Cedar Plank Salmon

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  Apple Juice, Water, Or White Wine (For Soaking The Planks)
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  Salmon
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  ¼ teaspoon kosher salt
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  ¼ teaspoon ground black pepper
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  Honey(30g)
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  Soy Sauce, Low Sodium(15g)
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  Mustard, Dijon(8g)

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  Garlic(5g)
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  Cayenne Pepper, Ground

Instructions

1. 1Pat the salmon fillets dry with paper towels and remove any remaining skin by running a sharp knife between the flesh and skin.
2. 2In a small bowl, whisk together the honey, soy sauce, Dijon mustard, minced fresh garlic, and ground cayenne pepper until combined.
3. 3Place the salmon fillets skin-side down on a cutting board or plate. Brush the honey mixture evenly over the top and sides of each fillet, reserving any extra glaze.
4. 4Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat for 2–3 minutes until very hot. Carefully place the salmon fillets skin-side up in the dry pan and cook for 6–8 minutes until the flesh is opaque and flakes easily with a fork, and the internal temperature reaches 135°F when checked with an instant-read thermometer.
5. 5During the last minute of cooking, brush the reserved honey mixture over the top of each fillet.
6. 6Transfer the cooked salmon to a plate and let rest for 3–5 minutes to retain moisture.
7. 7Divide the salmon evenly into 4 airtight meal prep containers while still warm, leaving space for any side dishes you plan to add.
8. 8Cool to room temperature before sealing the containers, then refrigerate for up to 4 days.