**Important Announcement: Regarding Glass Packaging**

Due to a temporary shortage of glass jars from our supplier, our current offerings are limited to our convenient and eco-friendly small and large pouch packaging. Spice and tea options in our signature glass jars will be restocked as soon as possible. We appreciate your patience and understanding during this time.


Your Cart is Empty

November 04, 2019 1 min read


2 tablespoons grainy Dijon mustard

2 tablespoons honey or pure maple syrup

1 teaspoon rosemary, minced

1 teaspoon, lemon zest

½ teaspoon Inspiced All The Smoke

¼ teaspoon black pepper

2 pounds salmon fillet with skin (1½” thick)

1 cedar grilling plank

1 orange or lemon, sliced 1/4" thick


  1. Soak cedar grilling plank in water to cover 2 hours, keeping it immersed.
  2. Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas);
  3. Stir together mustard, honey, rosemary, zest, All The Smoke, and black pepper.
  4. Spread mixture on the flesh side of salmon and let stand at room temperature 15 minutes.
  5. Spread citrus slices in a single layer on the plank.  
  6. Place salmon on citrus slices, skin side down (if salmon is too wide for plank, fold in thinner side to fit).
  7. Grill, covered with a lid, until salmon is just cooked through and edges are browned, 13 to 15 minutes. Remove plank from grill and let salmon stand on plank 5 minutes before serving.


Leave a comment

Comments will be approved before showing up.

Net Orders Checkout

Item Price Qty Total
Subtotal $0.00

Shipping Address

Shipping Methods