INGREDIENTS
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2 Cedar Grilling Planks
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1/2 cup (120 ml) Dijon mustard
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1/4 cup (60 ml) honey
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1 tbsp (15 ml) balsamic vinegar
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2 tsp (10 ml) grated orange zest
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1 tsp (5 ml) minced fresh thyme plus extra for garnish
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2 tbsp (30 ml) extra-virgin olive oil
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4 (7 ounce/200 g) salmon fillets, skin on
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Kosher salt and freshly ground black pepper