Maple-Dijon Cedar Plank Salmon

Quick facts

Ingredients

• 1 untreated food-safe cedar plank

• 2 lb center-cut salmon fillet, skin on

• 2 tbsp pure maple syrup

• 1 1/2 tbsp Dijon mustard

• 1 tbsp olive oil

• 1 tsp lemon zest plus 1 tbsp juice

• 1 garlic clove, finely grated

• 3/4 tsp kosher salt

• 1/2 tsp black pepper

Step-by-step method

1. Submerge the plank in water for at least 2 hours, weighting it so every surface stays wet. Heat a covered grill for two-zone cooking at 375–400°F.

2. Pat salmon dry and remove pin bones. Mix maple syrup, Dijon, oil, lemon, garlic, salt and pepper; brush half over the flesh and rest 15 minutes.

3. Place the soaked plank over indirect heat, close the lid and warm 3 minutes. Turn it over, set salmon skin-side down on the warm side and brush with remaining glaze.

4. Grill covered for 18–25 minutes without flipping. Rotate the plank if one edge darkens too quickly and keep water nearby for flare-ups.

5. Remove when the thickest part reaches 125–130°F for moist medium salmon or 140–145°F for fully cooked. Rest 5 minutes before portioning.

How to know it is done

Use the texture, color and temperature cues in the method as well as the suggested time. Ovens, grills and ingredient sizes vary; for meat and seafood, confirm doneness with an instant-read thermometer.

Tips for the best result

• Use only untreated, food-safe cedar.

• Do not walk away from the grill; the plank should smolder, not burn.

• Serve with grilled asparagus or a crisp salad.

Variations and substitutions

Adjust heat and seasonings to taste. When replacing a major ingredient, choose one with similar moisture and fat so the texture remains dependable. For a larger batch, double ingredients but cook in batches where needed.

Storage and reheating

Refrigerate up to 3 days. Reheat gently at 275°F or enjoy cold in salads.

Approximate nutrition

Approximately 390 calories per serving. This is an estimate and varies with brands, substitutions and actual portion size.