Flavorful Cedar Plank Salmon Recipe with Easy Maple Glaze Step-by-Step

Let me tell you, the scent of cedar wood mingling with sweet maple glaze as the salmon gently cooks is enough to make anyone’s mouth water. The first time I grilled cedar plank salmon with that sticky, aromatic maple glaze, I was instantly hooked—it was the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, my grandma used to cook salmon over an open fire, wrapping it in leaves and whispering that “the wood makes all the difference.” This recipe is my modern twist on that nostalgic memory, delivering smoky, tender, flavorful salmon straight to your plate.

You know what’s honestly dangerous about this cedar plank salmon with maple glaze? My family couldn’t stop sneaking bites off the plank while it rested, and I can’t really blame them. It’s a sweet treat perfect for warm summer evenings, potlucks, or just a cozy dinner that feels like a little celebration. Whether you’re brightening up your Pinterest recipe board or searching for a show-stopping yet easy salmon dish, this recipe’s going to be your new favorite. I’ve tested it multiple times in the name of research, of course, and it’s become a staple for family gatherings and gifting. It feels like a warm hug on a plate, and you’re going to want to bookmark this one.

Why You’ll Love This Recipe

This cedar plank salmon recipe with maple glaze isn’t just another salmon dish—honestly, it’s a standout for so many reasons. Here’s why it’s a winner in my kitchen and probably will be in yours too:

• Quick & Easy: Ready in about 30-40 minutes, perfect for busy weeknights or last-minute gatherings.
• Simple Ingredients: No need for fancy or hard-to-find items; most are pantry staples or easy to grab at your local store.
• Perfect for Outdoor Cooking: Whether you’re grilling on the patio or using your oven, the cedar plank adds that irresistible smoky finish.
• Crowd-Pleaser: Kids and adults alike rave about the sweet and smoky combo—trust me, it disappears fast.
• Unbelievably Delicious: The maple glaze caramelizes beautifully, creating a flavor combo that’s just next-level comfort food.

What makes this recipe different? The cedar plank itself isn’t just a cooking tool—it infuses the salmon with gentle smokiness that makes every bite sing. The maple glaze strikes the perfect balance between sweet and savory, with a hint of tang that keeps you coming back. It’s comfort food with a fresh, elegant twist that’s healthier, faster, and more impressive than you’d expect. You’ll close your eyes after that first bite—trust me on this.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and that satisfying tender texture without the fuss. Most are pantry staples or fresh finds that work beautifully together.

• For the Salmon:
• 1 large salmon fillet (about 2 pounds / 900 grams), skin-on (for best flavor and texture)
• Salt and freshly ground black pepper, to taste
• Olive oil or avocado oil, for brushing
• For the Maple Glaze:
• 1/4 cup pure maple syrup (I love Grade A Dark Amber for that rich, robust flavor)
• 2 tablespoons Dijon mustard (adds a nice tang and depth)
• 1 tablespoon soy sauce or tamari (for a gluten-free option)
• 1 clove garlic, minced (fresh is best)
• 1 teaspoon apple cider vinegar (balances the sweetness)
• 1/4 teaspoon smoked paprika (optional, but gives a subtle smoky kick)
• Pinch of red pepper flakes (if you like a little heat)
• For the Cedar Plank:
• 1 untreated cedar plank, soaked in water for at least 1 hour (this prevents burning and infuses flavor)

Pro tip: Look for cedar planks labeled “food-safe” or “untreated” at your grocery or home store. If fresh herbs are handy (like dill or thyme), feel free to sprinkle some on top before cooking for an herbal note. And if you want a dairy-free variation, this recipe is naturally free of dairy—score!

Equipment Needed

• Grill or oven with broiler function (I prefer grilling for that authentic smoky flavor, but the oven works great too)
• Food-safe cedar plank (soaked in water for at least an hour before use)
• Pastry brush or silicone basting brush (to apply the maple glaze evenly)
• Sharp knife (for trimming and portioning the salmon)
• Mixing bowl (for whisking the maple glaze)
• Measuring spoons and cups (precision helps with balance)
• Aluminum foil (to tent the salmon if needed for gentle cooking)

If you don’t have a grill, no worries—an oven broiler or even a grill pan can work in a pinch. I’ve tried cedar plank salmon on both gas and charcoal grills, and each brings a slightly different smoky nuance. For budget-friendly cedar planks, some stores carry reusable options that hold up well for several uses if you maintain them by soaking and cleaning properly after each cook.

Preparation Method

1. Soak the Cedar Plank: Place your cedar plank in a large container or sink filled with water. Weigh it down with something heavy if it floats. Let it soak for at least 60 minutes—this is crucial to prevent the wood from catching fire and to release that wonderful aroma during cooking.
2. Prepare the Maple Glaze: In a small bowl, whisk together 1/4 cup pure maple syrup, 2 tablespoons Dijon mustard, 1 tablespoon soy sauce, minced garlic, apple cider vinegar, smoked paprika, and red pepper flakes. Set aside. The glaze should be smooth and glossy—if it’s too thick, add a splash of water to loosen.
3. Prep the Salmon: Pat the salmon dry with paper towels. Lightly brush both sides with olive oil, then season generously with salt and freshly ground black pepper. This step helps the glaze stick and keeps the fish moist.
4. Preheat the Grill or Oven: If grilling, preheat to medium-high heat (about 375-400°F / 190-205°C). For oven, preheat to 425°F (220°C) and set your rack in the upper third under the broiler.
5. Place Salmon on the Plank: Lay the salmon skin-side down on the soaked cedar plank. Brush a generous layer of maple glaze over the top of the fillet—don’t be shy! Leave a little glaze for basting halfway through cooking.
6. Cook the Salmon: Place the cedar plank with salmon directly on the grill grates or in the oven. Close the lid or door. Grill for about 15-20 minutes, depending on thickness (or broil for 12-15 minutes), basting once more with glaze halfway through. The salmon should be opaque and flake easily with a fork when done.
7. Rest & Serve: Remove the plank from heat and let the salmon rest for 5 minutes. This locks in juices and lets the flavors settle. Carefully transfer the salmon to plates (or serve straight from the plank for that rustic charm).

