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Flavorful Cedar Plank Salmon with Maple Glaze

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A simple yet impressive cedar plank salmon recipe featuring a sweet and smoky maple glaze, perfect for grilling or oven baking. Ready in about 30 minutes, it delivers tender, juicy salmon with a cozy smoky flavor.

Ingredients

  • Salmon fillets (6-8 ounces / 170-225 g each, skin-on)
  • Cedar plank (untreated, food-grade, soaked in water for at least 1 hour)
  • Pure maple syrup (1/4 cup / 60 ml)
  • Dijon mustard (1 tablespoon / 15 ml)
  • Garlic powder (1/2 teaspoon / 2.5 ml)
  • Smoked paprika (1/2 teaspoon / 2.5 ml)
  • Salt (to taste)
  • Freshly ground black pepper (to taste)
  • Olive oil (1 tablespoon / 15 ml)
  • Fresh lemon wedges (optional, for serving)

Instructions

  1. Soak the cedar plank in water for at least 1 hour to prevent burning and allow gentle steaming. Optionally add a splash of apple juice or white wine to the soaking water for extra aroma.
  2. Pat salmon fillets dry with paper towels. Brush each fillet lightly with olive oil to help the glaze stick and prevent sticking to the plank.
  3. In a small bowl, whisk together maple syrup, Dijon mustard, garlic powder, smoked paprika, salt, and pepper to taste until smooth.
  4. Preheat grill to medium heat (350°F to 400°F / 175°C to 200°C) or oven to 400°F (200°C).
  5. Place the soaked cedar plank directly over the heat source on the grill. After 3-5 minutes, once it starts to crackle and smoke, place salmon fillets skin-side down on the plank.
  6. Brush the maple glaze generously over the salmon, covering top and sides.
  7. Close the grill lid and cook salmon on the plank for 15-20 minutes, avoiding lifting the lid to keep smoke inside. Salmon should flake easily and reach an internal temperature of 125°F (52°C) for medium or 145°F (63°C) for well done.
  8. Remove the plank from the grill and wrap loosely in aluminum foil. Let salmon rest for 5 minutes to lock in juices.
  9. Serve salmon warm, optionally squeezing fresh lemon wedges over the top.

Notes

Soak cedar plank for at least 1 hour to prevent burning. Use skin-on salmon for moisture retention. Apply glaze in layers for stickier finish. Avoid overcooking by using a meat thermometer. Let salmon rest wrapped in foil to lock in juices. Cedar planks can be reused 2-3 times if cleaned and dried properly.

Nutrition

Keywords: cedar plank salmon, maple glaze, grilled salmon, easy salmon recipe, smoky salmon, healthy salmon, outdoor grilling, oven baked salmon

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