Maple Glazed Cedar Plank Salmon Recipe

Prepare cedar plank

Soak the cedar grilling plank in cold water for at least 1 hour (up to 3 hours). Submerge fully or weigh down with a heavy plate; this prevents the plank from catching fire and produces aromatic smoke.

Trim and pat salmon

Pat 4 skin-on salmon fillets dry with paper towels. Trim any loose bits and check for pin bones; remove with kitchen tweezers if present. Lightly score the skin side with 2 shallow diagonal cuts to help render fat and promote even cooking.

Make the marinade/glaze

In a medium bowl, whisk together 1 cup pure maple syrup, 3 tbs soy sauce, 1 tbs Dijon mustard, 2 tbs fresh lemon juice, 2 tsp minced garlic, 1 tsp grated ginger and 1 tsp olive oil until smooth. Season with 1 tsp salt and 1 tsp freshly ground black pepper. Reserve 2 tbs of the maple mixture separately for finishing glaze.

Marinate salmon

Place salmon fillets in a shallow dish or resealable bag, skin side down. Pour the remaining marinade over the flesh, ensuring even coating. Marinate in the refrigerator for 20–30 minutes (no more than 1 hour) to avoid 'cooking' the fish with acid or over-sweetening the flesh.

Preheat grill

Preheat a gas or charcoal grill to medium heat, about 350–375°F (175–190°C). If using charcoal, bank coals to create indirect heat; if using gas, light only one side for indirect cooking.

Prepare plank for grilling

Drain the soaked cedar plank and pat lightly. Brush the plank lightly with 1 tsp olive oil to prevent sticking. Arrange a layer of thin lemon slices and a few sprigs of dill on the plank where the salmon will sit—this adds flavor and protects the fish from direct plank scorching.

Place salmon on plank

Remove salmon from marinade and let excess drip back into the bowl. Place fillets flesh-side up on top of the lemon-dill layer on the cedar plank. Reserve the skin side down. Spoon or brush a thin, even layer of the reserved maple mixture over the fillets (do not over-saturate).

Grill on plank

Place the cedar plank directly over indirect heat on the grill (not directly over the hottest coals or burners). Close the grill lid. Cook for 18–25 minutes depending on fillet thickness: start checking at 12–15 minutes. The salmon is done when it flakes easily with a fork at the thickest part and reaches an internal temperature of 125–130°F (52–54°C) for medium (or 135°F/57°C for well done).

Glaze and finish

In the last 3–4 minutes of cooking, brush the reserved 2 tbs maple glaze evenly over the fillets and close the lid to set the glaze. Watch carefully to prevent burning—the sugars will caramelize quickly.

Rest and serve

Carefully transfer the hot cedar plank (and salmon) to a heatproof surface using tongs and a spatula; allow to rest 3–5 minutes. Garnish with additional fresh dill sprigs and serve with the lemon slices. Optionally serve extra maple syrup on the side for drizzling.