Cedar Planked Hickory Balsamic Mustard Glazed Salmon Recipe

A smoked salmon fillet covered in a balsamic mustard glaze, served on a cedar plank.

If you've never tried cedar planked salmon, you must!  It adds a whole new dimension of flavor.  And along with this Balsamic Mustard Smoky Glaze or Cherry Cabernet Balsamic Glaze…you'll enjoy these super easy but special tasting filets!

Ingredients:

Directions:

Soak planks in water or apple cider for 1-2 hours.

Combine mustard and Hickory Barbeque Riserva Balsamic Vinegar in a bowl and set aside.

To prepare salmon, rub with seasoning, and top with mustard balsamic mixture. I like a thick coating….it adds more flavor.  At this point you can put salmon back in the refrigerator if you're not ready to grill immediately.

Heat grill to 350 degrees. Place planks on grill and allow to preheat for about 5-10minutes. Place salmon skin side down on planks. Allow to cook for about 12-15 minutes depending on thickness.

May be served right on the plank.

An Olive Tap original recipe by Melanie, Long Grove

Products featured in this recipe
Mesquite Seasoning from The Olive Tap: a pile of orange and brown spices of different sizes.

Mesquite Seasoning

Mesquite Seasoning
$6.99
A bottle of Hickory Barbeque Riserva Balsamic Vinegar from The Olive Tap surrounded by grapes in front of a wooden barrel, and a sweetness scale indicating a four.

Hickory Barbeque Riserva Balsamic Vinegar

Hickory Barbeque Riserva Balsamic Vinegar
From $22.95
A bottle of Cherry Cabernet Balsamic Glaze from The Olive Tap in front of a decorative wooden barrel, purple grapes and their leaves, and a red wall in the background.

Cherry Cabernet Balsamic Glaze

Cherry Cabernet Balsamic Glaze
$12.95