📝 About This Recipe
This iconic dish captures the essence of the Pacific Northwest, where the aromatic oils of western red cedar infuse fatty King salmon with a deep, woodsy fragrance. A signature glaze of local maple syrup and stone-ground mustard creates a caramelized crust that perfectly balances the natural richness of the fish. This method isn't just a recipe; it's a traditional coastal technique that ensures the most succulent, flake-off-the-fork texture you’ve ever experienced.
🥗 Ingredients
The Foundation
- 1 piece Untreated Western Red Cedar Plank (roughly 12-15 inches long; must be food-grade)
- 2 pounds Center-cut Salmon Fillet (skin-on, preferably wild-caught King or Sockeye)
The Maple-Dijon Glaze
- 1/4 cup Pure Maple Syrup (Grade A dark for deeper flavor)
- 2 tablespoons Stone-ground Dijon Mustard
- 1 tablespoon Fresh Lemon Juice (about half a lemon)
- 2 cloves Garlic (finely minced)
- 1/2 teaspoon Smoked Paprika (adds a hint of campfire depth)
- 1 teaspoon Fresh Thyme (leaves stripped from the stem)
Seasoning and Garnish
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Coarse Black Pepper (freshly cracked)
- 1 piece Lemon (thinly sliced into rounds)
- 2 tablespoons Fresh Parsley (chopped for garnish)
👨🍳 Instructions
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1
Submerge the cedar plank in a clean sink or large tray filled with water. Weigh it down with a heavy pot or bowl to ensure it stays fully under. Soak for at least 2 hours (this prevents the wood from catching fire and creates the necessary steam).
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2
Remove the salmon from the refrigerator 20 minutes before cooking to take the chill off. Pat the fish extremely dry with paper towels; moisture is the enemy of a good sear and glaze adhesion.
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3
In a small mixing bowl, whisk together the maple syrup, Dijon mustard, lemon juice, minced garlic, smoked paprika, and fresh thyme until well combined.
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4
Preheat your outdoor grill to medium-high heat (approximately 400°F/200°C). If using a gas grill, light only half the burners to create a direct and indirect zone.
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5
Place the wet cedar plank directly over the heat for 2-3 minutes. Flip the plank once it begins to crackle, smoke, and smell aromatic.
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6
Season the salmon fillet generously with kosher salt and black pepper. Place the salmon, skin-side down, onto the charred side of the cedar plank.
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7
Generously brush the top of the salmon with about half of the maple-mustard glaze. Arrange the lemon slices in an overlapping pattern down the center of the fish.
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8
Move the plank to the indirect heat zone (or slightly reduce the heat if using charcoal). Close the grill lid to trap the cedar smoke.
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9
Cook for 15-20 minutes. Halfway through the cooking process, brush the remaining glaze over the salmon and lemon slices.
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10
Check for doneness: the salmon is ready when it reaches an internal temperature of 135°F (57°C) for medium-rare or 145°F (63°C) for fully opaque. The fish should flake easily with a fork.
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11
Carefully remove the entire plank from the grill using long-handled tongs and a spatula. Place it on a heat-safe serving board.
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12
Let the salmon rest on the plank for 5 minutes. Sprinkle with fresh parsley and serve directly from the wood for a rustic, impressive presentation.
💡 Chef's Tips
Always keep a spray bottle of water nearby in case the edges of the cedar plank flare up on the grill. If you don't have maple syrup, honey or brown sugar mixed with a splash of bourbon makes a fantastic substitute. For extra flavor, add a splash of white wine or apple juice to the soaking water for the cedar plank. Avoid overcooking; wild salmon is leaner than farmed Atlantic salmon and will dry out much faster once it passes 145°F. Don't reuse the planks; once they have been charred and soaked in fish oils, they are meant for a single use.
🍽️ Serving Suggestions
Pair with a crisp, buttery Chardonnay or a light Oregon Pinot Noir to complement the smokiness. Serve alongside grilled asparagus spears tossed in olive oil and sea salt. A side of wild rice pilaf with toasted pecans mirrors the earthy tones of the cedar. Offer a dollop of crème fraîche mixed with fresh dill for a cooling contrast to the warm glaze. Freshly baked sourdough bread is perfect for mopping up any leftover maple-mustard juices.