Flavorful Cedar Plank Salmon Recipe with Easy Maple Glaze for BBQ Fans

Let me tell you, the smell of cedar wood mingling with sweet maple glaze sizzling on the grill is enough to make anyone’s mouth water. The first time I grilled this flavorful cedar plank salmon with maple glaze, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, my grandma used to prepare salmon over an open flame, and that smoky, tender bite has stuck with me ever since.

I stumbled upon this recipe on a rainy weekend when I wanted to bring a little sunshine to the dinner table. Honestly, it’s dangerously easy and packs pure, nostalgic comfort in every bite. My family couldn’t stop sneaking pieces off the plank as it rested—(and I can’t really blame them!). Whether you’re looking to brighten up your Pinterest recipe board or need a sweet treat to impress guests at your next BBQ, this cedar plank salmon recipe with maple glaze fits the bill perfectly.

I’ve tested it multiple times in the name of research, of course, and it’s become a staple for family gatherings and gifting alike. It feels like a warm hug on a plate, and trust me, you’re going to want to bookmark this one.

Why You’ll Love This Recipe

After countless trials and plenty of licking my fingers clean, here’s why this flavorful cedar plank salmon with maple glaze stands out in my kitchen (and yours!):

• Quick & Easy: Ready in under 30 minutes, perfect for busy weeknights or last-minute BBQ cravings.
• Simple Ingredients: No fancy grocery runs needed; you likely have these staples chilling in your pantry or fridge.
• Perfect for Summer Cookouts: Whether it’s a casual backyard party or a cozy family dinner, this recipe fits every occasion.
• Crowd-Pleaser: Kids and adults alike rave about the sweet and smoky flavor combo.
• Unbelievably Delicious: The tender, flaky salmon paired with the glossy maple glaze and subtle cedar smoke is next-level comfort food.

What makes this recipe different? Well, it’s not just salmon on a plank. The magic happens with the maple glaze—balanced just right with tangy mustard and a hint of garlic—and the cedar plank, which imparts that unforgettable smoky aroma. It’s comfort food reimagined, healthier and faster, but with all the soul-soothing satisfaction you crave. No stress, just pure flavor that makes you close your eyes after the first bite.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without any fuss. Most of them are pantry staples, and swapping out a few is no biggie if you’re feeling creative.

• For the Salmon:
  • 1 (2-pound / 900g) salmon fillet, skin-on (fresh or thawed)
  • 1 cedar plank (soaked in water for at least 1 hour; see equipment tips below)
• For the Maple Glaze:
  • ¼ cup pure maple syrup (I prefer Grade A Dark for richer flavor)
  • 1 tablespoon Dijon mustard (adds tang and depth)
  • 1 tablespoon soy sauce or tamari (use gluten-free tamari if needed)
  • 1 garlic clove, minced (fresh is best but garlic powder works in a pinch)
  • 1 teaspoon apple cider vinegar (balances sweetness)
  • Salt and freshly ground black pepper, to taste
• Optional Garnishes:
  • Fresh dill or parsley, chopped
  • Lemon wedges for serving

If you want a little extra zing, a pinch of smoked paprika or chili flakes in the glaze can add a nice kick. For a gluten-free option, just make sure your soy sauce is tamari. And if you’re feeling a bit adventurous, swapping maple syrup with honey or agave works well too.

Equipment Needed

• Grill (gas or charcoal) – both work fine, I’ve tested this on both and the flavor shines through.
• Cedar plank – make sure it’s food-grade and untreated; soaking it in water for at least 1 hour prevents burning.
• Basting brush for applying the glaze evenly.
• Sharp knife for trimming and portioning the salmon.
• Mixing bowl for the glaze.
• Tongs or spatula to carefully handle the plank on the grill.

If you don’t have a cedar plank, a cast-iron grill pan or foil packets work as alternatives, but you’ll miss that signature smoky aroma. For budget-friendly options, some stores sell pre-soaked cedar planks, which saves time and hassle. Just remember to rinse and soak your plank well to avoid flare-ups.

Preparation Method

1. Prep the Cedar Plank: Soak the cedar plank in water for at least 1 hour before grilling. This keeps it from catching fire and helps infuse that lovely smoky flavor into the salmon.
2. Prepare the Salmon: Rinse the salmon fillet under cold water and pat dry with paper towels. Trim any excess skin or bones if needed. Place it skin-side down on a clean plate.
3. Make the Maple Glaze: In a small bowl, whisk together ¼ cup (60 ml) pure maple syrup, 1 tablespoon (15 ml) Dijon mustard, 1 tablespoon (15 ml) soy sauce, minced garlic, 1 teaspoon (5 ml) apple cider vinegar, salt, and pepper. Taste and adjust seasoning if needed.
4. Apply the Glaze: Using a basting brush, generously coat the salmon fillet with the maple glaze. Make sure every nook and cranny is covered for that sweet-savory punch.
5. Preheat the Grill: Heat your grill to medium heat, about 350°F (175°C). If using charcoal, wait until the coals are covered in white ash.
6. Place the Plank on the Grill: Put the soaked cedar plank directly on the grill grates and close the lid for about 3 minutes to warm and start releasing smoke.
7. Grill the Salmon: Carefully place the glazed salmon skin-side down on the warm cedar plank. Close the grill lid and cook for 15-20 minutes, depending on thickness. The salmon should flake easily with a fork and reach an internal temperature of 145°F (63°C). Avoid opening the lid too often to keep the smoke trapped.
8. Check and Baste: Halfway through cooking, brush the salmon with more glaze for extra flavor and moisture.
9. Remove and Rest: Once done, use tongs or a spatula to carefully lift the plank off the grill. Let the salmon rest for 5 minutes to let juices redistribute.
10. Serve: Garnish with fresh dill or parsley and lemon wedges. Slice and enjoy the tender, flavorful cedar plank salmon!

