye. This less intense flavor also makes it great for first time salmon tasters!
With Labor Day weekend upon us, we are lighting the grill! I gave this recipe a test last week and it came out better than expected. The cedar planks not only make the salmon supper easy to grill but the smoky cedar flavor is an amazing pairing with the coho and this sweet and savory brown sugar dijon glaze. My friends, this is a fabulously easy and delicious recipe perfect for a backyard bar-b-cue! Cheers!
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Disclaimer: I was given Copper River Salmon for review purposes. All opinions are my own.
Cedar Planked Coho Salmon with Brown Sugar Dijon Glaze serves 3 to 4
- 1 to 1 1/2 pounds coho salmon
- 3 tablespoons dijon mustard
- 2 tablespoons light brown sugar
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon kosher salt
- 1 cedar grilling plank
1. Soak plank in water for 1-2 hours.
2. Preheat a charcoal or gas grill to medium-high heat. In a bowl, mix to combine mustard, sugar, pepper, and salt.
3. Place salmon on top of the plank. Using a spoon or spatula, spread the mustard glaze evenly on top of the salmon.
4. Place the cedar plank in the middle of the grill and close the lid. Grill for 15 to 25 minutes, depending on your grill. Grill until the internal temperature of the salmon reaches 135°F or flakes easily with a fork. Please note, I’m using a Webber charcoal grill which tends to cook foods a bit faster. It took me 15 minutes. *Keep a water bottle on hand just in case of flair ups.
5. Serve immediately, right off the plank.
Notes: Want more cedar flavor? After soaking the cedar grilling plank, place the plank on the lit grill for 5 minutes until it starts to char on the under side. Flip the plank over and place the salmon on the charred side of the plank and continue with step 3.