Ingredients:

• 1 cherry plank (6 by 14 inches)
• 1/2 cup orange juice
• 1 1/2 pounds salmon 
• Salt and freshly ground black pepper
• 6 tablespoons Dijon mustard
• 6 tablespoons brown sugar

Instructions:

1. Soak cherry plank in salted water and 1/2 cup of orange juice for 2 hours, then drain.
2. Remove skin from salmon fillet.
3. Rinse the salmon under cold running water and pat dry with paper towels.
4. Generously season the salmon with salt and pepper on both sides.
5. Lay the salmon (on what was skin-side down) on the plank and carefully spread the mustard over the top and sides.
6. Place the brown sugar in a bowl and crumble between your fingers, then sprinkle over the mustard.
7. Set grill for indirect grilling and heat to medium-high.
8. Place the plank in the center of the hot grate, away from the heat.
9. Cover the grill and cook until cooked through, around 20 to 30 minutes.
10. The internal temperature should read 135 degrees F.
11. Transfer the salmon and plank to a platter and serve right off the plank.

Allergens:

• This recipe is dairy free.
• This recipe is gluten free.
• This recipe is nut free.
• This recipe is soy free.

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