Flavorful Cedar Plank Salmon with Maple Glaze Easy Homemade Recipe

Let me tell you, the scent of cedar wood mingling with sweet maple glaze and fresh salmon roasting slowly on the grill is enough to make anyone’s mouth water. The first time I tried cooking cedar plank salmon, 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, when I was knee-high to a grasshopper, at a family picnic where my grandma whipped up this surprisingly simple yet unforgettable dish. I remember watching the planks smoke gently, while the maple glaze caramelized into this gorgeous, sticky coating that tasted like pure nostalgia.

Honestly, I wish I’d discovered this recipe years earlier. My family couldn’t stop sneaking bites off the cedar plank while it rested—(and I can’t really blame them). It’s dangerously easy to make, yet it delivers that perfect balance of smoky, sweet, and savory that brightens up any dinner table. Whether you want to impress guests at your next backyard gathering, whip up a sweet treat for your kids, or just add something fresh and exciting to your weeknight routine, this flavorful cedar plank salmon with maple glaze is a go-to you’re going to want to bookmark.

After testing it multiple times in the name of research, of course, it’s become a staple for family gatherings and gifting (yes, I once brought it to a friend’s potluck, and it was gone in minutes). This recipe honestly feels like a warm hug on a plate, comforting yet fancy enough to make you feel like you’ve really put in the effort. Let’s face it: you’re about to make something memorable, and your taste buds will thank you.

Why You’ll Love This Flavorful Cedar Plank Salmon with Maple Glaze

Having spent several seasons perfecting this recipe, I can confidently say it’s one of those dishes that just works every single time. Here’s why you’ll want to keep this cedar plank salmon with maple glaze in your weekly rotation:

• Quick & Easy: It comes together in under 30 minutes, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your kitchen or can find it at your local store.
• Perfect for Entertaining: Ideal for backyard barbecues, holiday dinners, or casual family meals that feel special.
• Crowd-Pleaser: The maple glaze’s sweet-savory combo and smoky cedar aroma always get rave reviews from kids and adults alike.
• Unbelievably Delicious: The salmon turns out tender, juicy, and perfectly infused with the wood’s subtle smokiness and that irresistible glaze.

This isn’t just another salmon recipe. The secret lies in the cedar plank’s gentle smoke and the maple glaze’s rich sweetness that caramelizes just right. Instead of overpowering the fish, the glaze enhances its natural flavor while keeping it moist and tender. Trust me, after one bite, you’ll close your eyes and savor that moment—comfort food, but with a fresh twist that feels both homey and special.

Whether you’re a seasoned cook or just starting out, this recipe brings together ease and elegance. It’s your best version of salmon on the grill, perfect for impressing guests without stress or turning an ordinary meal into something truly memorable.

What Ingredients You Will Need

This flavorful cedar plank salmon with maple glaze uses simple, wholesome ingredients that deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples or easy to find, making this recipe approachable for any home cook.

• For the Salmon:
  • 1 large salmon fillet, skin-on (about 2 pounds / 900 grams) – fresh or thawed
  • 1 cedar plank (soaked in water for at least 1 hour to prevent burning)
• For the Maple Glaze:
  • 1/4 cup pure maple syrup (I love Coombs Family Farms for its rich flavor)
  • 2 tablespoons Dijon mustard (adds a nice tang)
  • 1 tablespoon soy sauce or tamari (for a touch of umami; use gluten-free tamari if needed)
  • 1 teaspoon minced garlic (fresh is best but jarred works in a pinch)
  • 1/2 teaspoon smoked paprika (optional, but adds a subtle smokiness)
  • Freshly ground black pepper to taste
• For Garnish (Optional):
  • Fresh dill or parsley leaves
  • Lemon wedges (for squeezing over after cooking)

If you don’t have a cedar plank, you can use a cast iron grill pan, but you’ll miss out on that iconic smoky flavor. For a gluten-free option, swap soy sauce with tamari. And if fresh garlic isn’t handy, garlic powder works in a pinch, though the flavor isn’t quite as vibrant.

