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Perfect Cedar Plank Salmon Recipe with Easy Maple Glaze for Beginners

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A quick and easy cedar plank salmon recipe featuring a sweet and tangy maple glaze that delivers smoky, tender, and moist salmon perfect for beginners.

Ingredients

Scale
  • 4 skin-on salmon fillets (6 oz / 170 g each), fresh or thawed
  • 1 untreated cedar plank, soaked for at least 1 hour
  • 3 tablespoons pure maple syrup (Grade A preferred)
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, minced
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon extra virgin olive oil
  • Salt to taste (kosher salt recommended)
  • Black pepper to taste
  • A small handful fresh dill or parsley, chopped (optional)

Instructions

  1. Soak the cedar plank in water for at least 1 hour (up to 3 hours) to prevent burning and add smoky flavor.
  2. In a mixing bowl, whisk together maple syrup, Dijon mustard, minced garlic, lemon juice, and olive oil until well combined. Set aside.
  3. Preheat grill to medium-high (around 375°F / 190°C) or set oven to broil on high.
  4. Pat salmon fillets dry with paper towels and season both sides lightly with salt and black pepper.
  5. Place the soaked cedar plank directly on the grill grates or on a baking sheet in the oven. Wait about 5 minutes until it starts to smoke lightly.
  6. Lay salmon fillets skin-side down on the cedar plank. Brush each fillet generously with the maple glaze, reserving some for later.
  7. Close the grill lid or oven door and cook for 12-15 minutes, brushing with more glaze halfway through. Salmon should be opaque and flake easily with a fork.
  8. Check doneness with a fork or instant-read thermometer (145°F / 63°C is safe). Avoid overcooking to keep salmon moist.
  9. Carefully transfer the plank to a heat-safe surface and let salmon rest for 5 minutes to redistribute juices.
  10. Garnish with chopped fresh dill or parsley and serve immediately.

Notes

Soak the cedar plank for at least 1 hour to prevent burning and achieve smoky flavor. Pat salmon dry before seasoning to avoid steaming. Brush glaze twice for best flavor. Use a thermometer to avoid overcooking. Keep a spray bottle of water nearby to control flare-ups. Leftovers can be stored in an airtight container in the fridge for up to 2 days and reheated gently.

Nutrition

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

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