Ingredients
Scale
- 3 pounds wild salmon
- 1/2 a cup of Dijon mustard
- 2 tbsp honey
- 4 minced cloves of garlic (minced on the microplaner)
- sliced lemon slices (optional)
- 2 tbsp chopped chives
- juice of half a lemon
- salt and pepper
Instructions
- Season salmon liberally with salt and pepper.
- In another bowl, mix up honey, dijon, minced garlic, lemon juice and chives. I always put lemon juice with fish. I just feel it brightens the flavor.
- Preheat your grill to high. Place the salmon on your planks that were previously soaking. Place a few dollops of the honey mustard mixture onto fish.
- Spread it with a spoon or a knife. Whatever your heart desires. I did it right in the package that the salmon came in. You can also add some lemon slices on top to complete the picture. I like to slice the salmon into my portions right here on the planks so that it does not get messy after I cook them.
- Place the planks on the grill and close the grill.
- Allow to cook for 10 minutes or until the flesh is pink…you want it to be cooked to medium. THAT is the temperature good salmon should be cooked to.