Cedar Plank Maple Mustard Salmon with Corn Succotash

Ingredients

For the Salmon:

• 4 salmon fillets (about 6 oz each, skin on)

• 1 cedar plank, soaked in water for at least 1 hour

• 3 tbsp pure maple syrup

• 2 tbsp Dijon mustard

• 1 tbsp whole-grain mustard

• 1 tbsp olive oil

• 1 clove garlic, minced

• 1 tsp soy sauce (optional, for depth)

• Salt and black pepper, to taste

• Fresh dill or parsley, for garnish

For the Corn Succotash:

• 2 tbsp olive oil or butter

• 2 cups fresh corn kernels (about 3–4 ears, or frozen/thawed)

• 1 red bell pepper, diced

• 1 small zucchini, diced

• 1 cup cherry tomatoes, halved

• ½ small red onion, finely chopped

• 2 cloves garlic, minced

• 2 tbsp fresh basil or parsley, chopped

• Salt and pepper, to taste

• Juice of ½ lemon

Instructions

1. Prepare the salmon glaze:

• In a small bowl, whisk maple syrup, Dijon, whole-grain mustard, olive oil, garlic, soy sauce, salt, and pepper.

2. Grill the salmon on a cedar plank:

• Preheat grill to medium (350–375°F / 175–190°C).

• Place soaked cedar plank on the grill for 3–5 minutes until lightly smoking.

• Lay salmon fillets on plank, skin-side down, and brush generously with glaze.

• Cover grill and cook 15–20 minutes, until salmon flakes easily with a fork (internal temp ~125°F for medium). Brush with more glaze halfway through.

3. Make the succotash:

• While salmon cooks, heat olive oil in a skillet over medium heat.

• Add onion and garlic, sauté 2–3 minutes until softened.

• Add corn, bell pepper, and zucchini. Cook 5–7 minutes until tender but crisp.

• Stir in cherry tomatoes, season with salt and pepper, and cook 2 more minutes.

• Finish with a squeeze of lemon juice and fresh basil/parsley.

4. Serve:

• Place a bed of corn succotash on each plate, top with a salmon fillet, and garnish with dill or parsley.