Perfect Cedar Plank Salmon Recipe with Easy Maple Glaze for Beginners

Let me tell you, the smell of cedar wood mingling with sweet maple glaze and fresh salmon sizzling on the grill is downright irresistible. The first time I tried making Perfect Cedar Plank Salmon with Maple Glaze, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. It was years ago, on a lazy summer evening when I was knee-high to a grasshopper, watching my dad fire up the grill for a family cookout. The cedar plank method wasn’t something I’d seen much growing up, but the way that smoky aroma wrapped around the tender salmon fillet felt like pure magic.

Honestly, my family couldn’t stop sneaking bites off the cedar plank while it cooled (and I can’t really blame them). This recipe is dangerously easy, delivering pure, nostalgic comfort with a hint of sweet sophistication from that maple glaze. You know what? It’s perfect for brightening up your Pinterest board or impressing guests at your next potluck. Plus, it’s a sweet treat for your kids who might usually turn their noses up at fish.

After testing this cedar plank salmon recipe multiple times (in the name of research, of course), it’s become a staple at family gatherings and weekend dinners. It feels like a warm hug on a plate, and I’m pretty sure you’re going to want to bookmark this one.

Why You’ll Love This Recipe

As someone who’s grilled countless salmon fillets, I can honestly say this cedar plank salmon with maple glaze stands out for all the right reasons. Here’s why:

• Quick & Easy: Ready in under 30 minutes, it’s perfect for busy weeknights or last-minute dinner plans.
• Simple Ingredients: You likely have all of these pantry staples on hand—no fancy trips to specialty stores.
• Perfect for Summer Cookouts: It’s a showstopper at barbecues, family dinners, or casual get-togethers.
• Crowd-Pleaser: Even picky eaters love the sweet-savory combo, making it a hit among kids and adults alike.
• Unbelievably Delicious: The cedar plank infuses subtle smokiness, while the maple glaze adds a sticky, caramelized finish that’s next-level comfort food.

This recipe isn’t just another salmon dish—it’s the best version because of the perfectly balanced maple glaze that’s neither too sweet nor overpowering. The cedar plank cooking method keeps the salmon moist with just the right hint of woodsy aroma. If you’re craving something that feels both special and effortless, this recipe has your name on it. Seriously, it hits that comfort food spot without weighing you down.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples or easy to find at your local grocery store.

• Salmon Fillets: 4 skin-on fillets, about 6 oz (170 g) each. I recommend wild-caught, sustainably sourced salmon for the best texture and flavor.
• Cedar Planks: Pre-soaked in water for at least 1 hour to prevent burning.
• Maple Syrup: ¼ cup (60 ml) pure maple syrup, not imitation. The real deal gives that rich, natural sweetness.
• Dijon Mustard: 2 tablespoons (30 g) for tang and depth.
• Olive Oil: 1 tablespoon (15 ml), preferably extra virgin for a fruity undertone.
• Garlic: 2 cloves, minced (adds savory warmth).
• Fresh Lemon Juice: 1 tablespoon (15 ml), for brightness and balance.
• Salt and Black Pepper: To taste. I use flaky sea salt and freshly cracked pepper for the best finishing touch.
• Fresh Herbs (Optional): A handful of chopped dill or parsley to sprinkle on top after cooking.

If you need a gluten-free option, you’re all set as this recipe is naturally gluten-free. For a dairy-free glaze, just skip any butter additions (some like to add a bit, but I keep it simple).

Equipment Needed

• Grill: Gas or charcoal grill works well, but a grill pan on the stove can work in a pinch with some tweaks.
• Large Bowl: For mixing the maple glaze ingredients.
• Tongs or Spatula: To carefully flip or move the cedar plank on the grill.
• Basting Brush: To generously spread the maple glaze over the salmon.
• Knife and Cutting Board: For prepping your salmon and herbs.

If you don’t have cedar planks, you can find them online or at most grocery stores in the grilling section. I’ve tried cheaper versions before, but the thicker, higher-quality planks from brands like Whispering Pines tend to last longer and infuse better flavor. After use, soak the planks thoroughly and store them in the fridge to extend their life. Budget-friendly tip: you can reuse the same plank 2-3 times if you take good care of it!

Preparation Method

1. Soak the Cedar Planks: Place cedar planks in a large container or sink filled with cold water. Weigh them down with a plate so they stay submerged. Let soak for at least 1 hour (up to 3 hours). This prevents the planks from catching fire and allows them to steam the salmon gently.
2. Prepare the Maple Glaze: In a bowl, whisk together ¼ cup (60 ml) pure maple syrup, 2 tablespoons (30 g) Dijon mustard, 1 tablespoon (15 ml) olive oil, minced garlic, and fresh lemon juice. Season lightly with salt and pepper. This glaze should be thick but pourable.
3. Prep the Salmon: Pat the salmon fillets dry with paper towels to remove excess moisture. This helps the glaze stick better and ensures even cooking. Season both sides with salt and pepper.
4. Preheat the Grill: Get your grill hot—medium heat around 375°F (190°C) is perfect. You want enough heat to get a nice sear without burning the cedar plank.
5. Place the Cedar Planks on the Grill: Set the soaked planks directly on the grill grates. Close the lid and let them heat for about 3-5 minutes until they start to crackle and smoke lightly. (Watch carefully so they don’t flare up.)
6. Place Salmon on the Plank: Lay the salmon skin-side down on the heated cedar plank. Brush the top generously with the maple glaze.
7. Cook with Lid Closed: Close the grill lid and cook the salmon for 12-15 minutes, depending on thickness. The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). (If you don’t have a thermometer, look for opaque flesh that separates easily.)
8. Glaze Again Midway: About halfway through, baste the salmon with another layer of maple glaze to build that sticky, caramelized finish.
9. Remove and Rest: Carefully transfer the cedar plank with salmon off the grill using tongs or a spatula. Let it rest for 5 minutes—this helps the juices redistribute and flavors settle.
10. Garnish and Serve: Sprinkle fresh chopped dill or parsley on top before serving for a pop of color and freshness.

