Garlic Peppercorn Cedar-Plank Salmon with Mustard Cream Sauce (Grilled or Smoked)
This Garlic Peppercorn Cedar-Plank Salmon with Mustard Cream Sauce is a perfect example of how simple ingredients and smart grilling techniques can create restaurant-quality seafood right in your backyard. Cooking salmon on a cedar plank adds a gentle layer of aromatic smoke that enhances the natural richness of the fish without overpowering it. As the plank heats, it releases subtle woodsy notes that pair beautifully with the clean flavor of salmon, creating a delicate balance of smoke and freshness.
The Roasted Garlic Peppercorn Seasoning by Char Crust brings bold character to the dish, layering savory roasted garlic with cracked peppercorn heat. When pressed into the salmon before grilling, the seasoning forms a flavorful crust that complements the fish’s buttery texture while adding just the right amount of spice. This simple seasoning approach keeps the preparation quick while still delivering deep, satisfying flavor.
To finish the dish, a drizzle of Creamy Garlic Mustard Sauce by Terrapin Ridge Farms adds a silky, tangy contrast that ties everything together. The smooth mustard cream brightens the richness of the salmon while echoing the garlic notes in the seasoning, creating a balanced finish that feels both elegant and comforting. The result is a cedar-planked salmon that looks impressive on the grill, yet comes together with minimal effort—perfect for entertaining guests or elevating a weeknight cook.
Garlic Peppercorn Cedar-Plank Salmon with Mustard Cream Sauce
Fragrant cedar smoke, bold peppercorn seasoning, and a silky garlic mustard finish turn this salmon into an elegant yet effortless grill centerpiece. Clean flavors, rich texture, and perfectly balanced heat.
If you do not have pre-soaked cedar planks, soak in water for at least 30–60 minutes and preheat your grill to 350°F or your or smoker to 275°F.
Prepare the Cooker
Grill Method: Preheat your grill to 350°F using indirect heat.
Smoker Method: Preheat your smoker to 275°F using a mild wood such as cedar, alder, or apple for a balanced smoke flavor.
Preheat your smoker to 275–300°F using a mild wood such as cedar, alder, or apple for a balanced smoke flavor.
Portion the Salmon: If starting with a whole salmon filet, cut into 4–6 oz portions, roughly 3–4 finger widths wide, for even cooking.
Prepare the Salmon: Pat salmon portions dry, lightly coat with olive oil, and season evenly with Roasted Garlic Peppercorn Seasoning by Char Crust, pressing seasoning gently into the flesh.
Place the soaked planks over indirect heat and arrange salmon on the planks, skin-side down. Optionally, place a few slices of lemon on top of your salmon as they cook.
Grill or Smoke the Salmon:
Grill: Close the lid and cook for 20–25 minutes over indirect heat until the salmon begins to flake and reaches an internal temperature of 130–140°F.
Smoker: Smoke for approximately 40-60 minutes, depending on thickness and the temperature of your smoker, until the salmon begins to flake and reaches 130–140°F internal temperature.
REMEMBER: Always cook to your preferred internal temperature, never time!
Finish & Serve: Remove salmon from heat and drizzle lightly with warmed Creamy Garlic Mustard Sauce by Terrapin Ridge Farms just before serving.
Recipe Note
Pro Tips: Cooking salmon closer to 130°F yields a juicier, more tender texture, while higher temperatures produce a firmer, more fully cooked result; always cook seafood to your preferred doneness and comfort level. Use a meat thermometer to ensure the salmon is cooked to your preferred level of doneness.
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