Maple Glazed Cedar Plank Salmon
A true Canadian classic, this cedar plank salmon is infused with smoky aroma and glazed with rich, sweet maple syrup. Perfect for grilling season, it’s a show-stopper that’s both simple and elegant.
Equipment
- 4 Cedar Planks
Ingredients
- 1 side of wild salmon approx. 1.5 lbs, skin on
- 2 tbsp pure maple syrup
- 1 tbsp Dijon mustard
- 1 tbsp soy sauce
- 1 tsp lemon juice
- Salt and pepper to taste
- 1 cedar plank soaked in water for at least 30 minutes
- Optional: fresh dill and lemon wedges for garnish
Instructions
- Submerge cedar plank in water and weigh it down. Soak for at least 30 minutes.
- Heat BBQ to medium-high (about 375°F).
- In a small bowl, mix maple syrup, Dijon, soy sauce, lemon juice, salt, and pepper.
- Pat salmon dry. Place skin-side down on soaked plank. Brush generously with glaze.
- Place the plank directly on the grill. Cover and cook for 15–20 minutes, or until salmon flakes easily and reaches an internal temp of 130–135°F.
- Remove from grill, rest 5 minutes, garnish with fresh dill and lemon.
Notes
If using a thinner tail section of salmon, check for doneness a few minutes earlier.
* Cedar planks can be reused once if not overly charred—rinse and dry thoroughly.
* Use maple syrup from Quebec or BC for the most authentic flavor.
* Cedar planks can be reused once if not overly charred—rinse and dry thoroughly.
* Use maple syrup from Quebec or BC for the most authentic flavor.
Cooks Tips
Cooks Tips
- Place an aluminum drip tray under the grill grate to catch any drippings and avoid flare-ups.
- For more smoke flavor, close the lid and keep vents partially closed (if using a charcoal grill).
- Don’t flip the salmon—let it gently steam and smoke on the plank.
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