Cedar-Plank Salmon With Maple-Dijon Glaze

This cedar-plank salmon recipe combines gentle wood smoke with a sweet and tangy maple-Dijon glaze. Cooking the salmon on a cedar plank protects it from direct grill heat, helps retain moisture and adds smoky flavor without overpowering the fish.

It looks impressive enough for outdoor entertaining but requires only a few simple ingredients. Serve it directly from the plank for a beautiful centerpiece—after placing the hot plank on a heat-resistant platter or surface.

Cedar-Plank Salmon With Maple-Dijon Glaze

Preparation time: 15 minutes, plus plank-soaking time
Cooking time: Approximately 20–30 minutes
Servings: 6
Grill temperature: Approximately 375–400°F

Ingredients

• 1 untreated, food-safe cedar grilling plank
• 1 large skin-on salmon fillet, approximately 2 to 2 1/2 pounds
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup pure maple syrup
• 3 tablespoons Dijon mustard
• 1 tablespoon whole-grain mustard, optional
• 1 tablespoon fresh lemon juice
• 2 garlic cloves, finely minced
• 1 teaspoon lemon zest
• Fresh dill or parsley for garnish
• Lemon wedges for serving

Step 1: Soak the Cedar Plank

Submerge the cedar grilling plank in water according to the instructions supplied with it. Many planks require at least one hour of soaking, but preparation directions vary by product.

Use a heavy bowl or another clean object to keep the plank completely underwater. Never use treated construction lumber or an unidentified piece of cedar. The plank must be untreated and specifically intended for cooking.

Step 2: Prepare the Grill

Preheat the grill for covered, indirect cooking at approximately 375–400°F. On a gas grill, turn on the burners on one side and leave the other side off. On a charcoal grill, arrange the coals on one side.

The plank and salmon should cook primarily over the cooler section. Keep the lid closed as much as possible so the grill holds a steady temperature and the cedar produces gentle smoke.

Step 3: Make the Maple-Dijon Glaze

In a small bowl, whisk together the maple syrup, Dijon mustard, whole-grain mustard, lemon juice, garlic and lemon zest.

Divide the glaze between two small bowls. Use one portion on the raw salmon and reserve the untouched portion for glazing near the end of cooking. This prevents the serving glaze from contacting utensils used on raw fish.

Step 4: Prepare the Salmon

Check the salmon carefully for pin bones and remove any you find with clean kitchen tweezers. Pat the fish dry with paper towels.

Rub the flesh lightly with olive oil and season with kosher salt and black pepper. Place the salmon skin-side down on the soaked cedar plank. Brush the top evenly with the first portion of maple-Dijon glaze.

Step 5: Grill the Salmon

Place the loaded plank over indirect heat and close the grill lid. Cook until the salmon is nearly finished, generally about 20–30 minutes depending on the thickness of the fillet, the grill temperature and outdoor conditions.

Begin checking the internal temperature early. During the final few minutes, brush the fish with the reserved clean glaze.

The salmon should reach a safe internal temperature of 145°F in its thickest section. The flesh should be opaque and separate easily with a fork.

Step 6: Rest and Serve

Carefully transfer the plank from the grill to a heat-resistant platter or surface. Use long grill gloves and sturdy tools because the plank will be extremely hot.

Allow the salmon to rest for approximately five minutes. Garnish with fresh dill or parsley and serve with lemon wedges.

Do not place the hot plank directly on a table, countertop or serving surface that could be damaged by heat.

Important Cedar-Plank Grilling Safety Tips

• Use only an untreated plank labeled as safe for cooking.
• Soak the plank according to its package instructions.
• Cook primarily over indirect heat.
• Keep the grill lid closed while cooking.
• Never leave the grill unattended.
• Keep a spray bottle of water nearby for small flare-ups.
• If the plank ignites and cannot be controlled safely, shut down the grill and follow the grill manufacturer’s instructions.
• Use heat-resistant gloves when moving the plank.
• Allow the used plank to cool completely before disposal.

Why Use a Cedar Plank?

A cedar plank creates a barrier between the delicate salmon and the grill grates. The fish cooks gently while the heated wood releases a subtle smoky aroma.

Plank grilling also makes it easier to cook a large salmon fillet without it sticking to the grates or breaking apart when moved. The plank creates an attractive presentation for outdoor dinners and special occasions.

How to Prevent the Plank From Burning

Soaking helps make the plank more resistant to scorching, but it does not make the wood fireproof. Keep the majority of the plank away from direct flames and monitor it throughout cooking.

Some darkening, light smoking and charring around the edges are normal. Large flames or rapidly spreading fire are not. Move the plank farther from the heat if it begins burning aggressively.

How to Keep Salmon From Drying Out

• Select a fillet with an even thickness whenever possible.
• Leave the skin attached while grilling.
• Cook over controlled indirect heat.
• Use a thermometer instead of relying only on time.
• Begin checking the thickest area before the estimated cooking time ends.
• Allow the salmon to rest briefly before serving.

Can I Use Individual Salmon Fillets?

Yes. Individual portions will usually cook more quickly than a large side of salmon. Arrange them on the plank with a little space between each piece and begin checking their temperature early.

Choose similarly sized fillets so they finish cooking at approximately the same time.

What to Serve With Maple-Dijon Salmon

This salmon works well with simple grilled or chilled side dishes, including:

• Grilled asparagus
• Lemon-herb potatoes
• Grilled zucchini
• Wild rice
• Cucumber salad
• Mixed greens with a citrus vinaigrette
• Grilled corn
• Crusty bread

Frequently Asked Questions

How long should I soak a cedar plank?

Follow the instructions supplied with your specific plank. Many food-safe cedar planks require at least one hour of soaking, but the recommended preparation time varies.

Can I cook cedar-plank salmon on a gas grill?

Yes. Preheat the grill, then create an indirect cooking zone by turning off one section of burners. Place the plank over the cooler section and cook with the lid closed.

Can I make this on a charcoal grill?

Yes. Arrange the charcoal on one side of the grill and place the plank on the opposite side. Adjust the vents as needed to maintain a steady covered temperature.

Can I reuse the cedar plank?

Follow the plank manufacturer’s guidance. A heavily charred, cracked or grease-soaked plank should not be reused. Many grilling planks are intended for a single use.

What internal temperature should salmon reach?

Cook salmon to an internal temperature of 145°F, measured in the thickest portion with a food thermometer. The flesh should also appear opaque and separate easily with a fork.

Can I prepare the glaze ahead of time?

Yes. Prepare the glaze up to three days in advance and refrigerate it in a covered container. Stir it before using and divide it into separate portions before brushing the raw salmon.

Bring Cedar-Plank Cooking to Your Backyard

Cedar-plank salmon delivers smoky flavor without requiring complicated smoking equipment. With a food-safe plank, controlled indirect heat and an instant-read thermometer, you can prepare moist, flavorful salmon on a gas or charcoal grill.

Explore Sunzout modular outdoor kitchens, use the online configurator or request a free 3D design for your backyard.