2 pounds wild salmon filet whole
1 cedar plank, soaked in water for 20 minutes, patted dry
1/2 cup Dijon mustard
1/2 cup extra virgin olive oil
1 tablespoon mustard seeds whole
1 teaspoon cumin ground
2 teaspoons red pepper flakes or lime juice
Preheat grill to high heat for 15 minutes and then adjust to medium low. If you’re using charcoal, simply move the coals to one side.
Whisk together the Dijon sauce ingredients.
Place salmon skin-side down on the plank and spread the sauce on top. Place plank on grill (on the cool side if using coals).
Cover the grill and cook 15 minutes or until fish is cooked through