Cedar Plank Salmon with Maple-Mustard Glaze
Smoky cedar, sweet maple, and tangy mustard come together in one of the easiest grilled cedar plank salmon dinners you’ll ever make. As the soaked plank heats up, it releases fragrant wood smoke that perfumes the fish while locking in moisture, resulting in delicately flaky salmon with a caramelized mahogany crust. It’s restaurant-quality flavor with almost zero fuss.
Servings: 4 servings
Calories: 368kcal
Equipment
1 large or 2 smaller cedar planks (enough to fit 4 salmon fillets)
Grill spatula
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
Calories: 368kcal | Carbohydrates: 15g | Protein: 35g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Cholesterol: 94mg | Sodium: 303mg | Potassium: 918mg | Fiber: 1g | Sugar: 12g | Vitamin A: 123IU | Vitamin C: 3mg | Calcium: 56mg | Iron: 2mg
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