Cedar plank grilling is a fantastic way to infuse a subtle smoky aroma into salmon while keeping it moist and tender.
Using an untreated, food-safe cedar plank prevents toxins and imparts a natural, woodsy flavor to the fish.
This recipe pairs the delicate smokiness with a sweet and tangy maple glaze for an easy yet elegant meal.
Why You’ll Love This Recipe
- Grilling the salmon on a cedar plank imparts moisture and natural wood flavor, enhancing taste and texture.
- The maple glaze caramelizes slightly on the heat, balancing the smoky notes with sweetness.
- Cooking to an internal temperature of 145°F ensures the salmon is safe to eat and perfectly flaky without drying out.
Cedar Plank Grilled Salmon with Maple Glaze
Enjoy tender, smoky salmon infused with the natural aroma of cedar wood, topped with a sweet maple glaze. This easy cedar plank grilled salmon recipe ensures perfectly cooked fish at 145°F for juicy, flavorful results.
- Prep time
- 15 minutes
- Cook time
- 25 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 1 untreated food-grade cedar plank (about 12×7 inches)
- 4 salmon fillets (6 ounces each), skin on
- 1/4 cup pure maple syrup (60 ml)
- 2 tablespoons Dijon mustard (30 ml)
- 1 tablespoon soy sauce (15 ml)
- 1 tablespoon olive oil (15 ml)
- 1 teaspoon minced garlic (5 ml)
- 1/2 teaspoon freshly ground black pepper (2.5 ml)
- 1/4 teaspoon salt (1.25 ml)
- Fresh lemon wedges, for serving
Instructions
- Soak Cedar Plank Submerge the cedar plank in water for at least 1 hour to prevent burning during grilling. You can weigh it down with a heavy object to fully immerse.
- Prepare Maple Glaze In a small bowl, whisk together maple syrup, Dijon mustard, soy sauce, olive oil, minced garlic, salt, and black pepper until smooth.
- Prepare Salmon Pat the salmon fillets dry with paper towels. Place them skin-side down on the soaked cedar plank. Brush the maple glaze evenly over the tops of each fillet.
- Preheat Grill and Grill Salmon Preheat your grill to medium heat, about 350°F (175°C). Place the cedar plank with salmon directly on the grill grates. Cover and cook for 20-25 minutes until the salmon reaches an internal temperature of 145°F (63°C) and flakes easily with a fork. Avoid opening the grill too frequently to maintain heat.
- Serve Carefully remove the cedar plank from the grill using tongs or a spatula. Serve salmon hot with fresh lemon wedges on the side.
Helpful Tips
- Always use an untreated, food-grade cedar plank specifically sold for cooking to avoid harmful chemicals.
- If you can’t find cedar planks, soak wooden skewers or use a disposable aluminum tray, though the cedar flavor won’t be present.
- Check the water level in your grill occasionally to avoid flare-ups as the cedar plank can sometimes cause dripping.
- Let the salmon rest for a few minutes after grilling to allow juices to redistribute.
Storage and Make-Ahead
Leftover grilled salmon can be stored in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a low oven or microwave to avoid drying out the fish.
Do not reuse the cedar plank; discard after use to prevent bacteria buildup.
Frequently Asked Questions
Can I use other types of wood planks besides cedar?
Yes, you can use other food-grade wood planks such as alder, maple, or hickory, but cedar is preferred for its distinct aroma and mild flavor that complements salmon.
How do I know when the salmon is fully cooked?
The salmon is fully cooked when it reaches an internal temperature of 145°F (63°C) and flakes easily with a fork. Use a meat thermometer for accuracy.
Do I have to soak the cedar plank before grilling?
Yes, soaking the cedar plank for at least an hour helps prevent it from catching fire and creates steam that infuses moisture and flavor into the salmon.
More Recipes to Try
Food Safety and Allergen Notes
Use only an untreated cedar plank sold for cooking, follow its soaking directions, and cook salmon to 145°F (63°C). This recipe contains fish and may contain soy or wheat in the glaze, depending on the sauce used.
Leave a Reply