Flavorful Cedar Plank Salmon with Maple Glaze Easy Recipe for Perfect Dinner

“You’re not seriously going to cook salmon on a plank, are you?” My brother’s skeptical voice echoed from the kitchen doorway. Honestly, I had my doubts too. That night started as a rushed attempt to salvage a chaotic week—grocery bags dumped on the counter, kids arguing in the background, and me staring at a lonely salmon fillet. I grabbed a cedar plank, mostly because it was sitting there unused, and slapped together a maple glaze with what I had on hand.

The house filled with this smoky, sweet aroma that was impossible to ignore. When we finally sat down, the salmon flaked perfectly, with this tender, juicy bite wrapped in subtle woodsy notes. It wasn’t just dinner—it was a quiet moment of relief and a reminder that the simplest ideas can surprise you the most. The maple glaze gave it a gentle sweetness that played so well with the cedar’s smoky whisper. It’s funny how a last-minute idea turned into one of my favorite recipes to make on busy evenings—something I’ve found myself returning to again and again.

What really sold me was how this flavorful cedar plank salmon with maple glaze manages to feel fancy without the fuss. I trust this recipe because it’s straightforward, uses ingredients you’re likely to have, and rewards you with a meal that makes you pause and savor. It’s the kind of dinner that quietly impresses guests without sounding like you spent hours in the kitchen. And honestly, it’s become my go-to when I want that “wow” factor without the stress.

Every time I make it, I’m reminded that good food doesn’t have to be complicated—it just needs a little heart (and a great glaze). This recipe stuck with me because it turns a simple salmon fillet into something memorable, comforting, and just right for any night that calls for a bit of calm on the plate.

Why You’ll Love This Flavorful Cedar Plank Salmon with Maple Glaze

After cooking this salmon on cedar planks multiple times, I can confidently say it’s a recipe that delivers every time. Here’s why it’s earned a permanent spot in my dinner rotation:

• Quick & Easy: From prep to plate in under 30 minutes—perfect for those hectic weeknights when you want something tasty but can’t spend hours cooking.
• Simple Ingredients: No weird or hard-to-find items here. Just fresh salmon, a cedar plank, and staple ingredients like maple syrup and mustard that you probably already have.
• Perfect for Dinner Parties: The cedar plank presentation adds a rustic, elegant vibe that’s great for impressing friends without looking like you tried too hard.
• Crowd-Pleaser: Kids and adults alike appreciate the balance of smoky and sweet flavors. It’s a nice switch-up from your usual baked salmon.
• Uniquely Delicious: The gentle smoke from the plank combined with the sticky, caramelized maple glaze gives this salmon a texture and flavor combo that just feels special.

What sets this recipe apart is the subtle technique of soaking the cedar plank just right—not too long, so it smokes gently—and the glaze’s balance between sweet maple syrup and tangy Dijon mustard. I’ve tested versions with honey and soy sauce, but the maple glaze here remains my favorite for that perfect hint of sweetness without overpowering the fish.

When you take a bite, you’ll notice the salmon stays moist and tender because it cooks evenly on the plank, while the smoky undertones sneak in without being too assertive. It’s comfort food reimagined—simple, approachable, yet bursting with personality. If you want a break from your usual salmon routine, this recipe quietly promises a dinner that feels both homey and a little bit special.

What Ingredients You Will Need for Flavorful Cedar Plank Salmon with Maple Glaze

This recipe uses straightforward ingredients that come together to create a bold flavor experience without fuss. Most of these are pantry staples or easy to find in any grocery store. The salmon is the star, but the glaze and the plank play essential roles in elevating the dish.

• Salmon Fillets – 4 skin-on fillets, about 6 ounces (170 grams) each, fresh or thawed. I prefer wild-caught for richer flavor and firmer texture.
• Cedar Plank – 1 large plank (about 12×7 inches). Make sure it’s food-grade, untreated cedar. Soak for 1-2 hours before grilling to avoid flare-ups.
• Pure Maple Syrup – ¼ cup (60 ml). Look for 100% pure maple syrup; the real deal adds depth you won’t get with imitation syrups.
• Dijon Mustard – 2 tablespoons (30 grams). Adds a tangy kick that balances the sweetness.
• Olive Oil – 2 tablespoons (30 ml), extra virgin preferred for a fruity note.
• Garlic – 2 cloves, minced. Fresh garlic gives the glaze a warm aroma.
• Lemon Juice – 1 tablespoon (15 ml), freshly squeezed. Brightens the glaze and cuts through richness.
• Salt and Black Pepper – To taste. I like flaky sea salt for a little crunch.
• Fresh Dill or Parsley – 2 tablespoons, chopped (optional). Adds a fresh herbal finish if you have it on hand.

