Four 6 oz good quality salmon showing good color,
and clear marbling, skin on
5 oz balsamic vinegar
2-3 cloves garlic
2 oz honey (1 oz save for bushing after cooking)
1 oz Dijon mustard
1 oz brown sugar
2 tsp fresh thyme (chopped)
2 tsp fresh rosemary (chopped)
kosher salt to taste
1 tsp hot cayenne pepper
fresh cracked black pepper
3 tbsp extra virgin olive oil
4 good quality cedar plankfor cooking salmon
In a large bowl add marinade ingredients and mix together. Add salmon to bowl and flip to coat. Let salmon marinate for two hours. Soak cedar plank in cold water for about 30 minutes. Preheat the grill or barbecue to high heat.
When the grill is hot, place the salmon, skin side down, on the wet cedar plank and place it on the grill. Close the lid and grill for 15 minutes or until cooked to desired degree of doneness. Remove and serve directly from the burnt cedar board.
After cooking and before serving, brush with warm honey for taste and shine.
Marty Levin is the executive chef at Mauzone’s Catering by Celebration. To contact him, please call 718-274-1100.