Cedar Salmon with Maple Glaze

There’s something magical about grilling on a cedar plank—the aroma of the wood mingles with the smoky scent wafting through the air, creating a cozy ambiance. The first time I made Cedar Plank Salmon, I was trying to impress some friends at a summer barbecue. As the salmon cooked, I could hear the sizzle and pop from the grill, a soundtrack of deliciousness that only intensified my anticipation. When I lifted the lid, the golden glaze shimmered, and everyone was drawn closer, eager to dig in. This dish has since become a staple for gatherings, always a conversation starter.

I vividly recall one particular evening when I made this dish for my family. It was a warm summer night, and the sound of laughter from the patio created an enthusiastic buzz as we gathered around the table. My brother, a self-proclaimed salmon skeptic, took his first bite and was blown away, declaring it the best salmon he’d ever tasted. Those moments around the dinner table remind me that food is often about more than just nourishment; it brings people together.

Ingredients

• 4 salmon fillets: These fillets are not only rich in omega-3 fatty acids but also absorb the cedar's flavor so beautifully when grilled.
• 1 untreated cedar plank: Opt for untreated to avoid unwanted chemicals; it adds a unique smokey essence to the salmon.
• 3 tbsp pure maple syrup: The sweetness balances the mustard's tang and is essential for that glossy finish.
• 2 tbsp Dijon mustard: It gives an excellent savory bite that complements the fish.
• 1 tbsp olive oil: This helps the glaze adhere while adding a nice richness.
• 1 tbsp fresh lemon juice: A little freshness brightens the overall flavor profile.
• 1 garlic clove: Fresh garlic adds depth and boldness to the glaze.
• 1/2 tsp smoked paprika: It enhances the smokiness without overpowering the dish.
• Salt and freshly ground black pepper: Essential for seasoning and enhancing all the flavors present.
• Fresh dill or parsley: It adds a pop of color and flavor right before serving.
• Lemon wedges: A fresh squeeze of lemon at the end brightens everything and is a lovely touch to the plate.

Instructions

Prep the Cedar Plank:

Soak the cedar plank in water for at least an hour to ensure it doesn't burn while grilling. Weigh it down to keep it submerged, and don’t skip this step—it makes a world of difference.

Heat Up the Grill:

While the plank soaks, preheat your grill to a medium heat, about 190°C or 375°F. This will make sure your salmon cooks evenly and gets that lovely smokiness.

Make the Glaze:

In a bowl, whisk together maple syrup, Dijon mustard, whole grain mustard (if using), olive oil, lemon juice, minced garlic, smoked paprika, salt, and pepper. This sweet-tangy glaze is the star of the show, so mix it well.

Prepare the Salmon:

Pat the salmon fillets dry with paper towels and season them lightly with salt and pepper. This simple step ensures the fish will cook perfectly and absorb all the glaze flavor.

Get the Plank Ready:

Place the soaked cedar plank on the preheated grill, close the lid, and heat for about 2 minutes until you start to hear the sizzling sounds. That’s the wood beginning to release its aromatic oils, setting the stage for your salmon.

Grill the Salmon:

Arrange the salmon fillets, skin-side down, on the plank and brush each fillet generously with the maple Dijon glaze. Close the lid and let them cook for 15 to 20 minutes, brushing with additional glaze halfway through.

Rest and Serve:

Carefully remove the cedar plank from the grill, allowing the salmon to rest for a couple of minutes. Garnish with fresh dill or parsley and serve directly from the plank for a rustic, atmosphere-setting dish.

Save to Pinterest

Save to Pinterest

What I love most is how the cedar plank adds an impressive presentation to the table. This dish feels special, one that elevates any casual gathering into something truly memorable.

Cedar's Magical Role

The cedar plank isn't just a cooking surface; it infuses a unique flavor that no ordinary sheet can replicate. Many times, when I’m grilling on it, guests will ask what fragrant wood I’m using, and the surprise on their faces when I tell them cedar is priceless.

Pairing Suggestions

This salmon pairs beautifully with grilled asparagus or roasted potatoes, but you can never go wrong with a light, wild rice salad on the side. It adds texture and a burst of freshness that complements the smokiness of the dish.

Serving and Presentation Tips

To make your dish shine even more, serve it directly from the grilling plank—it creates a rustic charm that no plate can match.

• Consider adding extra lemon wedges for guests who love to squeeze on that tangy finish.
• Prepare a simple salad as a side to balance out the richness of the salmon.
• Don’t forget to have some delicious crusty bread on hand to mop up the glaze!

Save to Pinterest

Save to Pinterest

Grilling Cedar Plank Salmon is more than just preparing a meal; it’s creating an experience filled with laughter, flavors, and enjoyable moments with loved ones. I hope you find this dish as enchanting as I have!

Recipe FAQs

→ Can I use a different type of fish?

Yes, you can substitute salmon with other firm fish like trout or halibut, but cooking times may vary.

→ What other glazes can I use?

You can experiment with different glazes such as teriyaki, honey mustard, or a citrus marinade for varied flavors.

→ How do I know when the salmon is done?

The salmon is done when it flakes easily with a fork and reaches an internal temperature of 63°C/145°F.

→ Can I grill the salmon without a plank?

While grilling directly on the grate is possible, using a cedar plank enhances flavor and prevents sticking.

→ How should I store leftovers?

Store leftovers in an airtight container in the fridge for up to 2 days and reheat gently to avoid drying out.