You can swap in maple-flavored agave syrup for a vegan twist or use yellow mustard if Dijon isn’t your style. For a gluten-free option, this recipe is naturally suitable, just double-check your mustard’s label.

Pro tip: When selecting your cedar plank, brands like Western Red Cedar are reliable and widely available. If you want to try a smoky twist, honey lemon glazed salmon also pairs beautifully with cedar plank cooking.

Equipment Needed

• Grill or Oven: A medium heat grill is ideal, but this recipe also works well baked in the oven at 375°F (190°C).
• Cedar Plank: Food-grade, untreated cedar plank soaked beforehand to prevent burning.
• Mixing Bowl: For whisking the glaze ingredients together.
• Brush: To evenly spread the maple glaze over the salmon.
• Tongs or Spatula: For safely handling the plank on and off the grill.
• Meat Thermometer (Optional): Handy for checking salmon doneness, aiming for an internal temperature of 125°F (52°C) for medium doneness.

If you don’t have a cedar plank, you can use a cast iron grill pan with a small aluminum foil tray layered with soaked wood chips for a similar smoky effect. Just be cautious about flare-ups. I’ve also baked this salmon in my convection oven with excellent results, which is perfect when grilling isn’t an option.

Maintaining your cedar plank is simple: after each use, scrub gently with warm water (no soap), let it dry fully, and store flat. Replace after 3-4 uses for the best flavor and safety.

Preparation Method for Flavorful Cedar Plank Salmon with Maple Glaze

1. Soak the Cedar Plank: Place the cedar plank in a large container or sink filled with cold water. Let it soak for at least 1 hour, or up to 2 hours. This prevents the wood from burning and adds a subtle smoky flavor while cooking.
2. Prepare the Maple Glaze: In a mixing bowl, whisk together ¼ cup (60 ml) pure maple syrup, 2 tablespoons (30 grams) Dijon mustard, 2 tablespoons (30 ml) olive oil, 2 minced garlic cloves, and 1 tablespoon (15 ml) fresh lemon juice. Season with a pinch of salt and freshly ground black pepper. Set aside.
3. Preheat the Grill or Oven: If grilling, heat to medium (about 375°F/190°C). For oven, preheat to 375°F (190°C).
4. Prepare the Salmon: Pat the salmon fillets dry with paper towels. This helps the glaze stick and ensures even cooking. Season lightly with salt and pepper on both sides.
5. Apply the Glaze: Using a brush, generously coat the top and sides of each salmon fillet with the maple glaze mixture.
6. Place Salmon on Cedar Plank: Arrange the salmon skin-side down on the soaked cedar plank. If desired, sprinkle with chopped fresh dill or parsley for a fresh herbal note.
7. Grill or Bake: Transfer the plank with salmon onto the grill grates or a baking sheet if using an oven. Close the grill lid or oven door. Cook for about 15-20 minutes, depending on thickness. The salmon should flake easily with a fork and reach an internal temperature of 125°F (52°C) for medium doneness.
8. Watch for Flare-Ups: While grilling, keep an eye out for flare-ups from the soaked plank. If flames get too high, move the plank to a cooler side of the grill.
9. Rest and Serve: Remove the plank from heat carefully using tongs. Let the salmon rest for 3-5 minutes before serving. This allows the juices to redistribute and the flavors to settle.

When you lift the cedar plank, you’ll notice that beautiful caramelization on the glaze and a delicate smoky aroma filling the air. The skin crisps slightly, but the flesh inside stays tender and juicy. This recipe is forgiving, but avoid overcooking—the salmon should be moist, not dry.

Cooking Tips & Techniques for Perfect Cedar Plank Salmon

Cooking salmon on a cedar plank can sound intimidating, but a few insider tips will make you feel like a pro:

• Soaking the Plank: Don’t skip this step. Soaking for at least an hour keeps the wood from catching fire and produces that gentle smoky steam that infuses the fish.
• Choosing the Right Salmon: Opt for thick, even fillets so they cook uniformly. Wild-caught tends to have a firmer texture and richer flavor.
• Don’t Overdo the Glaze: Too much glaze can burn and taste bitter. Brush on a thin, even layer and save extra for serving if you like.
• Use Medium Heat: High heat risks burning the plank before the salmon cooks through. Medium heat gives a slow, even cook and that subtle smoke flavor.
• Check Doneness Early: Salmon can go from perfectly cooked to dry quickly. Start checking around 12 minutes if your fillets are thin.
• Resting is Key: Let the salmon rest on the plank after cooking to lock in moisture and finish cooking gently with residual heat.

