Easy Cedar Plank Grilled Salmon with Maple Dijon Glaze
Cedar plank grilled salmon is one of my favorite ways to give a whole salmon fillet gentle smoky flavor without letting the fish dry out over the flames. I use a simple maple-Dijon glaze because it caramelizes lightly against the warm cedar, but the mistake to avoid is running the grill too hot: the plank should smolder around the edges, not burn underneath the salmon, and the fish is ready when the center separates into moist flakes with gentle pressure.
This version follows the cedar-plank method from my YouTube recipe, with a few adjustments since publication. Cedar plank salmon is simply salmon cooked directly on a food-safe cedar board over a covered grill. The board protects the fish from aggressive direct heat while giving it a subtle wood-smoke aroma, which makes this especially good for summer grilling in Canada and the United States, although there is no reason you cannot make it whenever your barbecue is available.
What Makes Cedar Plank Salmon Different
Cooking salmon on a cedar plank is very different from cooking it directly on grill grates. The fish never touches the metal, so there is less risk of sticking, tearing the skin, or losing pieces between the grates.
The bigger difference is the way the salmon cooks. A hot plank gives off aromatic smoke while also acting as a barrier between the fish and the burners. The result is closer to gentle roasting with a little smoke than traditional high-heat grilling.
I make it this way because a whole side or large center-cut piece of salmon cooks more evenly on the plank. You can bring the entire board to the table once it has cooled enough to handle, which also makes this a useful recipe when cooking for four people at once.
For a completely different texture, my pan-seared salmon uses direct contact with a hot pan to develop a stronger crust. If you want another salmon preparation that works well for entertaining, salmon Wellington wraps the fish in pastry instead of using smoke.
The cedar version sits between those two styles. It is straightforward enough for a weeknight barbecue, but the smoky aroma and whole-fillet presentation make it feel a little more special.
Ingredients You Need
For the salmon, I prefer a thick center-cut fillet because the thickness stays more consistent from one end to the other. A very thin tail section can be done before the thickest part reaches the texture you want.
Salmon: Use about 1 1/2 pounds of skin-on salmon.
Cedar plank: Make sure it is untreated and specifically sold for cooking.
Olive oil: A thin coating helps the seasoning spread across the fish.
Dijon mustard: Gives the glaze body and keeps the maple syrup from tasting overly sweet.
Maple syrup: Adds a light Canadian touch and browns nicely over the grill.
Garlic: Finely minced so there are no large raw pieces sitting on top.
Lemon: Both zest and juice keep the glaze bright.
Fresh dill: Added near the end so its flavor stays fresh.
Salt and black pepper: Keep the seasoning straightforward so the cedar still comes through.
If you want to improve the way you season fish and other proteins, my guide on how to season a recipe properly explains why seasoning in stages often works better than adding everything at the end. For the garlic in this glaze, mincing garlic without burning it is useful because small, even pieces distribute more cleanly across the salmon.
Step-by-Step Instructions
1. Soak the cedar plank
Submerge the cedar plank in water for at least 1 hour before cooking. Two hours is even better if you have the time. Place a bowl, glass, or another weight on top so the plank stays completely underwater.
The mistake to avoid here is only wetting the surface for a few minutes. A dry plank can ignite quickly once it is placed over direct heat.
2. Prepare the salmon and glaze
Pat the salmon dry with paper towel. Check the surface for pin bones and remove any that remain.
In a small bowl, combine the olive oil, Dijon mustard, maple syrup, minced garlic, lemon zest, lemon juice, salt, and black pepper.
Brush the mixture over the top and sides of the salmon. I prefer to leave the skin underneath because it gives the fillet another layer of protection as it cooks.
What I look for here is a thin, even coating. Do not bury the fish under a heavy layer of maple glaze. Excess glaze can run down the plank, scorch, and produce harsher smoke.
3. Heat the grill and prepare the plank
Preheat the barbecue to about 400°F with the lid closed.
Remove the cedar plank from the water and shake off the excess. Place it on the hot grill for about 2 to 3 minutes, until the underside begins to warm and you can smell the cedar.
Turn the plank over and immediately place the seasoned salmon on the heated side.
If the edges of the wood begin smoking lightly, that is what you want. Large flames underneath the plank mean the heat is too aggressive. Reduce the burner or move the plank toward a cooler section of the grill.
4. Grill the salmon with the lid closed
Close the grill and cook for approximately 12 to 18 minutes, depending on the thickness of the fillet and the temperature of your barbecue.
Avoid constantly opening the lid. The covered grill traps the cedar aroma around the fish and keeps the temperature more stable.
You know the salmon is getting close when the surface changes from translucent to opaque and the layers begin separating slightly along the thickest section. Press gently with a fork. The flesh should yield and start to flake, but it should not feel dry or chalky.
For a moist center, many cooks remove salmon around 125 to 130°F and allow carryover heat to finish it. If you prefer salmon fully cooked, continue to 145°F.
During the final few minutes, scatter the chopped fresh dill over the top and add a few thin lemon slices if desired.
5. Rest before serving
Remove the entire plank from the grill and place it on a heat-resistant surface.
Let the salmon rest for about 5 minutes. The temperature will continue to rise slightly and the juices will settle back into the fish.
At this point, the maple-Dijon glaze should look glossy rather than wet, the edges should be slightly darker, and you should smell cedar before you smell char.
Serve portions directly from the plank, leaving the skin behind if desired.
How to Keep the Cedar Plank from Burning
Some blackening around the edges of the plank is normal. Flames running underneath the entire board are not.
