Cedar Plank Salmon With Maple Dijon Glaze (Grill or Oven)

This cedar plank salmon cooks on a soaked cedar board right on the grill, so the fish picks up a gentle, woodsy smoke and never sticks to the grate. A simple maple-Dijon glaze caramelizes on top while the plank keeps the salmon incredibly moist. It looks impressive enough for guests, yet it’s mostly hands-off: soak the plank, brush on the glaze, close the lid and wait about 15 minutes.

Below you’ll find what you need, how to soak and preheat the plank, step-by-step grilling instructions, an oven method, safety tips, and how to reuse your plank. The printable recipe card is at the bottom.

What You Need

Equipment

• 1 untreated cedar grilling plank, about 7×15 inches (18×38 cm), sold for cooking. Never use lumber from a hardware store, which may be treated.
• A gas or charcoal grill with a lid
• A spray bottle of water for flare-ups, long tongs, and an instant-read thermometer

Ingredients

• Salmon, 1½ lb (680 g), a side or 4 fillets, skin on, about 1 inch (2.5 cm) thick.
• Maple syrup, 2 tablespoons.
• Dijon mustard, 1 tablespoon.
• Olive oil, 1 tablespoon.
• Garlic, 1 clove, finely grated.
• Diamond Crystal kosher salt, 1 teaspoon, or ½ teaspoon table salt, and black pepper, ½ teaspoon.
• Lemon wedges and chopped parsley or dill, to serve.

How to Make Cedar Plank Salmon (Step by Step)

1. Soak the plank

Submerge the plank in water for at least 1 hour, and up to 4 hours, weighing it down with a heavy mug or can so it stays under. A soaked plank smolders and steams instead of catching fire.

2. Prep the salmon and glaze

Pat the salmon dry and remove any pin bones. Season the flesh with the salt and pepper. Whisk the maple syrup, Dijon, olive oil and garlic.

3. Heat the grill and the plank

Heat the grill to medium, about 375 to 400°F (190 to 200°C). Place the soaked plank on the grate, close the lid and heat it for 3 to 5 minutes, until it starts to crackle and smoke lightly. Flip the plank over so the preheated side faces up.

4. Add the salmon

Place the salmon on the plank, skin side down, and brush the top with the glaze. Close the lid.

5. Grill

Cook for 12 to 20 minutes, depending on thickness, until the salmon flakes easily and reaches 145°F (63°C) in the thickest part, the FDA’s recommended temperature for fish. Check every few minutes; if the plank edges catch fire, mist them with water and lower the heat slightly.

6. Serve

Carry the salmon to the table right on the plank (set it on a heatproof board or tray), and serve with lemon wedges and herbs. The fish lifts easily off the skin.

Cedar Plank Salmon in the Oven

No grill? Heat the oven to 400°F (200°C). Place the soaked plank on a rimmed baking sheet, put the salmon on top, brush with the glaze and bake for 15 to 20 minutes, until it reaches 145°F (63°C). The smoky flavor is milder than on the grill, but the wood still adds a subtle aroma and the fish stays very moist.

Safety Tips for Grilling on a Plank

• Soak it well. A dry plank can catch fire.
• Stay close to the grill and keep a spray bottle of water nearby for flare-ups.
• Use medium, not high, heat. Very high heat burns through the plank before the salmon is done.
• Move the plank with long tongs or a wide spatula, and set it on a heatproof surface; it stays hot for a while.
• Make sure the embers are out before throwing a used plank away; soak it in water first.

Chef Emma’s Tips

• Match the plank to the fish. The salmon should fit with about ½ inch (1 cm) of wood showing around it, so juices don’t drip into the fire.
• Glaze late if it’s sweet. For thicker sides, brush on half the glaze at the start and the rest for the last 5 minutes so it doesn’t over-darken.
• Season the plank lightly with a little salt before adding the fish for extra flavor.
• Thick or thin? Thin tail pieces cook in 10 to 12 minutes; a thick center cut may need 20.

