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Grilled planked salmon with herb-maple glaze

(Karoline Boehm Goodnick for The Boston Globe)
September 14, 2011

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Serves 6

Many supermarkets carry cedar planks for grilling. Look for them near the fish or meat counter. For this recipe, you may need 2 planks (cut the fish in half), depending on their size and the size of the fish.

1 large piece boneless salmon, skin intact (2 1/2 to 3 pounds)
1 tablespoon olive oil
2 teaspoons chopped fresh thyme
Salt and pepper, to taste
1/2 cup maple syrup
2 tablespoons Dijon mustard
1 tablespoon cider vinegar

1. Soak the cedar planks in cold water for at least 1 hour and up to 12 hours.

2. Prepare a charcoal grill with a medium-hot area and an empty zone, or on a gas grill, set half of the burners to medium-high and leave the other half off.

3. Rub the salmon with the olive oil and sprinkle with half of the thyme, salt, and pepper. In a small bowl, mix the maple syrup, mustard, vinegar, remaining thyme, and pepper.

4. Set the cedar plank on the grill over the hot zone, cover the grill, and wait 2 to 3 minutes or until the plank starts to smoke. Slide the plank to the cooler zone and arrange the salmon on top, skin side down and thicker end closest to the hot zone. Brush the salmon with some maple mixture.

5. Cover the grill (vents open on a charcoal grill) and cook, brushing the fish every couple minutes with the glaze, for 10 to 14 minutes or until the fish is cooked through with just a touch of pink in the center; make a nick with a paring knife in the thicker part of a fillet to test it.

6. Transfer the fish (still on the plank) to a serving platter.

Tony Rosenfeld