Easy cedar planked salmon with a simple and tasty maple syrup and Dijon mustard glaze, this salmon is perfect for summer grilling. Sweet and tangy with a touch of smoky cedar, your family and guests will love it!
We had a great Fourth of July this year. Just my husband and me, Picky Eater had to work. Since she doesn’t like salmon, what a great time to fire up the grill for some cedar planked salmon.
We’ve been eating more salmon this year and this was the first time on the grill. I forgot how much I like it this way. And it is super easy.
Here’s what you’ll need:
- Maple syrup, Dijon mustard and balsamic vinegar for the easy glaze to brush on the salmon. I like coarse ground, grainy Dijon.
- Salmon either fillets or a whole piece.
- A cedar grilling plank soaked for a couple hours in water.
HOW TO MAKE CEDAR PLANKED SALMON
- Soak the cedar plank in water for a couple hours to prevent it from catching on fire on the grill. It tends to float in the water so I weigh it down with a glass of water.
- Whisk together the glaze ingredients.
- Heat the grill, place the soaked plank on the grill and heat on each side for several minutes until smoky and fragrant.
- Arrange salmon on plank, brush with glaze and grill about 10 minutes until done.
RECIPE NOTES AND TIPS
- I like to use skinless salmon, I think the smoky cedar penetrates it better. That said, you can certainly use salmon with the skin. After resting, a spatula will separate the flesh right off the skin!
- I usually use four 6 to 8 ounce salmon fillets, but you can also use a whole piece of salmon. Either way, it’s about two pounds of salmon.
- Cedar grilling planks are easily found in grocery and hardware stores all summer grilling season long. I usually find them in a four-pack.
We had a nice, quiet fourth this year. Great weather and a great dinner. I made a black bean and rice salad and we had cheesecake with a balsamic berry sauce for dessert. It was a perfect meal. Happy belated Fourth. xxo- Kelly🍴🐦
UPDATED: Originally posted in July, 2015 and recently updated in July, 2021 to spruce things up a bit. Changes to copy and organization to make it easier to follow, but no changes to original recipe.
Maple Mustard Cedar-Planked Salmon
- 3 tablespoons coarse ground Dijon mustard
- 3 tablespoons pure maple syrup, the real stuff
- 1 tablespoon balsamic vinegar
- Salt and pepper
- 4 salmon fillets, about 2 pounds, or 1 piece
- 1 soaked cedar grilling plank
- Soak plank in water for 1-2 hours.
- In small bowl, whisk mustard, maple syrup, balsamic vinegar and salt and pepper to taste.
- Prepare grill to temperature of 350º.
- Wipe plank dry and place on hot grill and close lid.
- Heat plank for 3 minutes on one side and then flip and heat another 3 minutes until plank begins to smoke and crackle.
- Using tongs, take plank off grill and onto a sheet pan. Arrange salmon on plank and brush it all over with maple mustard sauce. Season with salt and pepper.
- Return plank with salmon to the grill with tongs. Close lid and grill until just done, about 10 minutes (about 20 minutes if using a whole piece).
- Remove plank and salmon from grill and tent with foil and let rest for 5 minutes. Enjoy.
- Good idea to have a spray bottle on hand in case of flare-ups.
- The salmon can marinate in the maple mustard sauce while preparing the grill and cedar plank for about 20-30 minutes and then put on the plank to grill.