Cedar-Plank Salmon with Maple Glaze

Salmon roasted on a smoldering cedar plank — the wood smokes and infuses the fish with aromatic cedar flavor while protecting it from direct heat.

Method

1. Soak the cedar plank in water for at least 1 hour (weigh it down so it stays submerged). This prevents it from catching fire on the grill.

   Clean and oil the grates before cooking. A clean, oiled grate prevents sticking and creates those distinctive grill marks that signal proper heat contact.

2. Whisk together maple syrup, soy sauce, mustard, garlic, and smoked paprika. This is the glaze.

   Whisk vigorously to incorporate air and create a smooth, emulsified mixture. The motion should come from your wrist, not your whole arm — it's more efficient and less tiring.

3. Preheat grill to medium-high (400°F). Place the soaked plank on the grill and close the lid for 3 minutes until the plank starts to smoke and crackle.

   A properly preheated pan is non-negotiable. If the oil doesn't shimmer and a drop of water doesn't sizzle on contact, the pan isn't ready. Cold pans cause sticking and prevent browning.

4. Place salmon skin-side down on the plank. Brush generously with the maple glaze. Close the lid.

5. Grill for 12-15 minutes without flipping. Brush with more glaze halfway through. The salmon is done when it flakes easily and reaches 130-135°F internal.

   Flip only once. Every time you flip, you restart the browning process on that side. One flip gives you the deepest, most even crust.

6. Carefully remove the plank (with salmon on it) from the grill. The plank becomes your serving board. Garnish with dill and lemon wedges.

   Clean and oil the grates before cooking. A clean, oiled grate prevents sticking and creates those distinctive grill marks that signal proper heat contact.

Equipment

• Grill or grill pan Recommended: Lodge Pre-Seasoned Cast Iron Grill Pan
• Kitchen scale Recommended: Escali Primo Digital Kitchen Scale
• Whisk Recommended: OXO Good Grips 11-Inch Balloon Whisk

Chef Notes

• The most important thing: Pull at 120°F for medium (translucent center) or 130°F for medium-well. Salmon continues cooking after leaving the heat.
• Clean and oil the grates before cooking. A dirty grate causes sticking. Use a paper towel dipped in oil, held with tongs.
• Taste as you go and adjust seasoning at the end. Salt levels change as liquids reduce and flavors concentrate.
• If you're unsure about doneness, use an instant-read thermometer. It removes all guesswork and costs less than one ruined dinner.

Common Substitutions

Ingredient	Substitution	Notes
Salmon	Trout, arctic char, or steelhead	All are fatty fish with similar cook times.
Soy sauce	Tamari or coconut aminos	Tamari is gluten-free. Coconut aminos are lower sodium.
Grill	Cast iron skillet + broiler	Sear in skillet, finish under broiler for char.

What You're Practicing

Plank cooking: The cedar plank serves as both a cooking vessel and a smoke source. As the bottom of the plank smolders, it produces aromatic smoke that infuses the salmon from below. The plank also insulates the fish from direct heat, making it nearly impossible to overcook — the fish cooks gently in the smoke rather than over flame.

Glazing technique: The maple-soy-mustard glaze caramelizes in the heat, creating a lacquered surface. Brushing it on halfway through (rather than at the start) prevents it from burning before the fish is cooked. The sugar in maple syrup browns quickly — watch for charring.

Wood smoke pairing: Cedar is the classic pairing for salmon because its resinous, aromatic smoke complements the fish's natural oils. Other planks work too — alder (milder, Pacific Northwest tradition), maple (sweet, subtle), and cherry (fruity). Never use treated lumber or softwoods like pine — they contain toxic resins.