Pro tip: If the plank starts to flare up, move it to a cooler part of the grill. And don’t rush the resting period—it really makes a difference in juiciness.

Cooking Tips & Techniques

Cooking salmon on a cedar plank might sound fancy, but honestly, it’s pretty straightforward once you get the hang of it. Here’s what I’ve learned from my many grilling adventures:

• Soak the Plank Thoroughly: This is non-negotiable. A dry plank will burn fast and ruin the flavor.
• Use Skin-On Salmon: The skin acts like a natural barrier, keeping the fish moist and making it easier to lift off the plank without breaking.
• Keep the Grill Closed: Opening the lid lets out the flavorful smoke and drops the temperature. Patience is key.
• Don’t Overcook: Salmon cooks quickly. Check the internal temperature with a meat thermometer to avoid dryness.
• Glaze Smartly: Brush on the maple glaze in layers—too much at once can cause flare-ups, but multiple thin coats build flavor beautifully.
• Handle the Plank Carefully: Use tongs or a spatula to avoid splinters or burns—cedar can get hot!
• Experiment with Timing: Depending on your grill, cooking times may vary. I usually start checking at 15 minutes.

One time, I got a little impatient and lifted the lid too often—lesson learned! The salmon was dry, and the smoke escaped. Now, I trust the process and savor the anticipation.

Variations & Adaptations

You know, one of the best things about this cedar plank salmon recipe with maple glaze is how easy it is to make it your own. Here are some ideas to switch things up:

• Dietary Twist: Swap soy sauce for coconut aminos to keep it Paleo-friendly. Or use agave syrup instead of maple for a lower glycemic index.
• Flavor Boost: Add fresh ginger or a splash of orange juice to the glaze for a citrusy zing. Or sprinkle crushed red pepper flakes for a little heat.
• Cooking Method: If you’re short on time or don’t have a grill, bake the salmon on the plank in a 375°F (190°C) oven for 20-25 minutes. The cedar aroma still shines through!
• Seasonal Flair: In summer, top the salmon with fresh chopped herbs like basil or cilantro. In fall, a dash of cinnamon or nutmeg in the glaze warms it up nicely.

Personally, I once tried a miso-maple glaze variation that was a total hit at a potluck—savory, sweet, and umami-packed. Don’t be afraid to mix and match flavors until you find your perfect combo.

Serving & Storage Suggestions

This cedar plank salmon with maple glaze is best served warm, straight off the plank. The aroma alone makes the presentation a winner! Pair it with simple sides like grilled asparagus, roasted potatoes, or a crisp green salad to balance the richness.

If you’re feeling fancy, a chilled glass of Sauvignon Blanc or a light Pinot Noir complements the smoky sweetness beautifully. Lemon wedges on the side add a fresh pop to each bite.

Leftovers? No worries! Store any extra salmon in an airtight container in the fridge for up to 2 days. When reheating, gently warm it in a skillet over low heat or in the oven at 275°F (135°C) wrapped in foil to keep it moist. Avoid the microwave—it tends to dry out salmon.

Flavors often deepen after resting overnight, so if you want to prep ahead, making the glaze a day before and marinating the salmon overnight works wonders.

Nutritional Information & Benefits

This flavorful cedar plank salmon with maple glaze isn’t just tasty, it’s also packed with nutrition. Salmon is rich in omega-3 fatty acids, which support heart health and brain function. It’s a great source of high-quality protein and provides essential vitamins like B12 and D.

The maple glaze adds natural sweetness without refined sugars, and the moderate use of soy sauce keeps sodium in check. This recipe is naturally gluten-free if you choose tamari, and dairy-free too—great news for many dietary needs.

From a wellness perspective, I love that this dish feels indulgent but is actually nourishing—comfort food that loves you back!

Conclusion

If you’re looking for a recipe that’s both impressive and easy to pull off, this flavorful cedar plank salmon with maple glaze has your name on it. It’s a perfect balance of sweet, smoky, and savory that will have you coming back for seconds (and thirds!).

Feel free to tweak the glaze or try the variations to make it truly yours. Personally, this recipe has a special place in my heart and kitchen because it brings people together—one delicious bite at a time.

Give it a go, share your thoughts, and don’t be shy about dropping your own twists in the comments below. Happy grilling, friends!

FAQs

Can I use other types of fish on a cedar plank?

Absolutely! Trout, arctic char, and even chicken breasts work great on cedar planks. Just adjust cooking times based on thickness.

How long should I soak the cedar plank before grilling?

At least 1 hour in water is best to prevent burning and to get that smoky aroma infused into your salmon.

What if I don’t have a grill? Can I bake the salmon?

You sure can. Bake the salmon on the soaked cedar plank in a 375°F (190°C) oven for about 20-25 minutes. The flavor still shines through.

Is this recipe gluten-free?

Yes, if you use gluten-free tamari instead of soy sauce, this recipe is naturally gluten-free.

How do I know when the salmon is done?

The salmon should flake easily with a fork and reach an internal temperature of 145°F (63°C). Avoid overcooking to keep it moist.

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