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Savory Cedar Plank Salmon Recipe with Easy Sweet Maple Glaze

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A quick and easy cedar plank salmon recipe featuring a smoky aroma and a perfectly balanced sweet maple glaze, ideal for weeknight dinners or casual gatherings.

Ingredients

Scale
  • 4 salmon fillets, skin-on, about 6 ounces (170 grams) each
  • 1 food-grade cedar plank, soaked for at least 1 hour
  • 1/4 cup (60 ml) pure maple syrup
  • 2 tablespoons (30 ml) Dijon mustard
  • 1 tablespoon (15 ml) low-sodium soy sauce
  • 2 cloves garlic, minced
  • 1 tablespoon (15 ml) fresh lemon juice
  • 1 tablespoon (15 ml) olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Optional herbs: fresh thyme or dill sprigs for garnish

Instructions

  1. Soak the cedar plank in water for at least 1 hour to prevent burning and impart smoky flavor.
  2. In a large bowl, whisk together maple syrup, Dijon mustard, soy sauce, minced garlic, lemon juice, and olive oil to prepare the glaze.
  3. Preheat grill to medium-high (about 375°F/190°C) or set oven broiler to high with rack about 6 inches from heat source.
  4. Pat salmon fillets dry with paper towels and season with salt and freshly ground black pepper.
  5. Place the soaked cedar plank on the grill grates or a baking sheet if using the oven.
  6. Arrange salmon fillets skin-side down on the cedar plank.
  7. Brush the maple glaze generously over the top of each salmon fillet, reserving some glaze for serving if desired.
  8. Close grill lid or oven door and cook salmon for 12-15 minutes until it flakes easily with a fork and reaches an internal temperature of 125°F (52°C).
  9. Carefully remove the cedar plank using tongs and let the salmon rest for 3-5 minutes to allow juices to redistribute.
  10. Garnish with fresh thyme or dill if desired and serve warm.

Notes

Soak the cedar plank for at least 1 hour to prevent burning. Use skin-on salmon for moisture retention and easier handling. Watch for flare-ups when grilling due to the glaze sugars. Use a meat thermometer to avoid overcooking; salmon is best at 125°F (52°C). Let salmon rest after cooking for juiciness. Leftovers keep well refrigerated for up to 3 days and reheat gently at 275°F (135°C).

Nutrition

Keywords: cedar plank salmon, maple glaze, grilled salmon, easy salmon recipe, weeknight dinner, smoky salmon, sweet glaze, healthy salmon

Find it online: https://forkifyfun.com/savory-cedar-plank-salmon-recipe-with-easy-sweet-maple-glaze/