📝 About This Recipe
Experience the authentic taste of the Pacific Northwest with this succulent salmon, slow-grilled on an aromatic cedar plank. The wood infuses the fish with a delicate, earthy smokiness while protecting the delicate oils, resulting in an incredibly moist and flakey texture. Finished with a sweet and savory maple-mustard glaze, this dish is a masterful balance of flavors that turns a simple piece of seafood into a gourmet centerpiece.
🥗 Ingredients
The Salmon & Plank
- 1 piece Food-grade cedar plank (at least 12-15 inches long, soaked in water for 2 hours)
- 2 pounds Center-cut salmon fillet (skin-on, pin bones removed)
- 1 tablespoon Olive oil (for brushing the plank)
The Signature Glaze
- 1/4 cup Pure maple syrup (Grade A dark preferred)
- 2 tablespoons Dijon mustard (whole grain or smooth)
- 1 tablespoon Soy sauce (low sodium)
- 1 teaspoon Fresh ginger (finely grated)
- 2 cloves Garlic (minced into a paste)
- 1 teaspoon Apple cider vinegar
The Dry Rub & Garnish
- 1 teaspoon Smoked paprika
- 1 teaspoon Kosher salt (adjust to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
- 2 tablespoons Fresh parsley (chopped for garnish)
- 1 piece Lemon (cut into thin rounds)
👨🍳 Instructions
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1
Begin by soaking your cedar plank in water for at least 2 hours. Weigh it down with a heavy bowl to ensure it stays completely submerged; this prevents the wood from catching fire on the grill.
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2
Preheat your outdoor grill to medium-high heat, aiming for a temperature between 375°F and 400°F (190°C-200°C).
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3
In a small saucepan over low heat, whisk together the maple syrup, Dijon mustard, soy sauce, grated ginger, minced garlic, and apple cider vinegar. Simmer for 3-5 minutes until slightly thickened, then set aside.
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4
In a small bowl, combine the smoked paprika, kosher salt, and black pepper to create your dry rub.
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5
Pat the salmon fillet completely dry with paper towels. Removing excess moisture is the secret to a better crust and better absorption of the rub.
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6
Season the flesh side of the salmon evenly with the dry rub, pressing it gently into the meat so it adheres.
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7
Lightly brush the top side of the soaked cedar plank with olive oil. Place the salmon fillet on the plank, skin-side down.
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8
Place the plank directly onto the grill grates. Close the lid and cook for about 12 minutes. Do not flip the fish; the plank protects the bottom while the ambient heat cooks the top.
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9
Open the lid and generously brush the maple-mustard glaze over the top of the salmon. Arrange lemon slices along the length of the fish.
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10
Close the lid and continue grilling for another 5-8 minutes, or until the internal temperature reaches 135°F (57°C) for medium. The fish should flake easily with a fork.
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11
Carefully remove the entire plank from the grill using sturdy tongs or a spatula. Let the salmon rest on the plank for 5 minutes to allow juices to redistribute.
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12
Garnish with fresh parsley and serve directly from the plank for a rustic, impressive presentation.
💡 Chef's Tips
Always keep a spray bottle filled with water nearby to douse any small flames if the edges of the plank flare up. For extra depth of flavor, soak the cedar plank in white wine or apple juice instead of plain water. Ensure your salmon is at room temperature for 15-20 minutes before grilling to ensure even cooking throughout the fillet. Avoid overcooking; salmon continues to cook for a few minutes after being removed from the heat due to carryover cooking. If you don't have a grill, you can use this same method in a 400°F oven, though you will lose some of the char-grilled essence.
🍽️ Serving Suggestions
Pair with a crisp, buttery Chardonnay or a light Pinot Noir to complement the smoky and sweet notes. Serve alongside grilled asparagus spears drizzled with balsamic reduction and toasted pine nuts. A side of wild rice pilaf with dried cranberries and pecans provides a wonderful textural contrast. Offer a dollop of lemon-chive crème fraîche on the side for those who enjoy a creamy finish. A simple arugula salad with a light lemon vinaigrette cuts through the richness of the salmon perfectly.