Cedar Plank Salmon
A whole salmon fillet cooks gently on a soaked cedar plank, absorbing sweet, smoky wood flavor while staying moist and never touching direct flame. A simple maple-dijon glaze and fresh dill finish it off for an effortlessly elegant grilled main.
By YumYum Editorial · BBQ & Grilling
Prep: 20 min · Cook: 20 min · Total: 40 min · Serves 4
Ingredients
- 1 untreated cedar plank (about 7x15 inches)
- 1 side of salmon (about 2 lbs), skin on, pin bones removed
- 2 tbsp olive oil
- 2 tbsp maple syrup
- 1 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
- 2 cloves garlic, minced
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp fresh dill, chopped, plus more for garnish
- 1 lemon, thinly sliced
Instructions
- Submerge the cedar plank in water and weigh it down with a heavy object; soak for at least 1 hour, ideally 2, so it smokes rather than burns.
- Preheat the grill to medium-high heat, about 400°F, and set up for indirect cooking.
- In a small bowl, whisk together olive oil, maple syrup, Dijon mustard, lemon juice, garlic, salt, and pepper.
- Place the soaked plank on the direct heat side of the grill for 3-4 minutes until it starts to crackle and smoke slightly.
- Flip the plank, place the salmon skin-side down on the toasted side, and brush generously with the maple-dijon glaze.
- Move the plank to indirect heat, close the lid, and cook 15-18 minutes until the salmon flakes easily and reaches 125-130°F internally for medium.
- Scatter fresh dill and lemon slices over the top for the last 5 minutes of cooking.
- Carefully transfer the plank to a heatproof surface, let rest 5 minutes, then serve directly from the plank with extra glaze spooned over.