This Canadian Maple Cedar Plank Salmon is rich, tender, and infused with a delicate smoky aroma from the cedar plank. Finished with a glossy maple balsamic glaze made with butter, mustard, and garlic, this dish delivers a perfect balance of sweet, savory, and tangy flavors. It’s elegant enough for entertaining yet simple enough for a weeknight dinner.
Why You’ll Love This Recipe
Incredibly moist and tender salmon with a gentle smoky flavor
A sweet and tangy maple balsamic glaze that caramelizes beautifully
Quick cooking time — ready in about 25 minutes
Minimal cleanup when using a thin cedar plank
Perfect for serving whole for guests or as individual fillets
Delicious served hot, at room temperature, or even cold
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the salmon
1 untreated cedar plank (1/4 inch thick recommended)
2 salmon fillets with skin on one side (total 3/4 to 1 pound, about 1 to 1½ inches thick)
1 tablespoon olive oil (for spraying or brushing plank)
1 tablespoon chopped fresh parsley (optional garnish)
1/2 teaspoon flaky sea salt (for finishing)
1/2 teaspoon lemon zest (optional garnish)
For the maple balsamic glaze
2 tablespoons unsalted butter
3 tablespoons pure maple syrup
2 tablespoons grainy or old-fashioned mustard
2 tablespoons balsamic vinegar
1 teaspoon minced garlic (about 1 clove)
1 teaspoon cornstarch
Directions
Soak the plank
Submerge the cedar plank in cold water for at least 10 minutes if using a 1/4 inch plank. If using a thicker plank (1/2 inch), soak for 30 to 60 minutes. Remove and pat dry before using.
Preheat the grill
Heat your grill to high, aiming for an overall temperature of about 425°F to 450°F (218°C to 232°C).
Prepare the glaze
In a microwave-safe bowl or measuring cup, combine butter, maple syrup, mustard, balsamic vinegar, garlic, and cornstarch. Stir well. Microwave on high for 1 minute until slightly thickened. Stir again and let cool for about 5 minutes.
Alternatively, simmer the mixture in a small saucepan over medium heat for a few minutes until thickened.
Prepare the plank and salmon
Lightly brush or spray the top of the soaked plank with olive oil. Place the salmon fillets skin side down on the plank. Brush about one-third of the glaze evenly over the salmon.
Grill the salmon
Place the plank directly on the grill grates. Close the lid and cook on high heat for about 3 to 5 minutes, until the plank begins to smoke and lightly char.
Brush another third of the glaze over the salmon. Turn off the burner directly beneath the plank to create indirect heat, while keeping the other burners on. Close the lid and continue cooking for about 7 to 9 minutes more.
The salmon is done when it begins to turn opaque and reaches an internal temperature of 130°F to 135°F (54°C to 57°C). It should be warm pink in the center.
Finish and rest
Drizzle the remaining glaze over the salmon. Loosely cover with foil and let rest for 5 minutes.
Serve
Slide a spatula between the salmon flesh and the skin. The fish will lift easily off the skin, which stays on the plank. Transfer to a serving plate and garnish with parsley, sea salt, and optional lemon zest.
Oven-baked version
If you don’t have a grill or cedar plank, bake the salmon on a lined baking sheet at 425°F (218°C) for 10 to 13 minutes, depending on thickness. Brush with half the glaze before baking and the remaining half after baking.
Marinated option
For deeper flavor, marinate the salmon for 15 minutes using half of the prepared glaze before grilling.
Citrus twist
Add extra lemon zest or a squeeze of fresh lemon juice before serving for added brightness.
Spicy kick
Stir 1/4 teaspoon red pepper flakes into the glaze for a gentle heat.
Whole side of salmon
Use a full side of salmon for a dramatic presentation when entertaining. Increase glaze quantities proportionally.
Storage/Reheating
Storage
Store leftover salmon in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently in a 300°F (150°C) oven for about 8 to 10 minutes, just until warmed through. Avoid overheating to prevent drying.
Cold option
This salmon is excellent served cold or at room temperature over salads, rice, or quinoa.
