Cedar Plank Salmon Maple Dijon (Printable Copy)

Smoky cedar-plank salmon glazed with maple and Dijon, finished with lemon and fresh herbs for an elegant main.

# What You Need:

→ Fish & Plank

01 - 4 salmon fillets, 6 oz each, skin-on
02 - 1 untreated cedar plank, 12 x 6 inches

→ Glaze

03 - 3 tablespoons pure maple syrup
04 - 2 tablespoons Dijon mustard
05 - 1 tablespoon whole-grain mustard (optional)
06 - 1 tablespoon olive oil
07 - 1 tablespoon fresh lemon juice
08 - 1 garlic clove, minced
09 - 1/2 teaspoon smoked paprika
10 - Salt, to taste
11 - Freshly ground black pepper, to taste

→ Garnish

12 - 2 tablespoons fresh dill or flat-leaf parsley, chopped
13 - Lemon wedges, for serving

# How to Make:

01 - Submerge the untreated cedar plank in cold water and weigh it down; soak for at least 1 hour to minimize flare-ups.
02 - Light the grill and set to medium heat, targeting around 375°F; allow the cooking grates to come to temperature.
03 - Combine maple syrup, Dijon mustard, optional whole-grain mustard, olive oil, lemon juice, minced garlic, smoked paprika, salt, and pepper in a bowl; whisk until smooth.
04 - Pat the salmon fillets dry with paper towels and season both sides lightly with salt and freshly ground black pepper.
05 - Place the soaked cedar plank directly on the preheated grates, close the lid, and heat for about 2 minutes until it begins to smoke and sizzle.
06 - Arrange the salmon fillets skin-side down on the hot plank and brush each fillet generously with the maple Dijon glaze.
07 - Close the grill lid and cook for 15–20 minutes, brushing once more with glaze at the midpoint, until the fish flakes easily and reaches an internal temperature of 145°F.
08 - Carefully remove the plank from the grill and let the fillets rest for 2 minutes to redistribute juices.
09 - Garnish with chopped dill or parsley and serve with lemon wedges; present directly on the plank for a rustic touch.

# Expert Advice:

01 -
  • The gentle smokiness from the cedar plank marries perfectly with the sweet-tangy glaze for a flavor that tastes straight out of a summer getaway.
  • It’s a dinner party head-turner that comes together so effortlessly, you’ll wish you’d learned it sooner.
02 -
  • Once, I rushed the plank soak and nearly set my backyard party ablaze—a proper soak is non-negotiable if you like your eyebrows.
  • Letting the salmon rest on the plank after grilling makes it juicier and keeps the glaze where it belongs, so don’t skip that moment.
03 -
  • Test your glaze by brushing a bit on the plank itself—you’ll know when you’ve nailed the perfect flavor balance.
  • Always use a long spatula or tongs to move the plank, and never leave the grill unattended once the plank is on.
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