Chef John Folse: Grilled salmon steaks with mustard glaze
(WVUE) - Salmon is one of the most delicate fish in the sea and tastes great cooked on the grill. This method will show you the proper way to grill it without losing the skin. Plus, this recipe gives the fish an excellent flavor with a French mustard glaze! You may also want to use redfish, striped bass or snapper instead of salmon.
Prep Time: 2½ Hours
Yields: 6 Servings
6 (6–8 ounce) center-cut salmon fillets, skin-on
? cup grainy French mustard
1 tbsp extra-virgin olive oil
sea salt and freshly ground black pepper to taste
½ cup mayonnaise
2 tbsps chopped fresh dill
2 tsps honey or agave
½ tsp grated lemon zest
6 dill springs for garnish
Soak 6 (6"x12") cedar planks in water for 2 hours then drain. Prepare grill for indirect grilling and preheat to medium-high. If your grill does not allow for indirect grilling, cover grill with two layers of aluminum foil and preheat to medium-high. Generously brush skin side of salmon fillets with olive oil. Season both sides of fillets with salt and pepper. Place each seasoned fillet, skin-side down on one cedar plank. To make the glaze, in a small mixing bowl, combine mustard, mayonnaise, dill, honey and lemon zest, mixing well. Spread glaze evenly over top of salmon. Place planks with fish on the grill grate, away from direct heat and cover grill. Grill 12–15 minutes or until internal temperature of salmon reaches 135–140°F. Alternatively, insert a metal skewer in the side of fish for about 20 seconds. It should come out hot to the touch. The glaze will be deep golden-brown. Transfer each plank to a large platter then garnish with dill sprigs. Serve salmon directly off the plank.