Gas vs Charcoal Setup

On a gas grill, heat all burners to medium, then turn the burner directly under the plank down to medium-low once the salmon goes on, so the wood smolders rather than burns. On a charcoal grill, spread the coals over two-thirds of the grill and place the plank on the cooler edge of the hot zone, rotating it once halfway through. Either way, keep the lid closed to hold in the smoke and heat.

Other Woods to Try

Cedar is the classic, with a slightly sweet, aromatic smoke that suits rich fish. Alder is milder and traditional for salmon in the Pacific Northwest. Maple and cherry planks give a subtle, sweet smoke that pairs well with the maple glaze. Use any wood sold as a food-safe grilling plank, and soak it the same way.

Glaze Variations

• Brown sugar and smoked paprika: 2 tablespoons brown sugar, 1 teaspoon smoked paprika, ½ teaspoon garlic powder and salt, rubbed on dry.
• Lemon herb: olive oil, lemon zest, dill and garlic, with no sugar.
• Soy ginger: 2 tablespoons soy sauce, 1 tablespoon honey, 1 teaspoon grated ginger and a splash of rice vinegar.

Prefer the fish directly on the grates? See how to grill salmon. For an indoor option, try our baked sockeye salmon or a complete one pan salmon with vegetables. Browse more salmon recipes.

Can You Reuse a Cedar Plank?

Sometimes. If the plank is only lightly charred, scrub it with hot water (no soap, which soaks into the wood), let it dry completely, and reuse it once or twice. Once it’s deeply charred or cracked, replace it; a thin, charred plank can catch fire more easily.

Storing Leftovers

Refrigerate leftover salmon within 2 hours in a covered container and eat it within 3 to 4 days. The smoky flavor is lovely cold, flaked over a salad or into salmon cakes. Storage times follow the FoodSafety.gov cold food storage chart.

Cedar Plank Salmon FAQs

How long do you soak a cedar plank?

At least 1 hour, and up to 4 hours. Keep it fully submerged with a weight on top.

Do you flip salmon on a cedar plank?

No. Cook it skin side down for the whole time with the grill lid closed.

What temperature should the grill be for plank salmon?

Medium heat, about 375 to 400°F (190 to 200°C).

Why did my plank catch fire?

It wasn’t soaked long enough, the heat was too high, or the plank sat directly over strong flames. Mist it with water and move it to a cooler part of the grill.

Cedar Plank Salmon Recipe Card

Calories are an estimate per serving (farmed Atlantic salmon with the maple-Dijon glaze) based on USDA FoodData Central values.

Chef Emma

Cedar Plank Salmon with Maple Dijon Glaze

Skin-on salmon grilled on a soaked cedar plank with a maple syrup, Dijon and garlic glaze until moist, glazed and lightly smoky.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 16 minutes mins

Soaking and preheating the plank 1 hour hr 5 minutes mins

Total Time 1 hour hr 31 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 410

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/2 lb salmon 680 g, side or 4 fillets, skin on, about 1 inch thick
• 2 tbsp maple syrup
• 1 tbsp Dijon mustard
• 1 tbsp olive oil
• 1 clove garlic finely grated
• 1 tsp Diamond Crystal kosher salt plus 1/2 tsp black pepper
• lemon wedges and parsley or dill to serve

Equipment

• Untreated cedar grilling plank
• Grill with a lid
• Spray bottle of water
• Instant-read thermometer

Method

 

1. Soak the cedar plank in water, weighted down, for 1 to 4 hours.
2. Pat the salmon dry, remove pin bones, and season with salt and pepper. Whisk the maple syrup, Dijon, oil and garlic.
3. Heat the grill to medium (375 to 400°F). Preheat the plank on the grate 3 to 5 minutes until it crackles, then flip it.
4. Place the salmon skin side down on the plank and brush with the glaze. Close the lid.
5. Grill 12 to 20 minutes, until 145°F (63°C) in the thickest part; mist any flames with water.
6. Serve on the plank with lemon and herbs.

Notes

Oven: soaked plank on a sheet pan at 400°F for 15 to 20 minutes. Never leave a plank unattended on the grill. Calories are an estimate per serving from USDA FoodData Central values.