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Flavorful Cedar Plank Salmon Recipe with Easy Maple Dijon Glaze

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A simple yet sophisticated cedar plank salmon recipe featuring a sweet and tangy maple Dijon glaze that infuses smoky flavor and keeps the salmon moist and tender.

Ingredients

Scale
  • 4 skin-on, center-cut salmon fillets (6 ounces / 170 grams each)
  • 1 large cedar plank, soaked in water for at least 1 hour
  • 1/4 cup (60 ml) pure maple syrup (Grade A Amber preferred)
  • 2 tablespoons Dijon mustard
  • 1 clove garlic, minced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • Salt and freshly cracked black pepper to taste
  • 1 tablespoon chopped dill or parsley (optional)

Instructions

  1. Soak the cedar plank in water for at least 1 hour to prevent burning. Weigh it down with a heavy pan to keep it submerged.
  2. Pat dry the salmon fillets with paper towels and season both sides lightly with kosher salt and freshly cracked black pepper.
  3. In a small bowl, whisk together maple syrup, Dijon mustard, minced garlic, fresh lemon juice, and olive oil until smooth and glossy. Adjust seasoning if desired.
  4. Preheat the grill to medium heat (about 350°F / 175°C) using indirect heat.
  5. Remove the cedar plank from water and place it on the grill grates. Heat for 3–5 minutes until it starts to crackle and smoke lightly.
  6. Place the salmon fillets skin-side down on the cedar plank and brush a generous layer of the maple Dijon glaze over the top of each fillet.
  7. Close the grill lid and cook for 15–20 minutes, depending on thickness, until salmon flakes easily with a fork or reaches an internal temperature of 125°F (52°C).
  8. About halfway through cooking, brush another layer of glaze for extra flavor and caramelization, watching carefully to prevent burning.
  9. Use tongs to carefully remove the plank from the grill and let the salmon rest for 3–5 minutes on the plank to lock in juices.
  10. Garnish with fresh dill or parsley before serving.

Notes

Soak the cedar plank thoroughly to prevent burning and impart smoky flavor. Use medium heat to avoid flare-ups. Apply glaze in layers and watch carefully to prevent burning. Rest salmon after cooking to lock in juices. If no grill is available, bake in a 400°F (200°C) oven for 15-18 minutes on the soaked plank, brushing glaze halfway through.

Nutrition

Keywords: cedar plank salmon, maple Dijon glaze, grilled salmon, easy salmon recipe, smoky salmon, summer grilling, healthy seafood

Find it online: https://dahliadishes.com/flavorful-cedar-plank-salmon-recipe-with-easy-maple-dijon-glaze/