Cedar Plank Maple Glazed Salmon
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Cedar Plank Maple Glazed Salmon is going to become your favorite summertime meal! This recipe features salmon fillets cooked on a cedar plank for a smoky aroma, enhanced with a sweet and savory maple glaze.
Perfect for grilling or baking, it’s a gourmet dish that’s easy to prepare and sure to impress!
Looking for more delicious salmon dishes? Make sure to try my recipes for Salmon with Cilantro Sauce, Crab Stuffed Salmon, and Salmon Oscar too!
Always use food-grade, untreated cedar planks. Treated wood or non-food-grade planks can contain chemicals that are unsafe for human consumption.
Ingredients
- Salmon Fillets: Wild-caught, skin on salmon seasoned with garlic pepper and salt. (Sockeye, wild Alaskan, Coho, King)
- Cedar Plank: A clean, untreated cedar plank is used as the cooking surface. The plank needs to be soaked in water for 1-2 hours before cooking to prevent it from burning.
- Maple Glaze: A sweet and savory glaze made with pure maple syrup, apple cider vinegar, bourbon whiskey, smoked paprika, tamari (or soy sauce).
Check out the printable recipe card below for the complete recipe and detailed instructions.
Tools used
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How to make Cedar Plank Salmon with Maple Glaze
Soaking the Cedar Plank: Submerge the cedar plank is soaked in water for at least 1-2 hours. You may need to place something heavy on top to keep them under water. This step is crucial to prevent the plank from catching fire and to ensure it produces steam, which infuses the salmon with a smoky flavor.
Maple Glaze: Combine maple syrup, vinegar, whiskey, smoked paprika, and tamari in a small cast iron skillet or small saucepan. Bring to a boil over medium-high heat, then reduce heat to a simmer, stirring occasionally until glaze has reduced by half and starts to thicken, about 3-4 minutes. Remove from heat.
Outdoor Grilling: Preheat a charcoal or gas grill for direct cooking over medium-high heat, 400°F (200°C). Place cedar plank on the hot grill grates until lightly charred and smoking, about 2-4 minutes, flipping once.
Oven: Preheat oven to 400°F (200°C). Cook salmon on cedar plank placed on a baking sheet to catch any drips in the middle of oven.
Preparing the Salmon: Pat the salmon filet dry and season with garlic pepper and salt, then brush with maple glaze.
Cooking Salmon: Place salmon skin side down on cedar plank. Grill covered for 7 minutes, brush with additional maple glaze. Continue cooking until salmon flakes easily with a fork, and internal temperature reaches 145°F (63°C), about 5-10 minutes more.
Have a spray bottle filled with water handy to put out any flare-ups.
You do not need to flip the salmon when cooking it on a cedar plank. The indirect heat will cook the salmon evenly from the bottom up.
Remove plank with the salmon from the grill. Garnish with mango avocado salsa, or salsa of your choice, and serve immediately. For a simple presentation, sprinkle with sliced green onions and serve with lemon slices and remaining glaze on the side.
Serving suggestions
Cedar Plank Maple Glazed Salmon pairs well with a variety of sides, such as:
- Grilled or roasted vegetables – Air Fryer Asparagus
- Wild rice or Roasted Vegetable Couscous
- Green salad with a light vinaigrette
- Roasted Garlic Mashed Potatoes or Crispy Herb Roasted Potatoes
Expert Tips
- Make sure the grill or oven is preheated before placing the plank and salmon.
- Periodically check the plank for any signs of burning and adjust the heat accordingly.
- Apply the glaze multiple times during cooking to build up a rich, caramelized coating.
- Use a meat thermometer to accurately check the doneness of the salmon.
- I made this meal for two using one cedar plank, they usually come two to a package. To cook a full filet of salmon you will need a larger plank – and double or triple the glaze recipe.
Did you try this recipe? I’d love to see it!
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Enjoy!!
Cedar Plank Maple Glazed Salmon
Equipment
Ingredients
- 1 cedar grilling plank
Maple Glaze
- 3 tablespoons pure maple syrup
- 1 tablespoon apple cider vinegar
- 1 tablespoon bourbon whiskey I used Four Roses
- 1 teaspoon smoked paprika substitute chipotle pepper to add heat
- 1 teaspoon tamari or gluten-free soy sauce
- 0.25 teaspoon garlic pepper salt seasoning
- 2 wild-caught, skin-on salmon filets 10 to 12 ounces total
Instructions
- Submerge the cedar plank is soaked in water for at least 1-2 hours. You may need to place something heavy on top to keep them under water. This step is crucial to prevent the plank from catching fire and to ensure it produces steam, which infuses the salmon with a smoky flavor.
- Combine maple syrup, vinegar, whiskey, smoked paprika, and tamari in a small cast iron skillet or small saucepan. Bring to a boil over medium-high heat, then reduce heat to a simmer, stirring occasionally until glaze has reduced by half and starts to thicken, about 3-4 minutes. Remove from heat.
- Outdoor Grilling: Preheat a charcoal or gas grill for direct cooking over medium-high heat, 400°F (200°C). Place cedar plank on the hot grill grates until lightly charred and smoking, about 2-4 minutes, flipping once.
- Oven: Preheat oven to 400°F (200°C). Cook salmon on cedar plank placed on a baking sheet to catch any drips in the middle of oven.
- Pat the salmon filet dry and season with garlic pepper and salt, then brush with maple glaze.
- Place salmon skin side down on cedar plank. Grill covered for 7 minutes, brush with additional maple glaze. Continue cooking until salmon flakes easily with a fork, and internal temperature reaches 145°F (63°C), about 5-10 minutes more. Have a spray bottle filled with water handy to put out any flare-ups.
- Remove plank with the salmon from the grill. Garnish with mango avocado salsa, or salsa of your choice, and serve immediately. For a simple presentation, sprinkle with sliced green onions and serve with lemon slices and remaining glaze on the side.
Notes
- Make sure the grill or oven is preheated before placing the plank and salmon.
- Periodically check the plank for any signs of burning and adjust the heat accordingly.
- Apply the glaze multiple times during cooking to build up a rich, caramelized coating.
- Use a meat thermometer to accurately check the doneness of the salmon.
- You do not need to flip the salmon when cooking it on a cedar plank. The indirect heat will cook the salmon evenly from the bottom up.
- I made this meal for two using one cedar plank, they usually come two to a package. To cook a full filet of salmon you will need a larger plank – and double or triple the glaze recipe.