Keep a spray bottle of water close to the grill in case a corner catches fire. A small flame can usually be extinguished immediately without disturbing the salmon.
The other important point is grill temperature. This is not a recipe where maximum heat gives you better results. Around 375 to 400°F gives the cedar enough heat to smoke while allowing the salmon to cook gradually.
The sugar in maple syrup is another reason to avoid excessive heat. The glaze should become shiny and lightly caramelized, not black.
What to Serve With Cedar Plank Salmon
I usually keep the side dishes fairly simple because the salmon already has smoke, maple, mustard, lemon, and herbs.
A crisp romaine and endive green salad gives you bitterness and crunch beside the richer fish.
For a barbecue-style meal, creamy dill pickle potato salad is a natural pairing, especially because dill already appears in the salmon.
You can also serve it with classic mashed potatoes when you want something warmer and more substantial, or asparagus gratin for a richer dinner.
Because salmon provides plenty of protein and richness on its own, a vegetable, salad, or potato side is usually enough to turn it into a complete meal.
Other Ways to Cook Salmon
This recipe is specifically about the cedar plank technique, so I would not treat every other salmon recipe as interchangeable.
For a faster stovetop dinner, try salmon cooked in a hot pan. If you want something completely different for lunch or meal prep, homemade salmon burgers turn the fish into patties instead.
For an appetizer, salmon rillettes with smoked salmon are richer and served chilled.
There is also an easy salmon pasta when you want the fish incorporated into a complete pasta dish, and a salmon, tuna and shrimp poke bowl for a very different preparation built around seafood and rice.
That distinction matters. The goal here is not simply another salmon recipe. The cedar plank is the cooking method and the main reason to make this particular version.
Substitutions
If maple syrup is not available, honey can be used in the glaze, although it will give the salmon a slightly different flavor. Keep the quantity modest because either sweetener can scorch when exposed to excessive heat.
Fresh parsley can replace dill if needed. The flavor will be less distinctive, but parsley still works with lemon, mustard, and salmon.
A whole fillet is ideal, but individual salmon portions can also be cooked on the plank. Start checking them earlier because smaller pieces will cook more quickly.
Do not substitute construction cedar, fence boards, or treated lumber for a cooking plank. Use only untreated cedar sold for culinary use.
If you want to skip the sweet glaze entirely, season the fish with olive oil, lemon, garlic, salt, pepper, and fresh herbs. The cedar will still provide plenty of character.
FAQ
Do you have to soak a cedar plank before grilling salmon?
Yes. Soaking helps slow the rate at which the wood chars once it reaches the hot grill. Keep it submerged for at least 1 hour and preferably closer to 2 hours.
What temperature should I grill cedar plank salmon?
A grill temperature around 375 to 400°F works well. It is hot enough to produce aromatic smoke from the cedar without immediately setting the board on fire.
Do you flip salmon on a cedar plank?
No. Leave the salmon skin-side down for the entire cooking time. The covered grill cooks the top while the plank protects the bottom.
How do I know when the salmon is done?
Look at the thickest section. It should lose its raw translucent appearance and separate into moist flakes when gently pressed. An instant-read thermometer gives you the most precise check.
Can cedar plank salmon be made with skinless salmon?
Yes, although I prefer skin-on salmon because the skin adds another barrier between the flesh and the hot plank. If using skinless fish, handle it gently when serving because the cooked fillet will be more delicate.
Can I reuse the cedar plank?
If the plank is heavily charred, cracked, or has absorbed a lot of cooked fish juices, discard it. A plank that remains relatively intact can sometimes be cleaned and reused, but the cedar aroma will usually become milder with each use.
Can I cook this without maple syrup?
Yes. The cedar technique does not depend on the maple glaze. You can use olive oil, Dijon, lemon, garlic, herbs, salt, and pepper for a more savoury version.
Suggested Posts
For more salmon ideas, try pan-seared salmon, homemade salmon burgers, salmon Wellington, salmon and smoked salmon rillettes, easy salmon pasta, or the salmon, tuna and shrimp poke bowl. The sitemap confirms these as existing English posts rather than invented internal URLs.
For side dishes, the romaine and endive salad, creamy dill pickle potato salad, homemade mashed potatoes, and asparagus gratin all work with the smoky, lemony salmon.
Easy Cedar Plank Grilled Salmon with Maple Dijon Glaze
Ingredients
- 1 cedar grilling plank
- 1 1/2 lb skin-on salmon fillet
- 1 tbsp olive oil
- 1 tbsp Dijon mustard
- 1 tbsp pure maple syrup
- 1 garlic clove finely minced
- 1 tsp finely grated lemon zest
- 1 tbsp fresh lemon juice
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 2 tbsp chopped fresh dill
- Lemon wedges for serving
Instructions
- Submerge the cedar plank in water for at least 1 hour, keeping it weighted below the surface.
- Preheat the grill to about 400°F.
- Pat the salmon dry and check for remaining pin bones.
- Mix the olive oil, Dijon mustard, maple syrup, garlic, lemon zest, lemon juice, salt, and pepper.
- Brush the glaze evenly over the top and sides of the salmon.
- Grill the soaked plank for 2 to 3 minutes, then turn it over.
- Place the salmon skin-side down on the heated plank and close the grill.
- Cook for 12 to 18 minutes, adding the fresh dill during the final few minutes.
- Remove the salmon when it flakes easily and reaches your preferred internal temperature.
- Rest for 5 minutes before serving with lemon wedges.
