Description
This cedar plank grilled salmon features a sweet and tangy maple mustard glaze. The plank steams the fish in its own juices, ensuring it stays moist and infuses it with a smoky cedar aroma without sticking to the grill.
Ingredients
Scale
- 1–2 Cedar Planks (Western Red Cedar, labeled safe for grilling)
- 1.5 lbs Salmon Fillets (center-cut, skin-on or skin-off)
- Kosher Salt (to taste)
- Freshly Cracked Black Pepper (to taste)
- 1/4 cup Pure Maple Syrup (Grade A Dark Amber)
- 2 tablespoons Dijon Mustard
- 1 tablespoon Soy Sauce (or Tamari for gluten-free)
- 1 tablespoon Fresh Lemon Juice
- 2 cloves Garlic, minced
- 1 teaspoon Dried Dill (or 1 tablespoon fresh chopped dill)
- 1/2 teaspoon Red Pepper Flakes (optional)
- Olive or Vegetable Oil (for brushing plank)
- Fresh Lemon Wedges (for garnish)
- Fresh Dill Sprigs (for garnish)
Instructions
- Soak the cedar planks in a large container of cold water for at least 30 minutes (up to 2 hours) to prevent burning.
- Preheat your grill to medium-high heat (approx. 400°F / 200°C). For charcoal grills, arrange coals for indirect heat.
- Pat salmon fillets dry with paper towels and season both sides lightly with salt and pepper.
- In a small saucepan over low heat or a microwave-safe bowl, combine maple syrup, Dijon mustard, soy sauce, lemon juice, minced garlic, dried dill, and red pepper flakes. Whisk until smooth and warm slightly (do not boil).
- Remove planks from water, shake off excess, and pat dry. Place planks on the hot grill grate over indirect heat.
- Brush the surface of the hot plank with a little oil.
- Place salmon fillets on the plank, skin-side down if skin-on. Close the grill lid and cook for 12-15 minutes without flipping.
- At the 10-minute mark, brush the top of the salmon generously with the maple mustard glaze. Continue cooking for another 2-5 minutes until salmon flakes easily and reaches an internal temperature of 145°F (63°C).
- Remove plank from grill using oven mitts and place on a heat-safe surface. Let salmon rest for 2-3 minutes.
- Garnish with fresh lemon wedges and dill. Serve immediately.
Notes
[‘Do not skip soaking the plank; it prevents the wood from catching fire.’, ‘Use indirect heat to avoid charring the outside before the inside is cooked.’, ‘Apply the glaze in the last 5 minutes of cooking to prevent the maple syrup from burning.’, ‘Salmon continues to cook after removal; pull at 140°F for a final temp of 145°F.’, ‘Leftover planks can be dried and reused if not charred to ash.’]
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 fillet per serving
- Calories: 380
- Sugar: 10
- Sodium: 450
- Fat: 22
- Saturated Fat: 4
- Carbohydrates: 12
- Protein: 34
Keywords: cedar plank salmon, grilled salmon, maple mustard glaze, summer dinner, healthy seafood, gluten-free options, dairy-free