📝 About This Recipe
Inspired by the indigenous cooking traditions of the Pacific Northwest, this dish infuses succulent salmon fillets with the deep, earthy aroma of toasted cedar. The gentle, indirect heat of the grill ensures a buttery texture, while a sweet and tangy maple-mustard glaze creates a beautifully caramelized crust. It is a sensory masterpiece that brings the rustic elegance of campfire cooking to your backyard patio.
🥗 Ingredients
The Foundation
- 2 pieces Untreated Cedar Planks (food-grade, approximately 12 inches long)
- 2 pounds Center-cut Salmon Fillet (skin-on, pin bones removed, cut into 4 portions)
The Maple-Dijon Glaze
- 1/4 cup Pure Maple Syrup (Grade A dark preferred for depth)
- 2 tablespoons Dijon Mustard (whole grain or smooth)
- 1 tablespoon Fresh Lemon Juice (from about half a lemon)
- 2 cloves Garlic (finely minced)
- 1/2 teaspoon Smoked Paprika (adds a subtle boost to the wood smoke)
- 1 teaspoon Fresh Thyme (leaves stripped and chopped)
- 1 teaspoon Kosher Salt (plus more for seasoning)
- 1/2 teaspoon Black Pepper (freshly cracked)
For Garnish
- 2 tablespoons Fresh Parsley (flat-leaf, chopped)
- 1 piece Lemon (cut into wedges)
👨🍳 Instructions
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1
Begin by soaking your cedar planks in water for at least 2 hours. This is crucial to prevent the wood from catching fire and ensures it produces the necessary steam and smoke.
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2
Preheat your outdoor grill to medium-high heat, aiming for a consistent temperature of around 375°F to 400°F (190°C to 200°C).
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3
In a small mixing bowl, whisk together the maple syrup, Dijon mustard, lemon juice, minced garlic, smoked paprika, thyme, salt, and pepper until well combined.
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4
Remove the salmon from the refrigerator 15 minutes before cooking to take the chill off. Pat the fillets completely dry with paper towels to ensure the glaze adheres properly.
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5
Place the soaked cedar planks directly onto the hot grill grates. Close the lid and let them heat for about 3-5 minutes, or until they start to crackle and release a light wisp of smoke.
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6
Carefully flip the planks over using long-handled tongs. This provides a sanitized, warm surface for the fish.
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7
Arrange the salmon fillets on the charred side of the planks, leaving about an inch of space between each piece for air circulation.
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8
Generously brush the maple-dijon glaze over the top and sides of each salmon fillet, reserving a small amount for a final touch later.
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9
Close the grill lid and cook for 12-15 minutes. Resist the urge to open the lid frequently, as you want to trap that precious cedar smoke.
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10
Check for doneness: the salmon should be opaque on the outside and flake easily with a fork, but still slightly translucent in the very center. An instant-read thermometer should register 135°F (57°C) for a perfect medium.
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11
During the last 2 minutes of cooking, brush the remaining glaze over the fillets for a glossy, vibrant finish.
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12
Carefully remove the entire plank (using heat-resistant gloves or sturdy tongs) and place it on a heat-proof platter. Let the fish rest for 5 minutes.
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13
Garnish with a sprinkle of fresh parsley and serve directly from the plank for a stunning rustic presentation, accompanied by fresh lemon wedges.
💡 Chef's Tips
Always keep a spray bottle of water nearby in case the edges of the cedar plank flare up on the grill. For extra flavor, add a splash of bourbon or apple cider to the water while soaking the planks. Choose wild-caught King or Sockeye salmon for the best fat content and flavor profile. If you don't have a grill, you can use this method in a 400°F oven, though you will get less smoke flavor. Never reuse cedar planks as they lose their essential oils and can harbor bacteria after one use.
🍽️ Serving Suggestions
Pair with a crisp, chilled Chardonnay or a light-bodied Pinot Noir to complement the smokiness. Serve alongside grilled asparagus spears drizzled with olive oil and sea salt. A side of wild rice pilaf with toasted pecans mirrors the earthy notes of the cedar wood. A light cucumber and dill salad provides a refreshing, cool contrast to the warm, glazed fish. For dessert, grilled peaches with a dollop of mascarpone tie the outdoor cooking theme together.