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Flavorful Cedar Plank Salmon Recipe with Easy Maple Dijon Glaze

cedar plank salmon - featured image
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This cedar plank salmon recipe features a sweet and tangy maple Dijon glaze that infuses the fish with smoky flavor, delivering a tender, juicy, and flavorful dish perfect for quick weeknight meals or impressive dinner parties.

Ingredients

Scale
  • 4 salmon fillets (6 ounces / 170 grams each), skin-on
  • 1 cedar plank (about 9x12 inches), soaked in water for at least 1 hour
  • 3 tablespoons maple syrup (Grade A recommended)
  • 2 tablespoons Dijon mustard
  • 2 cloves garlic, minced
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon salt (sea salt preferred), or to taste
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon fresh dill or parsley, chopped (optional garnish)

Instructions

  1. Soak the cedar plank in water for at least 1 hour before cooking to prevent burning and infuse smoky flavor. If short on time, soak in hot water for 30 minutes.
  2. In a small bowl, whisk together maple syrup, Dijon mustard, minced garlic, lemon juice, and olive oil until smooth. Season with salt and pepper.
  3. Preheat grill to medium-high heat (375-400°F) or set oven broiler on high with rack about 6 inches from heat source.
  4. Pat salmon fillets dry with paper towels. Lightly season the flesh side with salt and pepper. Place salmon skin side down on the soaked cedar plank.
  5. Generously coat the top of each salmon fillet with the maple Dijon glaze using a basting brush or spoon.
  6. Place the cedar plank with salmon directly on grill grates or in the oven on a baking sheet. Close lid or oven door and cook for 15-20 minutes, until salmon flakes easily and internal temperature reaches 145°F (63°C).
  7. Watch for plank smoke and flare-ups; move plank or spray water if flames occur.
  8. Remove salmon from heat and let rest on the plank for 3-5 minutes. Sprinkle with chopped fresh dill or parsley before serving.

Notes

Soak cedar plank for at least 1 hour to prevent burning and infuse smoky flavor. Use skin-on salmon to keep fish moist and prevent sticking. Keep grill lid closed to trap heat and smoke. Check internal temperature to ensure salmon is cooked to 145°F (63°C). For caramelized glaze, broil last 2 minutes but watch closely to avoid burning. Cedar planks can be reused a couple of times if cleaned properly. If glaze burns, try applying halfway through cooking next time.

Nutrition

Keywords: cedar plank salmon, maple Dijon glaze, grilled salmon, easy salmon recipe, smoky salmon, healthy salmon, weeknight dinner, seafood recipe

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