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Flavorful Cedar Plank Salmon Recipe with Easy Sticky Maple Glaze

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This cedar plank salmon recipe features a smoky aroma combined with a sticky maple glaze that balances sweet, tangy, and smoky flavors. It’s quick, easy, and perfect for grilling or broiling, delivering a comforting yet impressive meal.

Ingredients

Scale
  • 4 salmon fillets, skin-on, about 6 oz (170 g) each
  • 1 cedar plank, 12×6 inches, soaked in water for at least 1 hour
  • ⅓ cup (80 ml) pure maple syrup
  • 2 tablespoons Dijon mustard
  • 1 tablespoon soy sauce (low sodium preferred)
  • 1 teaspoon smoked paprika
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • Freshly ground black pepper, to taste
  • Salt, to taste (coarse sea salt recommended)
  • 1 tablespoon olive oil

Instructions

  1. Soak the cedar plank in a shallow dish covered with water for at least 1 hour to prevent burning. If short on time, soak in hot water for 30 minutes.
  2. In a mixing bowl, whisk together maple syrup, Dijon mustard, soy sauce, smoked paprika, minced garlic, lemon juice, and olive oil until smooth and well combined. Set aside.
  3. Pat salmon fillets dry with paper towels. Season lightly with salt and freshly ground black pepper.
  4. Preheat grill to medium-high heat (about 375°F or 190°C) or set oven broiler on high with rack about 6 inches from heat source.
  5. Place soaked cedar plank on grill grates or in oven and heat for 2-3 minutes until it starts to smoke and crackle.
  6. Place salmon fillets skin-side down on the hot cedar plank. Brush generously with sticky maple glaze, reserving some for basting.
  7. Close grill lid or oven door and cook salmon for 12-15 minutes, depending on thickness. Halfway through cooking, brush fillets again with reserved glaze to build a sticky, caramelized crust. Salmon is done when it flakes easily and reaches 125°F (52°C) internal temperature.
  8. Remove cedar plank from heat carefully using tongs or oven mitts. Let salmon rest for 3-5 minutes before serving directly on the plank or transferring to plates.

Notes

Soak the cedar plank thoroughly to prevent burning and acrid smoke. Use a meat thermometer to check for medium doneness at 125°F (52°C). Baste the salmon twice during cooking for a sticky, caramelized glaze. If flare-ups occur on the grill, move the plank to indirect heat. Cedar planks can be reused a couple of times if soaked and cleaned well. For gluten-free, substitute soy sauce with tamari or coconut aminos. Frozen salmon can be used if fully thawed and patted dry.

Nutrition

Keywords: cedar plank salmon, maple glaze salmon, grilled salmon, sticky maple glaze, easy salmon recipe, healthy salmon, smoky salmon, quick salmon dinner

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