Pin This The first time I grilled salmon on a cedar plank, it was a warm summer evening, and the smell of the cedar filling the air was simply magical. The sound of sizzling as the salmon hit the plank and the slow rise of smokiness made the anticipation almost unbearable. I can still picture my friends gathered around the grill, laughing, with plates in hand, ready for a delicious feast. This dish has a way of turning a simple meal into a festive occasion. Its sweet, tangy glaze always leaves everyone wanting seconds!
I vividly remember the time I made this for my family’s backyard barbecue. As soon as the salmon came off the grill, there was a moment of silence followed by delighted cheers. The vibrant colors of the glaze glistening on the fish made it feel like a work of art. Everyone couldn’t wait to dig in, and I savored the compliments for days. That day really exemplified how food can bring people together and create lasting memories.
Ingredients
- 4 salmon fillets: They should be skin-on for added flavor and to help hold the fish together.
- 1 untreated cedar plank: This is the secret to infusing a smoky flavor that’s hard to replicate.
- 3 tbsp pure maple syrup: Adds sweetness and carries the glaze beautifully.
- 2 tbsp Dijon mustard: Provides a tangy kick that balances the sweetness of the syrup.
- 1 tbsp whole grain mustard: Optional, but it adds a lovely texture.
- 1 tbsp olive oil: Keeps the glaze smooth and helps it adhere to the salmon.
- 1 tbsp fresh lemon juice: Brightens the flavors and adds freshness.
- 1 garlic clove: Minced, for that aromatic touch.
- 1/2 tsp smoked paprika: Enhances the smokiness—perfect for this dish!
- Salt and freshly ground black pepper: Essential for seasoning.
- 2 tbsp fresh dill or flat-leaf parsley: For garnish—a touch of color and freshness.
- Lemon wedges: To serve on the side, because nothing pairs better with salmon!
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Instructions
- Soak the Cedar Plank:
- Begin by soaking the cedar plank in water for at least one hour—this is crucial to prevent it from catching fire. Weigh it down to ensure it stays submerged.
- Preheat the Grill:
- Get your grill ready by preheating it to medium heat, around 190°C/375°F. This ensures even cooking of the salmon.
- Make the Glaze:
- In a mixing bowl, whisk together the maple syrup, Dijon mustard, whole grain mustard, olive oil, lemon juice, minced garlic, smoked paprika, salt, and pepper until smooth. The aroma will make your mouth water!
- Prepare the Salmon:
- Pat the salmon fillets dry with paper towels and lightly season with salt and pepper. This helps to enhance the flavor of the fish.
- Heat the Cedar Plank:
- Place the soaked cedar plank on the preheated grill, close the lid, and let it heat for about two minutes until it starts to smoke. The sound of sizzling will let you know it’s time for the salmon.
- Add the Salmon:
- Carefully arrange the salmon fillets on the plank, skin-side down, and brush each fillet generously with the maple Dijon glaze. The colors contrast so beautifully!
- Grill the Salmon:
- Close the lid and cook the salmon for 15-20 minutes, brushing with extra glaze halfway through. It’s perfect when it flakes easily with a fork!
- Rest and Garnish:
- Once done, carefully remove the plank from the grill and let the salmon rest for a couple of minutes. Then, garnish it with fresh dill or parsley and serve with lemon wedges for that extra zing.
Pin This 
Pin This This dish has a special place in my heart; serving it directly on the cedar plank creates an inviting atmosphere that sparks conversation. It’s not just about the food, but the whole experience of gathering around the grill, sharing stories, and enjoying the moment.
Tips for the Perfect Grill
Ensure your grill is well-oiled before placing the plank to prevent sticking, creating a beautiful, cohesive presentation. By positioning the salmon away from direct flames, you’ll achieve perfect cooking without burning.
Serving Suggestions
Pair this dish with grilled asparagus or wild rice for a complete meal. A fresh salad with a citrus dressing is lovely, adding brightness to the flavors.
Storing Leftovers
If there’s any leftover salmon (which is rare!), store it in an airtight container in the fridge for up to two days. It makes an excellent addition to salads or wraps!
- Always cool the salmon to room temperature before storing.
- Try mixing it into a creamy pasta dish for a quick lunch.
- Reheat gently to keep it from drying out.
Pin This 
Pin This Cooking is all about making connections—whether it's with your loved ones or the delightful flavors on your plate. Enjoy every bite and every moment!
Recipe Questions & Answers
- → How do I prevent the cedar plank from burning?
Soak the cedar plank in water for at least 1 hour before grilling to help prevent burning.
- → Can I use other types of fish?
While salmon is recommended, other sturdy fish like trout or swordfish can also work well on a cedar plank.
- → What can I serve with this dish?
This flavorful salmon pairs well with grilled asparagus, roasted potatoes, or wild rice for a complete meal.
- → Is there a substitute for maple syrup?
You can swap maple syrup for honey, but the flavor will be less smoky-sweet.
- → How do I know when the salmon is done?
The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
