CFG Classic Burger Sauce

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  220 g Greek Yogurt (Nonfat)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  45 g Mayonnaise, Light
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  35 g Ketchup
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  12 g Mustard, Dijon

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

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  12 g Worcestershire Sauce

  Lea & Perrins is the standard. A little goes a long way.

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  6 g Hot Sauce, Frank'S RedHot
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  5 g Garlic powder
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  3 g Onion powder
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  2 g Paprika, Smoked

Instructions

1. 1Submerge the cedar planks in apple juice, water, or white wine and soak for at least 30 minutes to prevent burning on the grill.
2. 2Preheat a grill to medium-high heat (about 400–425°F). In a small bowl, whisk together the honey, low-sodium soy sauce, Dijon mustard, minced garlic, and cayenne pepper (if using) until smooth.
3. 3Pat the salmon fillets dry and season both sides evenly with the kosher salt and ground black pepper.
4. 4Place the soaked cedar planks directly on the grill grates and close the lid for 2–3 minutes until the planks begin to smoke lightly.
5. 5Lay the salmon fillets on the smoking planks. Brush the honey-soy glaze generously over the top of each fillet. Close the lid and cook for 12–15 minutes — no flipping needed — until the flesh is opaque, flakes easily with a fork, and reaches an internal temperature of 135°F.
6. 6During the last 2 minutes of cooking, brush any remaining glaze over the fillets for a second coat.
7. 7Remove the planks from the grill and let the salmon rest for 3–5 minutes before transferring.
8. 8Divide the salmon evenly into 4 airtight meal-prep containers. Cool to room temperature before sealing and refrigerate for up to 4 days.