Cedar Plank Salmon with Mustard & Everything Bagel Glaze

Cooking salmon on a cedar plank is one of the most rewarding things you can do on a gas grill. The plank gently steams the fish from below while imparting a gorgeous smoky, woody aroma — no fuss, no sticking, and absolutely stunning results. This version pairs that cedar-kissed salmon with a punchy everything bagel seasoning glaze, a hit of jalapeño-style mustard, and a lemon-dill butter that melts right over the top. It's a proper showstopper that's surprisingly easy to pull off.

Ingredients

• 1 cedar grilling plank (soaked in cold water for at least 1–2 hours before cooking)
• 4 salmon fillets (approx. 150–180g each), skin on
• 2 tablespoons mild American-style mustard (see Cedar tip — do not use English mustard)
• 1 tablespoon everything bagel seasoning (widely available in supermarkets or online)
• 1 tablespoon olive oil
• 1 lemon, halved (for grilling)
• Salt and freshly ground black pepper

Lemon Dill Butter

• 60g unsalted butter, softened
• 1 tablespoon fresh dill, finely chopped
• Zest of 1 lemon
• 1 teaspoon lemon juice
• Pinch of flaky sea salt

Method

1. At least 1–2 hours before you plan to cook, submerge your cedar plank in cold water. Weigh it down with something heavy if it floats. This stops it burning on the grill and creates the steam that makes plank cooking so effective.
2. Make the lemon dill butter by mixing the softened butter with the dill, lemon zest, lemon juice, and a pinch of flaky sea salt. Roll it into a log in cling film and refrigerate until needed. (This can be done the day before.)
3. Preheat your gas grill to medium heat — around 180–190°C. Set up for direct cooking.
4. While the grill heats, mix together the mild American-style mustard and everything bagel seasoning in a small bowl to form your glaze.
5. Pat the salmon fillets dry with kitchen paper. Brush lightly with olive oil and season with salt and pepper. Spread the mustard-everything glaze evenly over the top (flesh side) of each fillet.
6. Place the soaked cedar plank directly on the grill grates. Close the lid and let it heat for 3–5 minutes until it begins to smoke and crackle gently. Keep an eye on it — if you see flames, spritz with water.
7. While the plank heats, place the lemon halves cut-side down on the grill grates. Grill for 3–4 minutes until caramelised and golden. Set aside.
8. Lay the glazed salmon fillets on the hot plank, skin-side down. Close the lid and cook for 12–15 minutes, depending on the thickness of the fillets, until the salmon is opaque throughout and reaches an internal temperature of 63°C at the thickest point.
9. Remove the plank from the grill (carefully — it'll be very hot). Slice the lemon dill butter log and lay a round on top of each fillet while the salmon is still hot, letting it melt over the fish.
10. Serve straight from the plank with the grilled lemon halves for squeezing over. Brilliant with a simple green salad or new potatoes.

Originally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.