Freezing
Cooked salmon can be frozen for up to 2 months. Wrap tightly and thaw overnight in the refrigerator before reheating.
FAQs
Can I reuse the cedar plank?
Thin 1/4 inch planks are typically single-use. Thicker planks may be rinsed (without soap) and reused if not overly charred.
Do I have to soak the plank?
Yes. Soaking prevents the plank from burning too quickly and helps create steam for gentle cooking.
What if the plank catches fire?
Keep a spray bottle or small glass of water nearby to control flare-ups. Small flames are normal.
Can I cook this without a grill?
Yes. You can bake the salmon in the oven at 425°F (218°C), though you won’t get the smoky flavor.
How do I know when salmon is done?
It should be opaque and register 130°F to 135°F internally. It will continue cooking slightly while resting.
Can I make the glaze ahead of time?
Yes. The glaze can be prepared up to 2 days in advance and stored in the refrigerator.
Is it necessary to marinate the salmon?
No. The glaze is flavorful enough brushed on during cooking, but marinating enhances the depth of flavor.
What sides pair well with this dish?
Rice, quinoa, roasted vegetables, grilled asparagus, or a fresh green salad pair beautifully.
Can I use frozen salmon?
Yes, but thaw it completely and pat dry before applying the glaze and grilling.
Can I cook more than two fillets?
Absolutely. Just ensure the plank fits comfortably on your grill and increase glaze quantities as needed.
Conclusion
Canadian Maple Cedar Plank Salmon is a simple yet impressive dish that delivers bold flavor with minimal effort. The sweet maple syrup, tangy balsamic, rich butter, and smoky cedar create a perfectly balanced glaze that enhances the natural richness of the salmon. Whether you’re hosting guests or preparing a special family dinner, this recipe guarantees a memorable and delicious result every time.
Rich and tender cedar plank salmon glazed with a sweet and tangy maple balsamic sauce, delivering a delicate smoky aroma and perfectly balanced flavor in just 25 minutes.
Author:Sophia
Prep Time:15 minutes
Cook Time:10 minutes
Total Time:25 minutes
Yield:2 servings
Category:Main Course
Method:Grilling
Cuisine:Canadian
Diet:Gluten Free
Ingredients
1 untreated cedar plank (1/4 inch thick recommended)
2 salmon fillets with skin on one side (total 3/4 to 1 pound)
Soak the cedar plank in cold water for at least 10 minutes (30–60 minutes if thicker). Pat dry.
Preheat grill to 425°F–450°F (218°C–232°C).
Prepare the glaze by combining butter, maple syrup, mustard, balsamic vinegar, garlic, and cornstarch in a microwave-safe bowl. Microwave for 1 minute until slightly thickened, stir, and cool for 5 minutes. Alternatively, simmer in a saucepan until thickened.
Lightly brush the soaked plank with olive oil. Place salmon fillets skin side down on the plank.
Brush one-third of the glaze over the salmon.
Place the plank directly on grill grates. Close lid and cook for 3–5 minutes until plank begins to smoke lightly.
Brush another third of the glaze over the salmon. Turn off the burner beneath the plank to create indirect heat, keeping other burners on. Close lid and cook 7–9 minutes more.
Cook until salmon reaches 130°F–135°F (54°C–57°C) and is opaque with a warm pink center.
Drizzle remaining glaze over salmon. Loosely cover with foil and rest for 5 minutes.
Slide a spatula between flesh and skin to remove salmon from plank. Garnish with parsley, flaky sea salt, and lemon zest before serving.
Notes
Thin cedar planks are typically single-use; thicker planks may be reused if not heavily charred.
Soaking the plank prevents burning and promotes gentle steaming.
Keep water nearby to control small flare-ups on the grill.
For oven baking, cook at 425°F (218°C) for 10–13 minutes.
Glaze can be prepared up to 2 days ahead and refrigerated.
Store leftovers refrigerated up to 3 days.
Freeze cooked salmon up to 2 months; thaw overnight before reheating.
