1 ½ pounds of fresh, wild-caught salmon, cut into 4 pieces (Choose a thick filet from the body, not the tail.)
Kosher salt
Fresh ground pepper
1 ½ T mustard, Dijon on Coarse style
2 T brown sugar
1 or 2 culinary cedar planks, soaked in water for at least one hour or up to four hours
Instructions
Preheat grill
Rinse salmon filets with water. Pat dry with paper towels. Sprinkle salmon generous with Kosher salt. Grind some fresh pepper over the top.
Brush mustard evenly over the top of each salmon filet. Sprinkle brown sugar evenly over the top of each filet.
Place soaked culinary cedar plank on preheated grill for 3 to 5 minutes, until plank chars slightly. Flip plank over and place prepared salmon filet on top. Close grill lid.
Grill salmon to an internal temperature of 145 degrees, or until center is cooked and filet feels slightly firm when pressed.
