Go Back
Side of cedar plank salmon seasoned with pepper and salt, served with lemon halves
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
Cook Time 16 minutes
Soaking and preheating the plank 1 hour 5 minutes
Total Time 1 hour 31 minutes
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.