Cedar Plank Salmon, Maple Dijon (Printer-Friendly)

Grilled cedar-plank salmon glazed with maple and Dijon, finished with dill and lemon for a smoky, elegant main.

# What You Need:

→ Fish & Plank

01 - 4 salmon fillets (about 170 g/6 oz each, skin-on)
02 - 1 untreated cedar plank (about 30x15 cm/12x6 in)

→ Glaze

03 - 3 tbsp pure maple syrup
04 - 2 tbsp Dijon mustard
05 - 1 tbsp whole grain mustard (optional, for texture)
06 - 1 tbsp olive oil
07 - 1 tbsp fresh lemon juice
08 - 1 garlic clove, minced
09 - 1/2 tsp smoked paprika
10 - Salt and freshly ground black pepper, to taste

→ Garnish

11 - 2 tbsp fresh dill or flat-leaf parsley, chopped
12 - Lemon wedges, to serve

# Steps:

01 - Soak the cedar plank in water for at least 1 hour to prevent burning. Weigh it down to keep it submerged.
02 - Preheat your grill to medium heat (about 190°C/375°F).
03 - In a bowl, whisk together maple syrup, Dijon mustard, whole grain mustard (if using), olive oil, lemon juice, minced garlic, smoked paprika, salt, and pepper.
04 - Pat salmon fillets dry with paper towels. Season lightly with salt and pepper.
05 - Place soaked cedar plank on the preheated grill, close the lid, and heat for about 2 minutes until it starts to smoke and crackle.
06 - Arrange the salmon fillets, skin-side down, on the plank. Brush each fillet generously with the maple Dijon glaze.
07 - Close the grill lid and cook for 15-20 minutes, brushing with extra glaze halfway through, until salmon flakes easily with a fork and reaches an internal temperature of 63°C/145°F.
08 - Remove the plank from the grill carefully. Let the salmon rest for 2 minutes.
09 - Garnish with fresh dill or parsley and lemon wedges. Serve directly from the plank for a rustic presentation.

# Expert Suggestions:

01 -
  • The maple Dijon glaze seeps into every flake of the salmon, creating a smoky crust that always has guests asking for seconds.
  • You barely need to babysit the grill: it’s an effortlessly showy centerpiece with bold flavors the cedar does most of the heavy lifting.
02 -
  • If the plank isn’t soaked long enough, it will scorch fast and the salmon can taste like burned wood instead of smoky goodness.
  • Brushing the glaze on halfway through—not just at the start—gives the finished fish those glossy, caramelized edges that look irresistible.
03 -
  • Pull the salmon just as it turns opaque to keep it juicy—the residual heat will finish the cooking perfectly as it rests.
  • If you want even more smoke, toss a few damp wood chips onto the coals before you add the plank for an extra hit of flavor.
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