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Cedar Plank Salmon with Maple Dijon Glaze

Cedar Plank Salmon with Maple Dijon Glaze

Cedar plank salmon grills gently over medium heat, picking up a light wood-smoke aroma while staying moist and tender. A maple dijon glaze with lemon, garlic, and herbs gives the fish a glossy finish and balanced sweet-savory flavor.

Prep: 40 min · Cook: 20 min · Total: 60 min · Serves: 4

Ingredients

  • 1.5 tbsp dijon mustard
  • 2 cloves garlic (minced)
  • 1.5 lb salmon fillet (skin-on, pin bones removed)
  • 1 tbsp lemon juice (freshly squeezed)
  • 1 tbsp fresh dill (chopped)
  • 0.75 tsp kosher salt
  • 2 tbsp pure maple syrup
  • 1 plank cedar grilling plank (untreated, about 6 by 14 inches)
  • 1 tbsp extra-virgin olive oil
  • 0.5 tsp black pepper (freshly ground)
  • 2 tbsp fresh parsley (chopped)
  • 1 medium lemon (thinly sliced)
  • 1 tsp lemon zest (finely grated)

Instructions

  1. Place the untreated cedar grilling plank in a rimmed baking sheet or roasting pan, cover it completely with cool water, and weigh it down with a small bowl so it stays submerged for 30 minutes; the plank should look thoroughly damp before grilling.
  2. Pat the 1.5 lb skin-on salmon fillet dry with paper towels on a clean cutting board, check again for pin bones, and keep the fish separate from ready-to-eat ingredients; wash your hands, knife, board, and counter with hot soapy water after handling the raw fish.
  3. Whisk the 2 tbsp pure maple syrup, 1.5 tbsp Dijon mustard, 1 tbsp extra-virgin olive oil, 1 tbsp freshly squeezed lemon juice, 1 tsp lemon zest, 2 minced garlic cloves, 1 tbsp chopped fresh dill, 0.75 tsp kosher salt, and 0.5 tsp black pepper in a small bowl for about 30 seconds, until the glaze is smooth and glossy.
  4. Brush the flesh side of the salmon evenly with about two-thirds of the maple Dijon glaze using a pastry brush, then let the fish stand on the cutting board at cool room temperature for 10 minutes while the grill heats; reserve the remaining glaze in the clean bowl and do not touch it with the brush after it contacts raw fish.
  5. Heat a gas or charcoal grill to medium heat, about 375°F to 400°F, with the lid closed for 10 minutes; set up the grill for indirect cooking by leaving one burner off or banking the coals to one side.
  6. Remove the cedar plank from the water, shake off excess water, and place it directly over the hot side of the grill grates for 3 to 4 minutes, until the underside begins to crackle lightly and release a cedar aroma but is not flaming.
  7. Using long tongs, flip the plank and move it to the indirect-heat side of the grill; arrange the thinly sliced lemon down the center of the hot plank in a single layer to make a bed for the salmon.
  8. Place the salmon skin-side down on top of the lemon slices, close the grill lid, and cook over indirect medium heat for 12 minutes, maintaining 375°F to 400°F; the edges should begin to turn opaque while the center remains slightly translucent.
  9. Open the grill, brush the salmon with the reserved clean glaze using a clean pastry brush, close the lid, and continue grilling for 4 to 8 minutes, until the thickest part of the fish is opaque, flakes easily with a fork, and registers 145°F (63°C) on an instant-read thermometer.
  10. If the cedar plank begins to flame at any point, use a spray bottle to mist only the burning edge with water, close the lid again, and continue cooking over indirect heat until the salmon reaches the safe internal temperature.
  11. Use a large grill spatula to transfer the salmon on the cedar plank to a heatproof sheet pan, then let the fish rest for 3 minutes so the juices settle and the carryover heat finishes the texture.
  12. Sprinkle the salmon with 2 tbsp chopped fresh parsley, portion it into 4 servings with a fish spatula, and serve immediately from the plank or on warm plates with the grilled lemon slices.

Nutrition (per serving)

  • Calories: 361
  • Protein: 35 g
  • Fat: 19 g
  • Carbohydrates: 10 g
  • Fiber: 1 g
  • Sugar: 7 g
  • Sodium: 560 mg

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