Bbq Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Cedar Plank Grilled Salmon
Salmon fillets grilled on a soaked cedar plank, infusing the fish with gentle smoke and a glossy maple-mustard glaze.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
8 steps- 1
Submerge the cedar plank in water and soak for at least 1 hour.
- 2
Whisk maple syrup, Dijon mustard, soy sauce, and garlic together for the glaze.
- 3
Season salmon fillets with salt and pepper, then brush with half the glaze.
- 4
Preheat grill to medium heat, about 350-400°F.
- 5
Place the soaked plank on the grill grates and heat 3-5 minutes until it starts to crackle and smoke lightly.
- 6
Lay salmon fillets skin-side down on the plank, top with lemon slices, and close the grill lid.
- 7
Grill 12-15 minutes until salmon flakes easily and reaches 125-130°F internal.
- 8
Brush with remaining glaze and serve directly from the plank.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
55/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving405
Calories
35 g
Protein
12 g
Carbs
23 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Cooking salmon against cedar is closely associated with Pacific Northwest coastal cooking, where salmon and cedar both have deep regional importance. The backyard-grill version uses a soaked plank as a practical way to borrow that woodsy aroma without building a live-fire setup around whole fish.
Listahan note
This version keeps the glaze simple and balanced: maple for gloss, Dijon for bite, soy sauce for depth, and lemon to keep the rich salmon from feeling heavy. The main priority is controlling the plank so it smokes gently instead of burning hard.
Technique cues
- Soak the cedar plank long enough that the surface smolders slowly on the grill. A dry plank can scorch before the salmon has time to cook through.
- Preheating the plank for a few minutes matters because it wakes up the cedar aroma and gives the fish a warm surface to land on.
- Keep the grill lid closed once the salmon is on the plank. The fish cooks from both the heat below and the smoky, trapped heat around it.
Kitchen flow
- Parallel prep
- Soak the plank first, then make the glaze and prep sides while the grill heats.
- Make-ahead
- Whisk the glaze earlier in the day and keep it covered in the refrigerator; brush it on the salmon right before grilling.
- Leftover move
- Flake leftover salmon into rice bowls with cucumber, scallions, and a little extra lemon.
- Cleanup rhythm
- Brush the grill grates before heating the plank, then let the used plank cool completely before discarding it.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Cedar grilling plank
Smoke and cooking surface
Purpose: The plank protects the salmon from direct flame while giving it a gentle wood aroma.
Handling: Submerge it fully for at least 1 hour, weighing it down if it floats.
Adaptation: An alder plank gives a milder smoke note; grilling on foil works for structure but loses the cedar character.
Salmon fillets, skin on
Main fish
Purpose: Skin-on fillets hold together well on the plank and stay moist during covered grilling.
Handling: Pat the fillets dry before seasoning so the glaze sits on the fish instead of sliding off.
Adaptation: Steelhead trout can be cooked the same way, though it is usually a little leaner and may finish faster.
Maple syrup
Sweet glaze base
Purpose: Maple syrup helps the surface turn glossy and balances the mustard and soy sauce.
Handling: Whisk it thoroughly with the mustard before brushing so the glaze is even.
Adaptation: Honey gives a thicker, floral sweetness; brown sugar makes a darker, more caramel-like glaze.
Dijon mustard
Sharp binder
Purpose: Dijon cuts through the richness of the salmon and helps the glaze cling.
Handling: Whisk until no streaks remain so one bite is not sweeter or sharper than the next.
Adaptation: Whole-grain mustard works for more texture and a rustic look, but the glaze will be less smooth.
Soy sauce
Savory depth
Purpose: Soy sauce adds saltiness and browning depth without making the glaze taste flatly sweet.
Handling: Measure it carefully because the glaze reduces slightly on the hot fish.
Adaptation: Tamari gives a similar savory note, while coconut aminos taste sweeter and less salty.
Lemon, sliced
Bright finishing aroma
Purpose: Lemon slices perfume the salmon as it grills and bring a clean edge to the maple glaze.
Handling: Slice thinly so the pieces soften on top of the fish instead of staying stiff.
Adaptation: Orange slices lean sweeter; lime slices make the finish sharper and less woodsy.
Technique notes
- Watch for light smoke and crackling, not open flame. If the plank catches, move it to a cooler part of the grill and close the lid again once it settles.
- Brush the second half of the glaze near the end so the maple flavor stays glossy instead of turning bitter over direct heat.
- Use a thin spatula to lift each fillet from the skin side if serving off the plank; the skin helps the fish release in one clean piece.
Ingredient swaps
- No-plank backup
- Grill the salmon skin-side down on a sheet of heavy foil over indirect heat; add a small packet of soaked wood chips nearby for some smoke.
- Less-sweet glaze
- Reduce the maple syrup to 2 tablespoons and add an extra teaspoon of Dijon for a sharper finish.
- Stronger smoke direction
- Let the plank heat until it smokes lightly before adding the fish, then keep the salmon centered so the edges of the plank can smolder.
- Soy sauce adjustment
- Use low-sodium soy sauce if you want more control over saltiness, then taste the glaze before adding the kosher salt.
Serve alongside
- Grilled asparagus with lemon
- Herbed baby potatoes
- Wild rice pilaf
- Cucumber dill salad
- Dry riesling
- Citrus iced tea
- Pale ale
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate leftover salmon in a sealed container with any remaining glaze spooned over the top.
- Reheat gently in a covered skillet over low heat, or serve cold so the fish does not dry out.
- Freeze flaked salmon separately from fresh sides; thaw in the refrigerator and use in rice bowls or salmon cakes.
Equipment
- Cedar grilling plank
- Rimmed sheet pan for soaking
- Grill with lid
- Instant-read thermometer
Make this household-aware
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Plan it in Listahan
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