Pro tip: If you notice the plank starting to burn too quickly, move it to a cooler spot on the grill or reduce the heat. It’s better to have gentle smoke than a full blaze. Also, don’t rush the resting step—it makes a noticeable difference.

Cooking Tips & Techniques

When cooking cedar plank salmon with maple glaze, timing and technique are key. Here are some tips I’ve picked up after a few charred planks and overcooked fillets:

• Don’t Skip Soaking: This is crucial to prevent the wood from catching fire and to create the gentle steaming effect that keeps salmon moist and tender.
• Use Skin-On Fillets: The skin acts as a natural barrier between the fish and the plank, helping it cook evenly and making it easier to serve.
• Temperature Matters: Medium heat is your friend here. Too hot and you risk burning the glaze or the cedar; too low and the salmon may dry out.
• Glaze Generously: The maple glaze is your flavor bomb. Don’t be shy—brush it on before and during cooking for that irresistible caramelized crust.
• Watch for Flare-Ups: When grilling over direct heat, flare-ups can happen. Keep a spray bottle of water nearby to douse any flames without killing the smoke.
• Multi-Task Efficiently: While the plank soaks, prep your glaze and season the salmon to keep things moving smoothly.

One time, I left the glaze on too long without flipping or basting, and it got a little too sticky and burnt on the edges. Lesson learned: keep an eye and baste mid-cook!

Variations & Adaptations

This recipe is super flexible, which means you can customize it based on your preferences or dietary needs:

• Spicy Maple Glaze: Add ½ teaspoon chili flakes or a dash of hot sauce to the glaze for a sweet-heat twist.
• Herb-Infused Glaze: Stir in fresh thyme or rosemary for an earthy note that pairs beautifully with cedar smoke.
• Alternative Planks: If cedar isn’t your thing or hard to find, try alder or cherry wood planks for a subtly different smoky flavor.
• Oven-Baked Option: Don’t have a grill? No worries. Place the soaked cedar plank with salmon in a 400°F (200°C) oven and bake for 15-20 minutes.
• Allergen-Friendly Substitutions: Use coconut aminos instead of Dijon mustard for a soy-free glaze; swap maple syrup for honey if preferred.

Personally, I once tried this recipe with a splash of bourbon in the glaze for a smoky-sweet depth—it was a hit at a backyard party!

Serving & Storage Suggestions

Serve your cedar plank salmon warm right off the plank for maximum aroma and impact. For presentation, leave the fish on the plank at the table—talk about a conversation starter!

This salmon pairs beautifully with simple sides like garlic roasted asparagus, wild rice pilaf, or a fresh garden salad. A crisp white wine or sparkling water with lemon complements the sweet and smoky flavors perfectly.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven (about 275°F/135°C) covered with foil to keep it moist. Avoid the microwave if you want to preserve that delicate texture.

Fun fact: the flavors actually deepen a bit after resting overnight, so this dish tastes even better the next day in a salad or sandwich!

Nutritional Information & Benefits

This cedar plank salmon with maple glaze is not only delicious but packed with nutrition. A typical 6 oz (170 g) salmon fillet provides around 350 calories, 23 grams of protein, and healthy omega-3 fatty acids that support heart and brain health.

Maple syrup adds natural sweetness without refined sugars, and the olive oil contributes beneficial monounsaturated fats. Plus, fresh lemon juice and herbs bring antioxidants and vitamins to the mix.

This recipe is naturally gluten-free, low in carbs, and dairy-free if you skip butter. It’s a wholesome option that satisfies both your taste buds and your wellness goals.

Conclusion

If you’re looking for a recipe that’s approachable yet impressive, the Perfect Cedar Plank Salmon with Maple Glaze is your new go-to. It’s easy enough for beginners but delivers flavors that’ll make you feel like a grilling pro. Customize the glaze, experiment with herbs, or switch up the sides to make it your own.

I love this recipe because it brings that cozy, woodsy warmth and a touch of sweetness that feels both nostalgic and fresh. Plus, it’s a crowd-pleaser that’s never met a hungry family or friend it didn’t win over.

Give it a try, and please come back to share your tweaks or stories—I’m all ears! Happy grilling, and may your kitchen (or backyard) be filled with smoky, sweet goodness.

FAQs about Perfect Cedar Plank Salmon with Maple Glaze

How long should I soak cedar planks before grilling?

Soak cedar planks for at least 1 hour, up to 3 hours. This helps prevent burning and allows for gentle steaming of the salmon.

Can I use frozen salmon for this recipe?

It’s best to use fresh or fully thawed salmon for even cooking and optimal texture. If using frozen, thaw completely and pat dry before grilling.

What if I don’t have a grill? Can I cook this in the oven?

Yes! Preheat your oven to 400°F (200°C) and bake the salmon on the soaked cedar plank for 15-20 minutes until cooked through.

Can I make the maple glaze ahead of time?

Absolutely. Prepare the glaze up to 24 hours in advance and store it in the fridge. Bring it to room temperature and stir before using.

How do I know when the salmon is done?

Salmon is ready when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). The flesh should look opaque and moist.

Print