Print

Flavorful Cedar Plank Grilled Salmon Recipe with Easy Maple Mustard Glaze

cedar plank grilled salmon - featured image
Print Recipe

This cedar plank grilled salmon features a smoky aroma complemented by a sweet and tangy maple mustard glaze. It’s a quick, easy, and impressive dish perfect for any grilling occasion.

Ingredients

Scale
  • 4 skin-on salmon fillets (6 ounces / 170 grams each), fresh or thawed, wild-caught if possible
  • 1 cedar plank (roughly 12 x 6 inches), soaked in water for at least 1 hour
  • 3 tablespoons pure maple syrup
  • 2 tablespoons Dijon mustard
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon chopped fresh dill or parsley (optional garnish)

Instructions

  1. Soak the cedar plank in water for at least 60 minutes to prevent burning and allow it to release smoke slowly while grilling.
  2. In a small bowl, whisk together 3 tablespoons pure maple syrup, 2 tablespoons Dijon mustard, 1 tablespoon fresh lemon juice, and 2 cloves minced garlic until smooth. Set aside.
  3. Preheat the grill to medium heat, around 375°F (190°C). Lightly oil the grill grates to avoid sticking.
  4. Pat the salmon fillets dry with paper towels. Brush each with 1 tablespoon olive oil, then sprinkle evenly with 1 teaspoon kosher salt and ½ teaspoon freshly ground black pepper.
  5. Remove the cedar plank from water and place it on the grill. Arrange the salmon fillets skin-side down directly on the plank.
  6. Generously brush the maple mustard glaze over the top of each salmon fillet.
  7. Close the grill lid and cook for approximately 15-20 minutes, depending on thickness, until salmon turns opaque and flakes easily with a fork. Internal temperature should reach about 125°F (52°C) for medium doneness.
  8. Halfway through cooking (about 8 minutes), open the grill briefly to brush another coat of glaze on the salmon to build a glossy, flavorful crust.
  9. Carefully transfer the cedar plank with salmon off the grill using tongs or a spatula. Let it rest for 5 minutes to allow juices to redistribute before serving.
  10. Sprinkle chopped fresh dill or parsley on top for garnish and serve warm.

Notes

Soak the cedar plank for at least 1 hour to prevent burning and ensure gentle smoke. Use a meat thermometer to avoid overcooking salmon; aim for 125°F (52°C) for moist, flaky texture. Apply glaze twice during grilling for a glossy crust. Keep a spray bottle of water nearby to control flare-ups. If no grill is available, bake on a soaked cedar plank at 400°F (200°C) for about 20 minutes.

Nutrition

Keywords: cedar plank salmon, grilled salmon, maple mustard glaze, cedar plank grilling, easy salmon recipe, healthy salmon, gluten-free salmon, dairy-free salmon

Find it online: https://atomicbite.com/flavorful-cedar-plank-grilled-salmon-recipe-with-easy-maple-mustard-glaze/