Common hiccup? If your plank starts to flame up, move it to a cooler part of the grill or tent with foil to keep things under control. And remember, fish cooks quickly—watch it closely to avoid drying out.

Cooking Tips & Techniques

Grilling salmon on a cedar plank is a bit of an art but also totally doable with a few insider tips. One thing I learned the hard way: never skip soaking the plank. I once tried firing it up dry, and let’s just say the flames got personal—and not in a good way!

For perfectly cooked salmon, keep an eye on the temperature. The ideal internal temperature is about 125°F (52°C) for medium-rare to medium. You can use a meat thermometer or just test by flaking with a fork—if it flakes gently but still looks moist inside, you’re golden. Overcooking leads to dry, crumbly salmon, and honestly, that’s a sad bite.

Basting with the maple glaze mid-cook builds layers of flavor and creates that irresistible caramelized crust. Don’t brush it on just once; a second glaze halfway through cooking makes a world of difference. Also, keeping the skin on helps hold the fillet together and adds flavor—the skin crisps up nicely on the cedar plank.

Multitasking tip: While the salmon cooks, prep a fresh salad or some grilled veggies. That way, you’re not staring at the grill waiting and can plate everything fresh and hot.

Variations & Adaptations

Want to shake things up with this cedar plank salmon? Here are some ideas I’ve tried and loved:

• Herbed Citrus Glaze: Swap the maple syrup for honey and add fresh lemon zest and chopped dill for a bright, fresh twist.
• Spicy Maple: Add a teaspoon of sriracha or chipotle powder to the glaze for a smoky heat that pairs beautifully with the cedar smoke.
• Gluten-Free Adjustment: Use tamari instead of soy sauce to keep the glaze gluten-free without losing that umami punch.
• Oven Variation: If you don’t have a grill, place the soaked cedar plank with salmon under the broiler for a similar effect—just watch closely to avoid burning the plank.
• Allergen-Friendly: This recipe is naturally nut-free and dairy-free, but if you want to make it vegan, try swapping the salmon for marinated tofu slices and adjust cooking times accordingly.

Personally, I love adding a sprinkle of toasted sesame seeds and chopped green onions after cooking for extra texture and color. It feels fancy but is dangerously simple.

Serving & Storage Suggestions

Serve this cedar plank salmon hot off the plank or carefully transferred to a serving platter. It pairs wonderfully with light sides—think grilled asparagus, a crisp cucumber salad, or even some buttery new potatoes. A chilled glass of dry white wine or sparkling water with lemon rounds out the meal perfectly.

Leftovers? No problem. Wrap the salmon tightly in plastic wrap or store in an airtight container in the fridge for up to 2 days. Reheat gently in a low oven (about 275°F / 135°C) for 10-15 minutes so it stays moist. You can also flake cold salmon over salads or mix into a salmon spread for sandwiches.

Fun fact: the flavors actually deepen a bit after a day, making leftovers even more delightful. Just be sure not to overcook when reheating to keep that tender texture.

Nutritional Information & Benefits

This cedar plank salmon recipe is not only delicious but packs a nutritional punch. A 6-ounce (170-gram) serving provides roughly 350 calories, 22 grams of protein, and healthy omega-3 fatty acids that support heart and brain health. The maple glaze adds a touch of natural sweetness without refined sugars, and using fresh garlic and spices brings antioxidant benefits.

Salmon is a fantastic source of vitamin D and B vitamins, making this dish a smart choice for overall wellness. Plus, it’s naturally gluten-free and low-carb, fitting nicely into many dietary preferences. Just watch the soy sauce if you’re sensitive to sodium—using low-sodium versions can help keep it balanced.

Conclusion

If you’re looking for a recipe that combines smoky, sweet, and savory flavors with minimal fuss, this cedar plank salmon with maple glaze is your answer. It’s easy enough for weeknight dinners but impressive enough for guests. Honestly, I love how it brings a little bit of the outdoors inside with that cedar aroma, and the maple glaze is just pure nostalgic comfort.

Don’t be shy about customizing it to your taste—add some heat, herbs, or even a splash of citrus. Give it a try, then come back and tell me how your family reacted (spoiler: they’ll want seconds). And hey, if you have your own twists or tips, I’d love to hear them in the comments below. Let’s keep cooking and sharing those delicious moments together!

FAQs About Cedar Plank Salmon with Maple Glaze

How long should I soak the cedar plank before cooking?

At least 1 hour in water is best to prevent burning and to let the wood release its smoky aroma during cooking. Some people soak up to 2 hours for extra safety.

Can I reuse a cedar plank?

Yes, if you clean it well and soak it before the next use, a cedar plank can usually be reused 2-3 times before it starts to crack or lose flavor.

What if I don’t have a grill? Can I use the oven?

Absolutely! Preheat your oven to 425°F (220°C) and place the soaked plank with salmon on a baking sheet under the broiler or on the middle rack. Watch closely to avoid burning.

Is skin-on salmon necessary for this recipe?

Skin-on helps keep the fillet together and crisps nicely on the plank, but if you prefer skinless, it’ll still work—just be extra gentle when handling.

Can I make the maple glaze ahead of time?

Yes! The glaze can be mixed and stored in the fridge for up to 3 days. Just whisk it again before using since some separation may occur.

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