Cedar-Plank Salmon with Maple Glaze
Cedar-Plank Salmon with Maple Glaze Say it: SEE-der plank SAM-un
Cedar-plank salmon is a West Coast Canadian classic: a whole side of salmon roasted or grilled on a soaked cedar board, which smolders gently and perfumes the fish with woodsmoke while keeping it exceptionally moist. The board also acts as a serving platter, so the fillet arrives at the table intact. Here the fillet is brushed with a maple, soy and Dijon glaze that caramelizes to a lacquered shine. It is the centerpiece of summer dinners, and just as good from the oven in January.
Cedar-Plank Salmon with Maple Glaze
Cedar-Plank Salmon with Maple Glaze
Pronounced SEE-der plank SAM-un
- Serves
- 4
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: contains fish, soy, mustard. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the plank and salmon
For the maple glaze
To serve
Method
Fully submerge the cedar plank in a sink or a large roasting pan of water and weigh it down with a plate. Soak for at least 1 hour, ideally 2, then drain and pat the surface dry.
Whisk the maple syrup, soy sauce, Dijon mustard, lemon juice, olive oil and grated garlic in a small bowl until smooth and glossy.
Heat the oven to 350°F (175°C). Set the drained plank on a rimmed baking sheet and warm it in the oven for 10 minutes, until it smells lightly toasty and the edges begin to darken.
Pat the salmon dry with paper towels and lay it skin-side down on the warm plank. Season with the salt and pepper, then brush the top and sides generously with about half the glaze. Let it stand for 10 minutes.
Roast for 20 to 25 minutes, brushing with the remaining glaze halfway through, until the thickest part registers 125 to 130°F (52 to 54°C) for a silky medium, or flakes easily at 135°F (57°C).
If you like a darker finish, switch on the broiler for the last 2 minutes, until the glaze bubbles and turns deep amber — watch it closely so it does not scorch.
Rest the salmon off the heat for 5 minutes; it will finish cooking on the board. Scatter with dill and serve with lemon wedges, lifting portions away from the skin as you go.
Regional variant: Grilled Cedar-Plank Salmon (Planked Salmon on the Barbecue)
Set up a gas or charcoal grill for indirect medium heat, about 350°F (175°C). Soak and dry the plank as above, then set it over the unlit side, close the lid and cook 20 to 25 minutes, brushing with the glaze halfway, until the salmon reaches 125 to 130°F (52 to 54°C). Keep the lid down so the cedar smoke stays around the fish, and move the plank away from any flare-ups.
Cook's notes
- Soak the plank longer than you think necessary — a dry board smolders and can catch fire. Keep a spray bottle of water nearby if you finish it on the grill.
- An instant-read thermometer is the surest guide: pull the fish at 125°F (52°C) and let the residual heat carry it to a juicy medium.
- Never reuse a charred plank, and never place a scorched board straight onto a delicate countertop.
Serve with
Grilled asparagus or a crisp green salad, rice pilaf or small boiled potatoes, lemon wedges, and a dry Riesling or a cold lager.
Make ahead and storage
The glaze can be made up to 3 days ahead and kept refrigerated; soak the plank the night before. Leftover salmon keeps 2 days refrigerated and is best flaked cold into salads or sandwiches.
