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Often I’ll get a hankering for something very specific: apple pie, or garlic-smashed potatoes, lemonade, fresh blueberries, or in this case, that quintessential Northwest flavor of Cedar-Planked Salmon.
So I’ve been soaking a cedar plank for a few days, and marinated a filleted salmon in beer and mustard overnight, then threw together a mustard-honey-horseradish glaze, brushed that over the salmon, placed that on the cedar plank over indirect heat on the grill, and half an hour later, we feasted.