Cedar Plank Maple Glazed Salmon
This simple recipe features salmon fillets cooked on a cedar plank for a smoky aroma, with a caramelized, sweet and savory maple glaze.
Servings: 2 servings
Calories: 348kcal
Equipment
Ingredients
- 1 cedar grilling plank
Maple Glaze
- 3 tablespoons pure maple syrup
- 1 tablespoon apple cider vinegar
- 1 tablespoon bourbon whiskey I used Four Roses
- 1 teaspoon smoked paprika substitute chipotle pepper to add heat
- 1 teaspoon tamari or gluten-free soy sauce
- 0.25 teaspoon garlic pepper salt seasoning
- 2 wild-caught, skin-on salmon filets 10 to 12 ounces total
Instructions
- Submerge the cedar plank is soaked in water for at least 1-2 hours. You may need to place something heavy on top to keep them under water. This step is crucial to prevent the plank from catching fire and to ensure it produces steam, which infuses the salmon with a smoky flavor.
- Combine maple syrup, vinegar, whiskey, smoked paprika, and tamari in a small cast iron skillet or small saucepan. Bring to a boil over medium-high heat, then reduce heat to a simmer, stirring occasionally until glaze has reduced by half and starts to thicken, about 3-4 minutes. Remove from heat.
- Outdoor Grilling: Preheat a charcoal or gas grill for direct cooking over medium-high heat, 400°F (200°C). Place cedar plank on the hot grill grates until lightly charred and smoking, about 2-4 minutes, flipping once.
- Oven: Preheat oven to 400°F (200°C). Cook salmon on cedar plank placed on a baking sheet to catch any drips in the middle of oven.
- Pat the salmon filet dry and season with garlic pepper and salt, then brush with maple glaze.
- Place salmon skin side down on cedar plank. Grill covered for 7 minutes, brush with additional maple glaze. Continue cooking until salmon flakes easily with a fork, and internal temperature reaches 145°F (63°C), about 5-10 minutes more. Have a spray bottle filled with water handy to put out any flare-ups.
- Remove plank with the salmon from the grill. Garnish with mango avocado salsa, or salsa of your choice, and serve immediately. For a simple presentation, sprinkle with sliced green onions and serve with lemon slices and remaining glaze on the side.
Notes
- Make sure the grill or oven is preheated before placing the plank and salmon.
- Periodically check the plank for any signs of burning and adjust the heat accordingly.
- Apply the glaze multiple times during cooking to build up a rich, caramelized coating.
- Use a meat thermometer to accurately check the doneness of the salmon.
- You do not need to flip the salmon when cooking it on a cedar plank. The indirect heat will cook the salmon evenly from the bottom up.
- I made this meal for two using one cedar plank, they usually come two to a package. To cook a full filet of salmon you will need a larger plank – and double or triple the glaze recipe.
Nutrition
Calories: 348kcal | Carbohydrates: 21g | Protein: 34g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 94mg | Sodium: 246mg | Potassium: 943mg | Fiber: 1g | Sugar: 18g | Vitamin A: 571IU | Vitamin C: 0.03mg | Calcium: 66mg | Iron: 2mg