Print

Flavorful Cedar Plank Salmon Recipe with Easy Maple Dijon Glaze

cedar plank salmon - featured image
Print Recipe

A quick and easy cedar plank salmon recipe featuring a sweet and tangy maple Dijon glaze that delivers smoky, juicy, and flavorful salmon perfect for grilling or broiling.

Ingredients

Scale
  • 4 skin-on salmon fillets (6 ounces / 170 grams each), fresh or thawed, wild-caught preferred
  • 1 large cedar grilling plank, soaked in water for at least 1 hour
  • 3 tablespoons pure maple syrup
  • 2 tablespoons Dijon mustard
  • 1 clove garlic, minced
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon kosher salt, or to taste
  • ¼ teaspoon freshly ground black pepper
  • Fresh herbs (optional): a few sprigs of dill or parsley for garnish

Instructions

  1. Soak the cedar plank in water for at least 1 hour to prevent burning during cooking.
  2. In a small mixing bowl, whisk together maple syrup, Dijon mustard, minced garlic, lemon juice, olive oil, salt, and black pepper until smooth and glossy.
  3. Preheat the grill to medium-high heat (375-400°F) or preheat the oven broiler, positioning the rack about 6 inches from the heat source.
  4. Pat the salmon fillets dry with paper towels. Place them skin-side down on the soaked cedar plank and brush generously with the maple Dijon glaze.
  5. Place the cedar plank directly on the grill grates or in the oven. Close the lid or door and cook for 12-15 minutes, until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
  6. Halfway through cooking, brush another layer of glaze on the salmon to build flavor and glossiness.
  7. Remove the plank from heat and let the salmon rest for 3-5 minutes to allow juices to redistribute.
  8. Garnish with chopped fresh dill or parsley if desired before serving.

Notes

Soak the cedar plank thoroughly to prevent burning and create steam that keeps the salmon moist. Use a meat thermometer to ensure salmon reaches 145°F for perfect doneness. Rest salmon after cooking to allow juices to redistribute. If cedar planks are unavailable, use a cast iron grill pan with soaked wood chips or a foil packet with wood chips. Glaze can be prepared ahead and stored in the fridge for up to 2 days.

Nutrition

Keywords: cedar plank salmon, maple Dijon glaze, grilled salmon, easy salmon recipe, smoky salmon, healthy salmon, quick dinner, gluten-free salmon

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