American · Lunch · Dinner
Cedar Plank Salmon
Tender salmon brushed with a light maple-Dijon glaze and slowly roasted on a smoking cedar plank, giving it a gentle woodsy aroma. Finished with fresh dill and lemon, it is a simple, protein-rich centrepiece for the grill.
- Prep
- 70 min
- Cook
- 20 min
- Total
- 90 min
- Serves
- 4
Calories come from: Carbs 9% · Fat 55% · Protein 36%
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Ingredients
For 4 servings- about 2 litres (enough to cover the plank)2,000 gWater (for soaking the cedar plank)
- 1 large fillet (about 600 g)Skin-on salmon fillet
- 2 tbsp40 gPure maple syrup
- 1 tbsp15 gDijon mustard
- 1 tbsp16 gLow-sodium soy sauce
- 1 tbsp15 gLemon juice
- 1 tsp5 gOlive oil
- 1 cloveGarlic, finely grated
- 1/2 tspBlack pepper, ground
- 1 pinchSalt
- 2 tbspFresh dill, chopped
- 1/2 lemon50 gLemon wedges, to serve (optional)
Steps
- 1
Submerge the untreated cedar plank in the water, weighing it down with a mug, and soak for at least 1 hour.
- 2
Meanwhile, whisk the maple syrup, Dijon mustard, soy sauce, lemon juice, olive oil and garlic in a small bowl.
- 3
Pat the salmon dry and remove any pin bones with tweezers.
- 4
Season the flesh side of the salmon with the salt and black pepper.
- 5
Preheat the grill to medium-high, about 200-230 °C (400-450 °F), for 10 minutes.
- 6
Lift the plank out of the water and set it on the grill grate; close the lid and heat for 3-4 minutes until it starts to crackle and smoke.
- 7
Flip the plank over and lay the salmon skin-side down in the centre.
- 8
Brush half the glaze over the salmon.
- 9
Close the lid and cook for 12-15 minutes, brushing on the remaining glaze halfway through.
- 10
If the plank edges catch fire, move it to a cooler part of the grill.
- 11
Cook until the salmon flakes easily and reaches 63 °C (145 °F) in the thickest part.
- 12
Carefully remove the plank using heatproof gloves and set it on a baking tray.
- 13
Scatter the dill over the salmon and serve straight from the plank with lemon wedges, if using.
Swaps, storage and make-ahead
Swaps
- Swap the soy sauce for tamari labelled gluten-free and check that your Dijon mustard is labelled gluten-free too, for a gluten-free glaze.
- Use honey instead of maple syrup if that is what you have on hand.
- Replace the salmon with skin-on arctic char or steelhead trout fillets, which cook in a similar time on the plank.
- No cedar plank? Roast the salmon on a lined baking tray at 200 °C (400 °F) for 12 to 15 minutes, keeping the same glaze.
Storage
Refrigerate leftover salmon in an airtight container within 2 hours and eat within 3 to 4 days, either cold or reheated gently until steaming hot. It is at its best fresh, as reheating can dry it out.
Make ahead
Whisk the glaze up to 2 days ahead and keep it covered in the fridge, and you can remove the pin bones and chop the dill a few hours before cooking. Soak the plank for at least 1 hour before grilling.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: FishMustardSoyGlutenSulphites
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (675 g) | Per 100 g | |
|---|---|---|
| Calories | 355 kcal | 53 kcal |
| Protein | 31.2 g | 4.6 g |
| Carbohydrates | 7.9 g | 1.2 g |
| of which sugars | 6.2 g | 0.9 g |
| Fiber | 0.3 g | 0 g |
| Fat | 21.4 g | 3.2 g |
| of which saturated | 4.7 g | 0.7 g |
| Sodium | 393 mg | 58 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
