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Perfect Cedar Plank Salmon Recipe with Easy Maple Glaze for Beginners

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A beginner-friendly cedar plank salmon recipe featuring a simple, delicious maple glaze that imparts a smoky, sweet-savory flavor. Perfect for grilling or broiling, ready in under 40 minutes.

Ingredients

Scale
  • 4 salmon fillets, skin-on, about 6 ounces (170g) each
  • 1 cedar plank, 12×7 inches, soaked in water for at least 1 hour
  • 1/4 cup (60ml) pure maple syrup (Grade A recommended)
  • 2 tablespoons Dijon mustard
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • Fresh dill or parsley (optional, for garnish)

Instructions

  1. Soak the cedar plank in water, weighted down if needed, for at least 1 hour to prevent burning and add smoky flavor.
  2. In a small bowl, whisk together maple syrup, Dijon mustard, minced garlic, and lemon juice until smooth. Set aside.
  3. Preheat grill to medium-high (about 375°F / 190°C) or oven broiler to high, positioning rack about 6 inches from heat source.
  4. Pat salmon fillets dry with paper towels. Brush each fillet lightly with olive oil, then season with salt and freshly ground black pepper.
  5. Remove cedar plank from water and place on grill grates or baking sheet if broiling. Heat for 3-5 minutes until it starts to smoke lightly.
  6. Place salmon fillets skin-side down on the hot cedar plank. Close grill lid or oven door to maintain heat.
  7. Grill or broil salmon for 15-20 minutes depending on thickness. Starting at 12 minutes, brush salmon with maple glaze every 3-4 minutes until caramelized and bubbly.
  8. Check for doneness: salmon should be opaque and flake easily. Use a meat thermometer aiming for 125°F (52°C) for medium doneness.
  9. Remove cedar plank from heat carefully and let salmon rest for 3-5 minutes. Garnish with fresh dill or parsley if desired and serve.

Notes

Soak the cedar plank for at least 1 hour or overnight to prevent burning and enhance smoky flavor. Brush the maple glaze on salmon starting near the end of cooking to avoid burning sugars. Use skin-on fillets to keep salmon moist and intact. If plank chars too much, move to cooler grill area or lower broiler. Leftovers keep well refrigerated for 2 days and reheat gently at 300°F covered with foil.

Nutrition

Keywords: cedar plank salmon, maple glaze salmon, grilled salmon, easy salmon recipe, beginner salmon recipe, smoky salmon, healthy salmon, gluten-free salmon

Find it online: https://bitefuljoy.com/perfect-cedar-plank-salmon-recipe-with-easy-maple-glaze-for-beginners/