Cedar Plank Salmon with Maple Dijon Glaze

Cooking salmon on a cedar plank is one of the most elegant and foolproof techniques in the griller’s repertoire. The plank insulates the fish from direct heat, infuses it with a subtle woodsy smokiness, and keeps it perfectly moist — while the maple Dijon glaze caramelises into a glossy, flavour-packed crust. A showstopper that requires almost no effort. Recipe Details Prep Time: 10 minutes (plus 1 hour soaking) Cook Time: 12–15 minutes Servings: 4 Difficulty: Easy Dietary Info: Gluten-free, dairy-free Vegan: No Ingredients Salmon 1 side of salmon (approx. 800g–1kg), skin-on, pin bones removed 1 untreated cedar grilling plank Fine sea salt and black pepper Maple Dijon Glaze 3 tbsp pure maple syrup 2 tbsp Dijon mustard 2 cloves garlic, finely minced 1 tbsp soy sauce (or tamari for gluten-free) 1 tsp apple cider vinegar Pinch of black pepper To Finish Fresh dill sprigs Lemon slices Flaky sea salt Instructions Submerge the cedar plank in water for at least 1 hour (weigh it down with a heavy object). This prevents the plank from catching fire and generates the steam that keeps the salmon moist. Whisk together maple syrup, Dijon, garlic, soy sauce, vinegar, and black pepper in a small bowl until smooth. Preheat grill to medium-high (around 200°C/400°F) with the lid closed for 10–15 minutes. Place the soaked cedar plank directly on the grill grates. Close the lid and heat for 3–4 minutes until the plank begins to smoke and crackle lightly. Place the salmon skin-side down on the hot plank. Brush generously with the maple Dijon glaze. Season lightly with salt and pepper. Close the lid and cook for 12–15 minutes without opening, until the salmon flakes easily with a fork and the glaze is caramelised. The internal temperature should reach 52–55°C (125–130°F) for medium, or 60°C (140°F) for well done. Carefully transfer the plank to a heatproof surface. Finish with fresh dill, lemon slices, and a pinch of flaky salt. Serve directly from the plank. Cook's Note Always use untreated, food-grade cedar planks — never construction lumber, which may contain chemicals. Cedar grilling planks are widely available at kitchen stores and most hardware stores in the BBQ section. The plank can sometimes be reused once if it hasn’t charred too heavily — scrub, rinse, and re-soak before the next use. If the plank catches fire during cooking, spritz the edges with water from a spray bottle and move the salmon to the indirect zone. On Maple Syrup Use pure maple syrup, not pancake syrup — the flavour difference is significant. For a deeper, more complex glaze, use a darker Grade A amber or dark maple syrup, which has a more pronounced maple flavour than the lighter golden grades. Canadian dark maple syrup is particularly well suited to savoury applications like this glaze.

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