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Perfect Cedar Plank Salmon Recipe with Easy Maple Dijon Glaze

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This cedar plank salmon recipe features a smoky, slightly sweet crust with a maple Dijon glaze that keeps the fish moist and flavorful. Quick and easy to prepare, it’s perfect for grilling season and impresses with minimal effort.

Ingredients

Scale
  • Four 6-ounce (170 g) skin-on salmon fillets, preferably wild-caught
  • 1 food-safe cedar plank, soaked in water for at least 1 hour
  • 1/4 cup (60 ml) pure maple syrup
  • 2 tablespoons Dijon mustard
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • Fresh herbs (dill or parsley), optional for garnish

Instructions

  1. Soak the cedar plank in water for at least 1 hour, weighing it down to prevent floating.
  2. In a mixing bowl, whisk together maple syrup, Dijon mustard, minced garlic, lemon juice, and olive oil until smooth.
  3. Pat salmon fillets dry with paper towels and season both sides with salt and pepper.
  4. Preheat grill to medium heat (about 350°F / 175°C). For charcoal grills, bank coals to one side for indirect grilling.
  5. Remove cedar plank from water, pat dry, and place directly on grill grates. Close lid and heat for 3-5 minutes until it starts to smoke and crackle.
  6. Place salmon fillets skin-side down on the cedar plank and brush generously with the maple Dijon glaze.
  7. Close grill lid and cook salmon for 12-15 minutes until opaque and flaky, or until internal temperature reaches 145°F (63°C).
  8. Halfway through cooking, brush salmon again with glaze to build a sticky, caramelized coating.
  9. Remove cedar plank with salmon from grill using tongs or spatula and let rest for 3-5 minutes.
  10. Garnish with fresh herbs if desired and serve warm, directly on the plank or transferred to plates.

Notes

Soak the cedar plank for at least 1 hour to prevent burning and create gentle smoke. Use medium heat to avoid charring the plank or overcooking the salmon. Brush glaze twice for a sticky, caramelized finish but avoid over-brushing early to prevent burning. Use tongs or oven mitts to handle hot cedar plank safely. Leftovers keep well refrigerated for up to 3 days and reheat gently in the oven wrapped in foil.

Nutrition

Keywords: cedar plank salmon, maple Dijon glaze, grilled salmon, easy salmon recipe, healthy salmon, smoky salmon, summer grilling

Find it online: https://tastytuck.com/perfect-cedar-plank-salmon-recipe-with-easy-maple-dijon-glaze/