Description
This Grilled Cedar Plank Salmon with a maple glaze is a smoky, sweet, and savory dinner that keeps the fish moist and flavorful. It offers restaurant-quality taste with minimal cleanup, making it perfect for weeknights or summer gatherings.
Ingredients
Scale
- 4 salmon fillets (about 6oz each / 1.3kg, center-cut)
- 1 large cedar plank (approx. 12x6 inches, Western Red Cedar)
- 1/3 cup (80ml) real maple syrup (Grade B or Dark Robust)
- 2 tablespoons (30ml) soy sauce (or tamari for gluten-free)
- 1 tablespoon (15g) Dijon mustard
- 3 cloves garlic, minced
- 1 large lemon (juiced and zested)
- 1 teaspoon freshly cracked black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 2 tablespoons (30g) butter, melted
- Salt, to taste
- Fresh dill or parsley, for garnish
- Lemon wedges, for serving
Instructions
- Soak the cedar plank in a large bucket or sink filled with water for at least 30 minutes (1 hour is better). Weigh it down to keep it submerged.
- While the plank soaks, whisk together the maple syrup, soy sauce, Dijon mustard, minced garlic, lemon juice, lemon zest, black pepper, and red pepper flakes in a small bowl to create the glaze.
- Rinse the salmon fillets and pat them dry. Score the top of each fillet in a cross-hatch pattern and season lightly with salt and pepper.
- Preheat your grill to medium-high heat (375-400°F / 190-205°C). Set up for indirect heat (bank coals to one side or turn off one burner on gas).
- Remove the soaked plank from water and place it on the grill grates over indirect heat. Let it heat for 5-10 minutes until it starts to smoke lightly.
- Brush the hot plank generously with melted butter.
- Place the salmon fillets skin-side down on the plank. Brush the top of each fillet with half of the maple glaze.
- Cover the grill and cook for 15-20 minutes without flipping. The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
- In the last 2-3 minutes, brush the remaining glaze over the salmon and close the lid to caramelize the glaze.
- Remove the plank from the grill and let it rest for 2 minutes. Garnish with fresh dill and serve with lemon wedges.
Notes
Do not skip soaking the plank, or it may catch fire. Use indirect heat to prevent the plank from burning too quickly. You can reuse the cedar plank 2-3 times by scraping off debris and rinsing it. If using a gas grill, ensure you are using indirect heat. Salmon is done at 145°F internal temperature.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 fillet with glaze
- Calories: 380
- Sugar: 15
- Sodium: 520
- Fat: 16
- Saturated Fat: 4
- Carbohydrates: 18
- Protein: 34
Keywords: cedar plank salmon, grilled salmon, maple glazed salmon, easy dinner, healthy seafood, gluten-free recipe, summer grilling