Maple-Glazed Cedar-Plank Grilled Salmon With Charred Lemon

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes (plus 2 hours soaking time)
• Cook Time: 18–22 minutes
• Total Time: 2 hours 40 minutes

Quick Ingredients

• 1 (2 lb / 900 g) center-cut salmon fillet, skin-on
• 1 untreated cedar plank (about 6 x 14 inches)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp neutral oil (avocado/canola), plus more for the grill grates
• 1/3 cup pure maple syrup
• 3 tbsp low-sodium soy sauce
• 1 1/2 tbsp Dijon mustard
• 1 tbsp rice vinegar (or apple cider vinegar)
• 1 tsp grated fresh ginger (or 1/4 tsp ground ginger)
• 1 small garlic clove, finely grated
• 1 tbsp unsalted butter
• 2 lemons, halved
• 2 tbsp chopped fresh dill or parsley (optional)

Do This

• 1) Soak cedar plank in water for 2 hours (keep it submerged).
• 2) Simmer maple syrup, soy sauce, Dijon, vinegar, ginger, and garlic for 2–3 minutes; whisk in butter.
• 3) Heat grill to 425°F (medium-high) and set up for indirect heat.
• 4) Pat salmon dry; brush with oil and season with salt and pepper.
• 5) Preheat soaked plank on the grill 3–5 minutes until it crackles/smokes lightly; flip plank.
• 6) Put salmon on plank, close lid, grill 12–15 minutes; glaze, then cook 4–7 minutes more to 130–135°F (medium).
• 7) Char lemon halves cut-side down 3–4 minutes; rest salmon 5 minutes, garnish, and serve with charred lemon.

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Why You’ll Love This Recipe

• Big flavor, minimal fuss: the maple-soy-mustard glaze turns sticky and glossy right on the grill.
• Restaurant-style grilling at home: the cedar plank adds gentle smoke and helps keep the salmon tender.
• No flipping required: the plank acts like a pan, so the fish stays intact and beautiful.
• Charred lemon makes it pop: smoky citrus balances the sweetness of the glaze.

Grocery List

• Produce: 2 lemons, 1 small knob fresh ginger, 1 garlic clove, fresh dill or parsley (optional)
• Dairy: unsalted butter
• Pantry: pure maple syrup, low-sodium soy sauce, Dijon mustard, rice vinegar (or apple cider vinegar), kosher salt, black pepper, neutral oil
• Seafood & Grill: 1 (2 lb / 900 g) center-cut salmon fillet (skin-on), 1 untreated cedar plank (about 6 x 14 inches)

Full Ingredients

Salmon & Plank

• 1 untreated cedar plank (about 6 x 14 inches)
• 1 (2 lb / 900 g) center-cut salmon fillet, skin-on (about 1 1/4 to 1 1/2 inches thick)
• 1 tbsp neutral oil (avocado, grapeseed, or canola)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Maple Glaze

• 1/3 cup (80 ml) pure maple syrup
• 3 tbsp (45 ml) low-sodium soy sauce
• 1 1/2 tbsp (22 ml) Dijon mustard
• 1 tbsp (15 ml) rice vinegar (or apple cider vinegar)
• 1 tsp finely grated fresh ginger (or 1/4 tsp ground ginger)
• 1 small garlic clove, finely grated (about 1/2 tsp)
• 1 tbsp (14 g) unsalted butter
• Optional: 1/8 tsp cayenne pepper for a gentle heat

To Serve

• 2 lemons, halved
• 2 tbsp chopped fresh dill or parsley (optional)
• Optional: flaky sea salt, for finishing

Step-by-Step Instructions

Step 1: Soak the cedar plank

Submerge the cedar plank in water for 2 hours. Use a bowl or a heavy can to keep it underwater. This helps prevent the plank from burning too quickly and encourages gentle smoking.

If you have time, an extra 30–60 minutes of soaking is fine, but 2 hours is a solid target for most planks.

Step 2: Make the maple-soy-mustard glaze

In a small saucepan over medium heat, whisk together the maple syrup, soy sauce, Dijon, vinegar, ginger, and garlic (and cayenne if using).

