Old Timber Outdoors
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Salmon fillet

Cedar-Plank Salmon with Maple Mustard Glaze

A whole salmon fillet grilled on a soaked cedar plank and brushed with maple, mustard and lemon.

Serves
4
Hands-on
25 min
Total
1 hr 35 min
Skill
Some experience

Cooks on: Grill · Dinner

Ingredients

  • 2 lbSalmon fillet, one skin-on piece, pin bones removed
  • 3 tbspMaple syrup
  • 1 cloveGarlic, grated
  • 1Lemon, halved
  • 1½ tspSalt, kosher
  • ½ tspBlack pepper, ground
  • 1 untreated cedar grilling plank, about 7 by 15 inches
  • 2 tbsp Dijon or whole-grain mustard

You'll need

  • Grill
  • Instant-read thermometer

Contains

Fish.

Method

  1. Submerge the cedar plank in water for at least 1 hour, weighing it down so it stays under. Meanwhile, pat the salmon dry, season the flesh side with the salt and pepper, and refrigerate it uncovered for 30 minutes to 1 hour; salting ahead seasons it through and keeps it moister.
  2. Stir the maple syrup, mustard, garlic and the juice of half the lemon.
  3. Set up the grill for two-zone heat at about 375 to 400°F: burners or coals on one side only.
  4. Blot the salmon, lay it skin side down on the soaked plank, and brush with half the glaze.
  5. Set the plank over direct heat for 3 to 5 minutes, until it crackles and starts to smoke, then move it to the indirect side and close the lid.
  6. Cook 15 to 25 minutes, brushing on the rest of the glaze halfway through, until the thickest part is opaque, flakes easily, and reads 145°F. Start checking at 12 minutes; the thin side of the fillet finishes first and is still good, so judge by the thickest part. Spray any flames on the plank edges.
  7. Serve the salmon straight from the plank with the other lemon half cut into wedges.

When it's done: 145°F

Federal guidance: 145°F, or until the flesh is no longer translucent and separates easily with a fork.

If it goes wrong

Plank burning
It was not soaked long enough or sat too long over direct heat. Move it to the indirect side sooner.
Glaze scorched
The maple burns easily. Brush on the second coat only once the plank is on the indirect side.
White beads on the fish
That is protein pushed out by high heat. It is harmless; salting ahead and cooking a little more gently keep it down.
Dry salmon
It went well past 145°F. Check earlier and take it off the heat as soon as the thickest part reaches 145°F.

Leftovers. Serve right away. Refrigerate leftovers within 2 hours and reheat to 165°F.