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Canadian Maple Cedar Plank Salmon

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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)
  • 1 tablespoon olive oil (for brushing plank)
  • 1 tablespoon chopped fresh parsley (optional garnish)
  • 1/2 teaspoon flaky sea salt (for finishing)
  • 1/2 teaspoon lemon zest (optional garnish)
  • 2 tablespoons unsalted butter
  • 3 tablespoons pure maple syrup
  • 2 tablespoons grainy or old-fashioned mustard
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon minced garlic
  • 1 teaspoon cornstarch

Instructions

  1. Soak the cedar plank in cold water for at least 10 minutes (30–60 minutes if thicker). Pat dry.
  2. Preheat grill to 425°F–450°F (218°C–232°C).
  3. 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.
  4. Lightly brush the soaked plank with olive oil. Place salmon fillets skin side down on the plank.
  5. Brush one-third of the glaze over the salmon.
  6. Place the plank directly on grill grates. Close lid and cook for 3–5 minutes until plank begins to smoke lightly.
  7. 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.
  8. Cook until salmon reaches 130°F–135°F (54°C–57°C) and is opaque with a warm pink center.
  9. Drizzle remaining glaze over salmon. Loosely cover with foil and rest for 5 minutes.
  10. 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.

Nutrition

Find it online: https://savorymomskitchen.com/canadian-maple-cedar-plank-salmon/