TIME:  At least 2 1/2 Hours if using  wood planks.  However prep time is no more than 10 minutes plus watching the grill.  This is an easy recipe and the planks will add great flavor and texture on the bottom.  If not using the planks, you will at least need one hour of marinating time plus cooking time.

This recipe came from a friend’s wife and it is outstanding.

If using wood planks start soaking them now for at least 2 hours.  Less is a problem according to the fish mongers at Whole Foods.  My research on line and at looking at the planks toss them when done.  Trying to reuse is unlikely going to result in the same type of taste you are looking for from this recipe. 

The better the cut of salmon, obviously the better the outcome.  I will try to post the recipes for the corn soufflé (made by my brother-in-law if he will share it) and the steak by my husband.

Ingredients:

One 3.5 to 5.0 pound salmon fillet

4 generous tablespoons of honey

3 generous tablespoons of dijon mustard

1 tablespoon of course grain mustard

3 tablespoons fresh lemon juice (@ 1 1/2 lemons) plus additional whole lemon for slices when grilling.

3-4 tablespoons of fresh herbs of preference – recommend at least some dill and parsley.  Tarragon will work great too and/or try to buy a bundle of fresh herbs used for poultry roasting.  Remove all stems and chop fine.

1 fresh mango optional for bonus flavor – use about a half of mango cut into small chunks.

Directions:

Mix all the ingredients in the bowl until well blended and use half of it to brush over the salmon.

Marinate in the fridge at lest one hour (or longer).  The longer the better.

if using cedar planks but some lemon on the top of planks (that have soaked for at least 2 hours!) under the salmon.  Add additional lemon slices on top of fish if you want more lemon flavor.

Continue to use the marinade via brush method when grilling the salmon.

We grilled for about 20-25 minutes on a 350-375 temperature on the grill.  Doneness is a preference.  At 20-25 minutes your fish should be more on the done side.  Smaller cuts will likely take less time.

If there is any mustard sauce left over, you can heat on stove until bubbly an use to top the fish.