A 20-minute salmon recipe using cedar planks when grilling. Grilling the salmon using cedar planks provides protection so the salmon does not break apart and burn. Furthermore, it provides a very tasty smoky flavor to the dish. This is a perfect dish to make either for family dinner or for when expecting company over.
Table of contents
Why We Love This Dish
- Grilling is a very fast way to cook the salmon. And using the cedar planks makes it easier to grill, because the planks keep the salmon in one piece from grill to table.
- The Maple Dijon Glaze is a nice complement to the smoky flavor of the grilled salmon. The richness and sweetness of the maple offers a nice balance to the tanginess of the mustard, which cuts to the fattiness of the salmon.
- Any leftover salmon can be repurposed and minced to make salmon burger, tossed in a salad, or with pasta.
For specific measurements of ingredients to use for grilling salmon and the tasty maple dijon glaze, please scroll down to the recipe card below.
- Maple Syrup
- Grainy Dijon Mustard
- Minced Fresh Ginger
- Dried Red Pepper Flakes
- Cedar Plank
How To Make This Dish
For more thorough instructions on how to grill the salmon using cedar planks, please scroll down to read the recipe card.
- Step 1: Soak the cedar planks overnight or at least two hours before grilling the salmon.
- Step 2: Make the glaze for the salmon. This can be done the night before.
- Step 3: Season and grill the salmon.
- For sanitary purposes, cedar planks should not be reused.
- Prior to using the cedar planks on the grill be sure to soak them in water for at least two hours. This will keep the cedar planks from burning.
- A great way to keep the cedar planks submerged in water while soaking is by using a filled mason jar or canned food item and placing it in the center of the cedar planks.
Frequently Asked Questions
Using a food thermometer, insert at the thickest part of the salmon. The internal temperature should register 125 to 130 degrees Fahrenheit for a medium-cooked salmon, or 120 degrees if you prefer it to be rare.
Yes! And you can warm up the Salmon in the oven at the "warm setting" (200 to 250 degrees Fahrenheit) for 7-10 minutes.
Promptly place the salmon in the refrigerator in a sealed container within 1 to 2 hours of serving. Any leftover should be stored in the coldest part of the refrigerator for 3 to 4 days. Well-wrapped leftovers can be kept in the freezer for up to three months.
Store any leftover glaze in an airtight container and keep it in the refrigerator for up to two weeks.
Yes! This glaze recipe can also be used with any type of protein. It is perfect with grilled, baked, roasted, or fried foods.
Other Seafood Recipes To Try
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- 2 ½ pounds Salmon
- ½ cup Maple Syrup
- 2 Tablespoon Grainy Dijon Mustard
- 2 teaspoon Minced Fresh Ginger peeled
- 1 Garlic clove
- ½ teaspoon Dried Red Pepper Flakes
- 1 Cedar Plank this should be the same size of your salmon; soaked for at least two hours
- Soak plank in water for at least two hours. I find that soaking them in a deep cookie sheet works and I weigh it down with something like a canned food item. Be sure not to miss this part, as it's important to soak them so they don't burn.1 Cedar Plank
- Make the glaze! Combine maple syrup, grainy dijon mustard, ginger, garlic, and dried red pepper flakes in a small bowl.½ cup Maple Syrup, 2 Tablespoon Grainy Dijon Mustard, 2 teaspoon Minced Fresh Ginger, 1 Garlic clove, ½ teaspoon Dried Red Pepper Flakes
- Preheat the grill to medium heat. Place soaked plank on a hot grill.
- Reserve ¼ cup of glaze on a separate bowl. Drizzle remaining glaze over salmon.
- Close the lid and cook salmon for 12-14 minutes for medium-rare, 14 to 18 minutes for well done. Note that salmon continues to cook when you remove from the grill.2 ½ pounds Salmon
- Transfer cooked salmon to a serving platter and drizzle with the remaining glaze.
- In order to save some time, pre-make the glaze the night before. This also allows for the flavors to blend, giving you a more flavorful Maple Dijon Glaze.
- Note that grilling times will vary depending on the thickness of the salmon. The internal temperature of medium-cooked salmon should be 125 to 130 degrees.
- Using a filet of salmon versus a whole piece of salmon will yield quicker cooking time and will also fit in your cedar planks better.
- Reserve a ¼ cup of the glaze to serve on the side and pour on little bowls for your guests to use with the Grilled Salmon.
- To avoid the cedar planks from burning, it is VERY important to soak the cedar planks for at least 2 hours or up to overnight, prior to placing them on the grill.
- And cedar planks are one-time use, so promptly discard them upon use for this recipe.
- And if you LOVE seafood, you must give our Soft Shell Crab Sandwich a try!
Hello and welcome, friend! I'm Jocelyn, the recipe developer, food photographer + stylist here at JOZmahal. As a Food & Nutrition major, I keep healthy and nutritious ingredients at the core of my recipe creations. I love to cook delicious and healthy meals for my family and friends. And I am so grateful that you are here as I hope to inspire and empower you to make all these delicious and healthy foods at home for your family and friends as well. Every recipe you will find here is quick and simple to make using fresh and natural ingredients that you can easily find at your local grocery store if not online. Read more about me here...
PS: If you try any of my recipes please use the tag #JOZmahalrecipes and you may be featured in my upcoming posts! ~ cook with love, my friend!