Cedar Plank Salmon with Maple Mustard Glaze
Cedar plank salmon with maple mustard glaze turns a weeknight dinner into something that looks and tastes like a restaurant entree. The plank steams and smokes the fish at the same time, leaving it moist with a whisper of wood fire.
This recipe needs just a handful of pantry ingredients and a plank you can find at most grocery stores. Once the fish hits the grill, you only lift the lid to glaze it once, so it stays hands-off enough for a relaxed evening.
Why This Salmon Works
The cedar plank does two jobs: it infuses real smoke flavor without a smoker, and it acts as a buffer between the fish and the flame so the fillets cook gently and stay juicy.
The maple mustard glaze balances sweet and sharp without burying the salmon’s richness. I’ve made this dozens of times, and the skin always peels away cleanly from the plank, leaving tender flesh behind.
Ingredients
- 4 (6-oz) salmon fillets, skin-on: center-cut keeps the thickness even.
- 1 cedar grilling plank: about 12 by 6 inches, food-grade untreated.
- 3 tbsp pure maple syrup: not pancake syrup.
- 2 tbsp Dijon mustard: smooth or whole-grain both work.
- 1 tbsp soy sauce: low-sodium is fine.
- 1 clove garlic, minced.
- 1 tsp lemon zest plus 1 tbsp lemon juice: from about 1 lemon.
- Kosher salt: ½ tsp for the glaze, plus a pinch for the fillets.
- Black pepper: ¼ tsp for the glaze, plus a pinch.
Variations / Substitutions
- Protein: Use steelhead trout or thick halibut fillets, adjust cook time slightly.
- Sweetener: Honey instead of maple syrup works, will be a touch sweeter.
- Herb: Add fresh thyme or dill to the glaze if you like.
- Spice/Heat: A pinch of red pepper flakes in the glaze wakes it up.
- Grill-free: For the oven, bake on a soaked plank at 400°F for 12 to 15 minutes, glazing the last 3.
If you enjoy this, try my Lemon Dill Baked Salmon for a no-plank weeknight option.
How To Make Cedar Plank Salmon
Step 1: Whisk the Glaze and Soak the Plank
At least 1 hour before cooking, submerge the cedar plank in water and set a heavy can on it to keep it under the surface. While the plank soaks, whisk together the 3 tbsp maple syrup, 2 tbsp Dijon mustard, 1 tbsp soy sauce, minced garlic, lemon zest and juice, ½ tsp salt, and ¼ tsp pepper in a small bowl.
The glaze will look thin and smell sharply of mustard and lemon. It thickens and turns sticky on the hot fish, so do not reduce it on the stovetop.
Step 2: Season the Salmon
Heat your grill to medium-high, around 400°F. While it comes to temperature, pat the 4 salmon fillets dry with paper towels and season both sides with a pinch of salt and pepper. Let them rest at room temperature for 10 minutes.
A dry surface helps the glaze cling later, and that brief rest takes the chill off the center so the fish cooks more evenly.
Step 3: Grill on the Plank
Place the soaked plank on the hot grill grates, close the lid, and let it heat for about 3 minutes until you hear it crackle and see a thin trail of smoke. Lay the salmon fillets skin-side down on the plank, spacing them apart so they do not touch. Close the lid and grill for 8 minutes.
Keep the lid closed as much as possible during those 8 minutes; every time you lift it, you let out smoke and heat.
Step 4: Glaze and Caramelize
After 8 minutes, brush the glaze generously over the top and sides of each fillet. Close the lid and continue grilling until the fish flakes easily to gentle pressure and an instant-read thermometer inserted in the thickest part registers 135°F, about 2 to 3 minutes longer.
The maple syrup will darken and form a glossy, lacquered coat. If you want a thicker layer, brush on any remaining glaze and cook for 1 more minute.
Step 5: Plate and Drizzle the Extra Glaze
Carefully remove the plank from the grill with tongs. Slide a thin metal spatula between the skin and the flesh, lifting the fillets off the plank while the skin stays behind. Transfer the salmon to a serving platter.
Drizzle any glaze left in the bowl over the top and serve hot while the surface is still glossy.
Tips for Grilling on a Cedar Plank
- Choose center-cut fillets: so all the pieces finish cooking at the same time.
- Keep a spray bottle of water near the grill.: A properly soaked plank rarely ignites, but if a flame licks up, a quick spritz takes care of it.
- Drain the plank: for a few minutes after soaking so it smokes instead of steaming on the grill.
- Use the same glaze: chicken thighs on a plank; it caramelizes beautifully on either.
Timing changes with the thickness of your salmon. Use this guide for total cook time on a medium-high grill (400°F), aiming for medium doneness (135°F):
| Thickness | First Stage (Lid Closed) | After Glazing |
|---|---|---|
| 1 inch | 7-8 mins | 2-3 mins |
| 1.25 inch | 9-10 mins | 3 mins |
| 1.5 inch | 11-12 mins | 3-4 mins |
Storing Leftover Salmon
Keep any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the salmon on a parchment-lined sheet and warm in a 275°F oven for 10 to 12 minutes just until heated through. The fish also works wonderfully cold, flaked over a crisp salad or tossed with pasta.
What To Serve With Cedar Plank Salmon
A simple arugula salad dressed with lemon vinaigrette cuts through the richness of the salmon. Roasted asparagus with shaved Parmesan echoes the smoky notes. If you want something heartier, buttery couscous or a wild rice pilaf soaks up any extra glaze.
Frequently Asked Questions
Can I bake this in the oven instead of grilling?
Yes. Place the soaked plank on a rimmed baking sheet, set the salmon on top, and bake at 400°F for 12 to 15 minutes, adding the glaze for the last 3 minutes.
Can I reuse the cedar plank?
If the plank is not heavily charred, you can reuse it once. Scrub it with warm water (no soap) and let it dry completely before the next use.
What if my plank won’t stay submerged during soaking?
Set a heavy can or a small bowl filled with water on top, or soak it in a baking dish weighed down with a plate.
Do I need to remove the skin before grilling?
No, leave the skin on. It protects the flesh from direct heat and sticks to the plank, making it easy to lift the fillet off cleanly.
Cedar Plank Salmon with Maple Mustard Glaze Recipe
Ingredients
Method
- Soak the cedar plank in water for at least 1 hour. Whisk together maple syrup, Dijon, soy sauce, garlic, lemon zest and juice, ½ tsp salt, and ¼ tsp pepper.
- Heat grill to medium-high (400°F). Pat salmon dry, season with salt and pepper, and let rest 10 minutes.
- Place soaked plank on grill, close lid, and heat until smoking, about 3 minutes. Arrange salmon skin-side down on the plank, close lid, and grill 8 minutes.
- Brush the glaze over the salmon, close lid, and grill until fish flakes and reaches 135°F, 2 to 3 minutes more.
- Remove plank from grill, slide a spatula between skin and flesh to lift fillets onto a platter. Drizzle any remaining glaze on top and serve.