Equipment Needed

• Grill or grill pan – charcoal, gas, or electric works fine, but outdoor grilling adds the best flavor.
• Cedar plank – essential for that smoky aroma; make sure to soak it in water for at least an hour before grilling to avoid burning.
• Basting brush – to evenly spread the maple glaze over the salmon.
• Tongs or spatula – for safely handling the cedar plank and salmon.
• Instant-read thermometer (optional but handy) – to check salmon’s doneness (145°F / 63°C is the USDA recommendation).
• Aluminum foil – useful for wrapping leftovers or covering the plank if flare-ups occur.

If you’re on a budget, cedar planks are affordable and reusable a few times if cleaned well. For indoor cooks, a grill pan will do, though you won’t get the same aroma. I personally find that soaking the plank overnight yields a gentler smoke and less risk of flare-ups, so it’s worth the extra step.

Preparation Method

1. Soak the Cedar Plank: Place your cedar plank in a large container or sink filled with water. Weigh it down with a heavy plate or can to keep it submerged. Soak for at least 1 hour (overnight is even better). This keeps the wood from catching fire and helps infuse the salmon with that subtle smoky flavor.
2. Prepare the Maple Glaze: In a small bowl, whisk together the maple syrup, Dijon mustard, soy sauce, minced garlic, smoked paprika, and freshly ground black pepper. Taste and adjust seasoning if needed—maybe a little more mustard if you like tang, or extra maple syrup for sweetness.
3. Preheat the Grill: Heat your grill to medium heat, around 350°F (175°C). If using a grill pan, warm it on medium-high stovetop heat. Clean the grates or pan surface to prevent sticking.
4. Prep the Salmon: Pat the salmon fillet dry with paper towels. Place it skin-side down on the soaked cedar plank. Brush the top generously with the maple glaze, making sure to coat every inch. Save a little glaze for basting during cooking.
5. Grill the Salmon: Place the cedar plank directly onto the grill grates. Close the lid and cook for about 20-25 minutes, depending on thickness. Baste the salmon with remaining glaze halfway through cooking. You’ll notice the glaze caramelizing and the cedar wood starting to smoke gently—don’t be alarmed; that’s exactly what you want.
6. Check for Doneness: 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 from the skin.
7. Rest and Garnish: Remove the plank from the grill carefully (it will be hot!). Let the salmon rest for 5 minutes before serving. Garnish with fresh dill or parsley and a squeeze of lemon for a bright finish.

Pro tip: If flare-ups occur, move the plank to a cooler part of the grill or briefly lift the lid to reduce oxygen. And always keep a spray bottle of water nearby for safety.

Cooking Tips & Techniques

Cooking salmon on a cedar plank is a bit of an art—but one you can totally master with a few simple tricks. First off, soaking the plank is non-negotiable. Without soaking, the wood could catch fire or burn too quickly, ruining the delicate fish.

Don’t rush the glaze step. Brushing it on before and during cooking adds layers of flavor and a beautiful sticky finish. I learned the hard way that glazing only once results in a dry top and misses out on that caramelized magic.

Keep an eye on temperature. Medium heat ensures the salmon cooks evenly without drying out. Too hot and the glaze burns; too low and the salmon might cook unevenly or stick.

Using skin-on fillets helps keep the fish moist and intact on the plank. The skin acts like a natural barrier, and when it crisps up, that’s pure joy.

Lastly, don’t skip the resting time. Letting the salmon sit off the heat for a few minutes after grilling lets juices redistribute, making each bite tender and juicy.

