Cedar Plank Salmon with Glaze

Experience the perfect harmony of smoky and sweet with this Cedar Plank Salmon with Maple Dijon Glaze. Grilled to succulent perfection on a cedar plank, the salmon is brushed generously with a rich maple Dijon glaze that highlights the fish's natural flavors while adding a tantalizing tang and a subtle hint of smokiness. This easy-to-make main dish offers an impressive presentation and bold North American flavors, perfect for a family dinner or special occasion.

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This dish’s rustic charm comes alive when served directly from the cedar plank, ensuring a memorable dining experience full of flavor, aroma, and visual appeal. The maple Dijon glaze perfectly complements the smoky cedar essence, making each bite irresistible.

Ingredients

• 4 salmon fillets (about 170 g/6 oz each, skin-on)
• 1 untreated cedar plank (about 30x15 cm/12x6 in)
• 3 tbsp pure maple syrup
• 2 tbsp Dijon mustard
• 1 tbsp whole grain mustard (optional, for texture)
• 1 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 garlic clove, minced
• 1/2 tsp smoked paprika
• Salt and freshly ground black pepper, to taste
• 2 tbsp fresh dill or flat-leaf parsley, chopped
• Lemon wedges, to serve

Instructions

1. Soak the cedar plank in water for at least 1 hour to prevent burning. Weigh it down to keep it submerged.

2. Preheat your grill to medium heat (about 190°C/375°F).

3. In a bowl, whisk together maple syrup, Dijon mustard, whole grain mustard (if using), olive oil, lemon juice, minced garlic, smoked paprika, salt, and pepper.

4. Pat salmon fillets dry with paper towels. Season lightly with salt and pepper.

5. Place soaked cedar plank on the preheated grill, close the lid, and heat for about 2 minutes until it starts to smoke and crackle.

6. Arrange the salmon fillets, skin-side down, on the plank. Brush each fillet generously with the maple Dijon glaze.

7. Close the grill lid and cook for 15-20 minutes, brushing with extra glaze halfway through, until salmon flakes easily with a fork and reaches an internal temperature of 63°C/145°F.

8. Remove the plank from the grill carefully. Let the salmon rest for 2 minutes.

9. Garnish with fresh dill or parsley and lemon wedges. Serve directly from the plank for a rustic presentation.

Zusatztipps für die Zubereitung

For an even more intense flavor, marinate the salmon in half of the maple Dijon glaze for 30 minutes before grilling. This allows the fish to soak up the sweet and tangy notes deeper, enhancing the final result.

Varianten und Anpassungen

To vary the flavor profile, you can swap the maple syrup for honey, though this will yield a less smoky-sweet taste. Additionally, omit the whole grain mustard if you prefer a smoother glaze texture. This recipe is gluten-free and pescatarian-friendly, and you can easily adapt the garnish to your preference with parsley instead of dill.

Serviervorschläge

Serve this cedar plank salmon alongside grilled asparagus, roasted potatoes, or wild rice to create a balanced and satisfying meal. Lemon wedges add a fresh brightness that complements the smoky, sweet flavors, while a glass of unoaked Chardonnay or Pinot Noir beautifully rounds out this dish.

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With simple ingredients and straightforward steps, this Cedar Plank Salmon with Maple Dijon Glaze is sure to impress both your taste buds and your guests. It showcases how elegant and flavor-packed a quick grilled meal can be, making it a staple for any season.

Recipe Q&A

→ How long should I soak the cedar plank?

Soak the cedar plank for at least 1 hour before grilling to prevent it from burning.

→ Can I use different types of mustard?

Yes, you can use various types of mustard. Whole grain mustard adds texture but is optional.

→ What’s the ideal cooking temperature for the salmon?

The salmon should reach an internal temperature of 63°C/145°F for optimal doneness.

→ What side dishes pair well with this dish?

This salmon pairs beautifully with grilled asparagus, roasted potatoes, or wild rice for a complete meal.

→ Is this dish suitable for gluten-free diets?

Yes, ensure that the maple syrup and mustards used are gluten-free to maintain the dish’s suitability for gluten-free diets.