Personally, I’ve learned the hard way to never rush the soaking process or crank the grill too high. One time, I ended up with a smoky kitchen and a charred plank—lesson learned! Now, I treat the plank like a delicate partner in crime, and the results are always worth it.

When I’m pressed for time, I’ll finish the salmon in the oven after a few minutes on the grill for that authentic cedar flavor but more controlled heat. It’s a handy multitasking trick that keeps dinner stress low.

Variations & Adaptations for Cedar Plank Salmon

This recipe is versatile—you can tweak it to suit your dietary needs, seasonal ingredients, or flavor cravings.

• Spicy Maple Glaze: Add ½ teaspoon smoked paprika or a dash of cayenne pepper to the glaze for a smoky heat that compliments the sweetness.
• Herb and Citrus Twist: Mix fresh thyme, rosemary, or tarragon into the glaze and swap lemon juice for fresh orange juice to brighten the flavor.
• Vegetarian Version: Grill thick slices of smoked tofu or portobello mushrooms on the cedar plank with a similar maple glaze for a plant-based smoky treat.
• Oven-Baked Option: If weather or equipment limits grilling, bake the salmon on the soaked plank at 375°F (190°C) for 18-22 minutes. It still picks up subtle smoke flavor.
• Allergen Adjustments: Use coconut aminos instead of mustard for an allergen-friendly glaze or swap maple syrup for agave if you’re avoiding maple.

I once tried a batch with fresh blueberries mixed into the glaze for a touch of fruity tartness—surprisingly good and a fun way to use summer berries. For a special brunch menu, pairing this salmon alongside a classic quiche Lorraine brings a nice balance of savory and sweet to the table.

Serving & Storage Suggestions

This cedar plank salmon is best served warm, right off the plank or transferred gently to a serving plate. The glaze’s caramelized edges and tender flakes invite savoring each bite slowly.

For presentation, garnish with extra fresh herbs or thin lemon slices to add a pop of color and brightness. It pairs beautifully with simple sides like roasted asparagus, wild rice, or a fresh green salad. If you’re planning a brunch with friends, this salmon could be a star alongside fluffy lemon ricotta pancakes for a sweet-savory combo.

To store leftovers, transfer the salmon to an airtight container and refrigerate for up to 3 days. The flavors only deepen after a day, so leftovers often taste even better cold or gently reheated.

Reheat by warming gently in a low oven (about 275°F/135°C) covered with foil to keep moisture in, or briefly in the microwave with a damp paper towel over the top to avoid drying out. Avoid overheating as salmon can quickly become dry.

Nutritional Information & Benefits

This flavorful cedar plank salmon with maple glaze is not only delicious but also packed with nutrition. Each 6-ounce (170-gram) serving contains approximately:

Nutrient	Amount
Calories	350
Protein	34 grams
Fat	20 grams (mostly healthy omega-3 fats)
Carbohydrates	8 grams (from maple syrup)
Sodium	200 mg

Salmon is a fantastic source of omega-3 fatty acids, which support heart and brain health. The maple syrup adds natural sweetness without refined sugars, and the fresh lemon juice provides vitamin C and antioxidants. This recipe fits well within gluten-free and low-carb diets.

If you’re watching sugar intake, use less maple syrup or substitute with a low-glycemic sweetener. The recipe remains a wholesome, nutrient-rich dinner that satisfies both taste buds and wellness goals.

Conclusion

This flavorful cedar plank salmon with maple glaze has become one of my favorite ways to enjoy salmon—not just because it tastes incredible, but because it feels like a little celebration on a plate. It’s reliable, quick enough for weeknights, and special enough to bring out when friends come over.

Don’t hesitate to make this recipe your own: swap herbs, add spices, or even experiment with different glazes. Cooking is about having fun and making dishes that suit your style and taste.

I love how this recipe brings a sense of calm and satisfaction after a busy day. If you try it, I’d be thrilled to hear about your variations or how it fits into your dinner plans. Feel free to leave a comment or share your experience!

Here’s to simple meals that surprise you—in the best way.

Frequently Asked Questions About Cedar Plank Salmon

How long should I soak the cedar plank before grilling?

At least 1 hour is recommended, but 2 hours is ideal to prevent burning and produce a gentle smoky flavor.

Can I reuse the cedar plank for another salmon cook?

Yes, but only 3-4 times max. After that, the wood loses its aroma and can become brittle.

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

Definitely! Baking at 375°F (190°C) for 18-22 minutes works great and still gives a subtle smoky note.

Can I use frozen salmon for this recipe?

Yes, but thaw it completely and pat dry before glazing to ensure even cooking and good glaze adhesion.

How do I know when the salmon is done?

It should flake easily with a fork and reach an internal temperature of 125°F (52°C) for medium doneness. Avoid overcooking for moist results.

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