Variations & Adaptations

Who says cedar plank salmon with maple glaze has to be the same every time? Here are some fun twists you might want to try:

• Spicy Maple Glaze: Add 1/2 teaspoon crushed red pepper flakes or a dash of hot sauce to the glaze for a sweet heat kick.
• Herb-Infused Plank: Place fresh rosemary or thyme sprigs on the cedar plank before adding salmon to infuse extra herbal aroma.
• Gluten-Free Version: Swap soy sauce with tamari or coconut aminos, and double-check maple syrup is pure and unprocessed.
• Winter Citrus Glaze: Mix orange zest and juice into the glaze for a bright, seasonal twist that pairs perfectly with the smoky cedar.
• Alternate Fish: Try this method with steelhead trout or Arctic char for a similar texture and flavor profile.

Personally, I once swapped the maple syrup with honey and added a splash of balsamic vinegar. It was surprisingly good—kind of tangy and sweet with a little edge. You can customize this recipe to suit your mood or pantry without losing that signature cedar plank magic.

Serving & Storage Suggestions

Serve your cedar plank salmon warm, straight from the plank if you want to impress (just be careful, it will be hot!). A garnish of fresh herbs and lemon wedges adds freshness and brightness. This salmon pairs wonderfully with roasted asparagus, garlic mashed potatoes, or a crisp green salad.

For beverages, a chilled glass of Sauvignon Blanc or a light, citrusy beer complements the smoky, sweet notes beautifully.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, gently warm in a low oven (around 275°F / 135°C) covered with foil to keep moisture locked in. Avoid microwaving if you can; it tends to dry out the fish.

Flavors deepen after resting overnight, so sometimes reheated salmon tastes even better the next day—if you can resist eating it all fresh, that is!

Nutritional Information & Benefits

This cedar plank salmon with maple glaze isn’t just delicious; it’s packed with health benefits. A typical 6-ounce (170-gram) serving provides approximately:

Nutrient	Amount
Calories	350 kcal
Protein	34 grams
Fat	20 grams (mostly healthy omega-3 fatty acids)
Carbohydrates	8 grams (from maple syrup)
Sodium	350 mg (variable depending on soy sauce amount)

Salmon is a fantastic source of omega-3 fatty acids which support heart and brain health. The maple syrup provides natural sweetness without refined sugars, and using a moderate amount keeps the recipe balanced. For gluten-free eaters, swapping soy sauce with tamari makes this dish friendly and inclusive. Keep in mind the recipe contains soy and fish allergens.

From my wellness perspective, this recipe strikes a nice balance of indulgence and nutrition—comfort food that’s also good for you.

Conclusion

This flavorful cedar plank salmon with maple glaze is a recipe you’ll want to come back to over and over. It offers a perfect mix of smoky, sweet, and savory that’s hard to beat. Plus, it’s simple enough for weeknights but impressive enough for company.

Feel free to tweak the glaze, try different herbs, or swap fish types depending on what you have on hand. I love that it’s so adaptable and forgiving, making cooking feel like less of a chore and more of an adventure.

Honestly, this recipe holds a special place in my heart and kitchen—it’s the one I reach for when I want to treat myself or my loved ones without fuss. Give it a try, share your twists, and let me know how it turns out in the comments below. You’re going to love the way this salmon makes your grill sing!

Frequently Asked Questions About Cedar Plank Salmon with Maple Glaze

How long should I soak the cedar plank before grilling?

At least 1 hour is recommended to prevent the wood from catching fire and to help it smolder gently. Soaking overnight is even better if you have the time.

Can I use frozen salmon for this recipe?

Yes, just make sure it is fully thawed and patted dry before grilling to ensure even cooking and good glaze adhesion.

What if I don’t have a grill—can I bake this salmon in the oven?

You can bake the salmon on the soaked cedar plank in a 400°F (200°C) oven for 20-25 minutes. The smoky flavor won’t be as pronounced, but it’ll still be delicious.

Is maple syrup the best sweetener for the glaze?

Maple syrup adds a unique flavor and caramelizes beautifully, but you can substitute honey or agave if you prefer. Just keep in mind the flavor will be slightly different.

How do I know when the salmon is perfectly cooked?

The salmon should flake easily with a fork and reach an internal temperature of 145°F (63°C). The flesh will be opaque and slightly springy to the touch.

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