Smoky, Flavorful Grilled Salmon On A Cedar Plank
Lightly smoky, deeply flavorful, and beautifully caramelized, this cedar plank salmon is one of the easiest—and most impressive—ways to prepare salmon at home. Whether you’re hosting friends or just craving a restaurant-quality dinner off the grill, this recipe delivers every time. Plus, no smoker required! 🙌🏻
The cedar perfumes and infuses the salmon with flavor, while a glossy maple-mustard glaze caramelizes on top (a similar kind of crust, like when you broil salmon with a sweet glaze), creating fork-tender fish with subtle smoky sweetness.
Bonus: this show-stopper is on the table in about 30 minutes (just make sure to soak the board beforehand)–so you can wow guests and still have time to enjoy the party.
Why You’ll Love This Recipe
- Foolproof texture. Plank‑grilling insulates fish from direct flame, virtually eliminating the risk of dry, over‑cooked salmon. Nothing but moist, tender flakes!
- Sweet-and-smoky flavor. Maple syrup, two kinds of mustard, soy, and garlic form a lacquer that plays beautifully against cedar’s wood‑smoke.
- Goes with practically anything! From a bright basil vinaigrette-dressed couscous to a Green goddess salad, this salmon pairs well with all your favorite summer side dishes.
Step-by-Step Directions
FYI: You can grab cedar planks at most grocery stores or online.
How to tell when it’s ready: The fish should flake easily with a buttery interior, while the edges sport a light mahogany crust from the caramelized maple.
Serve directly off the plank for a rustic presentation, or transfer to a platter with extra glaze drizzled over top.
Tips For Working With Cedar Planks
- Dry plank = fire hazard. Always soak grilling planks–and keep a spray bottle of water handy in case the plank ignites.
- Oil the fish, not the plank. This prevents flare-ups and ensures even browning.
- Use a thermometer. Pull at 120-125°F; cedar board salmon continues to rise a few degrees off heat.
- Reuse once. If the plank isn’t charred through, rinse, dry, and store for a second grilling.
Serving Suggestions (The Possibilities Are Endless!)
Maple mustard salmon makes a great addition to a variety of dishes. Add it to summer salads: salmon is one of my go-to salad toppings, and it works with everything from pesto Caesar salad or grilled corn and zucchini, to a classic Nicoise (save the tuna for another time!).
Make fish tacos: tuck leftovers into warm tortillas with charred pineapple salsa.
Wine Pairing
Looking for a wine to serve alongside? Try a Muscadet or Riesling, both of which will play of the sweet-heat combo from the glaze.
One bite and I’m convinced that this grilled cedar plank salmon will become a summer staple, both for weeknights and cookouts alike. If you give this one a try, be sure to let us know in the comments what you think!
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Cedar Plank Salmon with Maple-Mustard Glaze
Equipment
Ingredients
For the Salmon
- 4 (6oz) salmon fillets
- 2 Tbsp neutral oil
- Kosher salt
- ¼ tsp freshly ground black pepper
- Thinly sliced chives or scallions, for serving
For the Maple-Mustard Glaze
- ¼ cup maple syrup
- 1 Tbsp whole grain mustard
- 1 Tbsp Dijon mustard
- 1 Tbsp reduced-sodium soy sauce (use tamari to make gluten-free)
- 1 clove of garlic, grated
- 2 tsp fresh thyme, finely chopped
- 2 tsp lemon zest, from ½ a medium lemon (cut the lemon into wedges for serving once zested)
- ¼ tsp freshly ground black pepper
Instructions
- Soak the plank. Submerge the cedar plank(s) in cold water for 1-2 hours, placing a heavy can on top so it stays under. When ready to cook, dry thoroughly.
- Bring the salmon to room temperature. Allow the salmon to sit out for 20 minutes before cooking to come to room temperature. Pat dry with paper towels, brush both sides lightly with neutral oil, then season generously with 1-2 tsp kosher salt and ¼ tsp black pepper.
- Preheat the grill to medium to medium-high heat, then allow it to come up to 375°F (190°C).
- Make the glaze. Combine maple syrup, Dijon mustard, whole-grain mustard, soy sauce, grated garlic, fresh thyme, lemon zest, and black pepper in a bowl, then whisk well.
- Add planks to the grill. Place the plank on the hot grill grates, close the lid, then heat for a few minutes until it begins to smoke and crackle.
- Coat the salmon. Carefully place the salmon fillets skin side down on the plank, then brush each generously with the maple-mustard glaze. Close the lid and cook for 12-14 minutes, basting the salmon again halfway through. The cook time will depend on the thickness of the salmon (thinner types of salmon, like wild Coho salmon, will cook in 8-10 minutes). Aim for an internal temperature of 120-125°F (medium-rare); carry-over heat will raise the temperature slightly higher.
- Rest, then serve. Using tongs or a large grill spatula, carefully slide the whole plank onto a rimmed sheet tray (this simply makes it easier to carry); rest for 5 minutes before serving with thinly sliced chives.
Notes
- The plank must be soaked in water or you risk it catching on fire. Do not skip. If the plank isn’t charred too badly, it can be reused a second time.
- Leave the skin – this protects the flesh from the direct heat and helps the salmon to lift cleanly off the plan once cooked.
- Glaze: Whisk and refrigerate up to 1 week; bring to room temp before brushing onto fish.
- Cook salmon can be kept for up to 3 days in a fridge.Reheat gently in a 300°F oven or enjoy chilled over salads.
- To roast: Soak and dry the plank as instructed, then place on a sheet pan and top with salmon fillets. Preheat an oven to 400°F, then transfer the salmon to the oven. Brush with the glaze, then roast for 14-16 minutes. Use the remaining glaze to brush the fillets again a couple minutes before they’re finished cooking.
Nutrition
Photography by Katilin Yocom.
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