Bring to a gentle simmer and cook for 2–3 minutes, whisking often, just until slightly thickened (it should lightly coat a spoon). Remove from heat and whisk in the butter until melted and glossy. Set aside.

Step 3: Preheat the grill for indirect cooking

Preheat your grill to 425°F (medium-high).

Gas grill: Turn 1–2 burners to medium-high and leave one burner off to create an indirect zone. You’ll cook the salmon with the plank over the burner-off side, lid closed.

Charcoal grill: Bank hot coals to one side, leaving an indirect side with no coals. Cover with the lid and stabilize around 425°F. Add a small handful of soaked wood chips if you like, but it’s optional since the plank provides aroma.

Clean and oil the grill grates (dip a folded paper towel in a little neutral oil and, using tongs, wipe the grates).

Step 4: Prep and season the salmon

Remove the salmon from the refrigerator 15 minutes before grilling (this helps it cook more evenly). Pat it very dry with paper towels.

Brush the flesh side lightly with 1 tbsp neutral oil, then season evenly with 1 tsp kosher salt and 1/2 tsp black pepper.

Step 5: Preheat the plank, then add the salmon

Drain the plank well. Place it directly on the grill grates over direct heat for 3–5 minutes, lid closed, until you hear it crackle and see light smoke.

Using heatproof gloves or sturdy tongs, flip the plank over. Immediately place the salmon on the plank, skin-side down. Move the plank to the indirect heat side of the grill and close the lid.

Step 6: Grill, glaze, and finish to temperature

Grill with the lid closed for 12–15 minutes without glazing. This gives the salmon time to cook gently and absorb cedar aroma.

Brush a generous layer of glaze over the top and sides (avoid letting a lot of glaze drip down onto the plank). Continue grilling 4–7 minutes more, glazing once more halfway through if you’d like a thicker, stickier coating.

Start checking temperature early: insert an instant-read thermometer into the thickest part. Aim for:

• 125°F for medium-rare (very moist, slightly translucent in the center)
• 130–135°F for medium (moist and flaky, recommended for most home cooks)
• 140°F for medium-well (firmer and more fully cooked)

Because the plank and grill can vary, total grill time is typically 18–22 minutes.

Step 7: Char the lemons, rest, and serve

While the salmon finishes, place the lemon halves cut-side down over direct heat and grill for 3–4 minutes, until deeply browned and slightly softened.

Remove the plank with the salmon from the grill. Let the salmon rest on the plank for 5 minutes (the glaze sets and the fish finishes gently). Sprinkle with chopped dill or parsley and a pinch of flaky sea salt if you like.

Serve warm with the charred lemons for squeezing over each portion.

Pro Tips

• Use an untreated plank: make sure it’s labeled food-safe/untreated (no stains, paints, or chemical treatments).
• Indirect heat is the key: direct heat under the plank can scorch the wood and overcook the bottom before the center is done.
• Glaze near the end: maple syrup can burn if applied too early over high heat; brushing it on in the last 5–7 minutes keeps it glossy, not bitter.
• Trust the thermometer: pull the salmon at 130–135°F for a juicy, flaky texture.
• Keep a spray bottle handy: if the plank flares, spritz the flames lightly with water and move the plank further from direct heat.

Variations

• Bourbon maple glaze: add 1 tbsp bourbon to the glaze while simmering (cook 1 extra minute).
• Spicy-sweet: add 1–2 tsp sriracha or 1/2 tsp crushed red pepper flakes to the glaze.
• Citrus-herb finish: add 1 tsp finely grated lemon zest to the glaze off heat and finish with extra chopped dill.

Storage & Make-Ahead

Store leftover salmon in an airtight container in the refrigerator for up to 2 days. For best texture, rewarm gently: place on a foil-lined baking sheet and heat in a 275°F oven for 10–15 minutes, just until warmed through (or enjoy cold, flaked into salads).

Make-ahead: You can make the glaze up to 3 days ahead; refrigerate and gently rewarm (low heat) before brushing. Soak the plank up to 4 hours ahead (keep it submerged), then drain right before grilling.

Nutrition (per serving)

Approximate (based on 4 servings): 440 calories, 39 g protein, 24 g fat, 16 g carbohydrates, 14 g sugar, 820 mg sodium.