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See 5 recipes Download free cookbookCedar-Plank Salmon with Maple Mustard Glaze
Maple Mustard Cedar Salmon
A whole salmon fillet grilled gently on cedar with a tangy maple-Dijon glaze, fresh dill, charred lemon, and crisp-tender green beans.
Prep Time:75 minCook Time:25 minTotal Time:100 minServings:6Difficulty:Medium
Cooking salmon on a soaked cedar plank gives the fish a gentle woodsy aroma without exposing its delicate flesh to the grill grates. The plank also acts as a serving board, making a whole glazed fillet feel generous and relaxed at the table.
The glaze balances maple syrup with sharp Dijon mustard, cider vinegar, and garlic. Brushing it on in two stages builds a glossy coating while keeping the sugars from scorching before the thickest part of the salmon is cooked.
A moderate two-zone fire is more useful here than fierce direct heat. The plank sits over the cooler side with the lid closed, where fragrant steam and smoke circulate around the fish while its surface slowly caramelizes.
Green beans blister quickly over the hot side of the grill while the salmon rests. Charred lemon halves and fresh dill provide a bright finish, so the complete meal needs little more than crusty bread or boiled new potatoes alongside.
Nutrition (per serving)
Calories:430 kcal
Protein:39 g
Carbs:15 g
Fat:23 g
Directions
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1
Submerge the cedar plank in cold water and weigh it down with a heavy bowl. Soak for at least 1 hour, then drain and pat the cooking side dry.
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2
Prepare a grill for two-zone medium heat, about 400°F, with one side left free of coals or an outer burner turned off. Clean and lightly oil the grates.
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3
Whisk the maple syrup, Dijon mustard, cider vinegar, garlic, 1 tablespoon olive oil, and half of the dill in a small bowl until smooth.
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4
Pat the salmon dry, check for pin bones, and season all over with 1 teaspoon salt and 1/2 teaspoon black pepper. Place it skin-side down on the soaked plank and brush with half of the glaze.
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5
Set the plank over indirect heat and close the grill. Cook for 12 minutes, then brush the salmon with the remaining glaze and continue grilling for 6 to 10 minutes, until the center reaches 125 to 130°F and flakes with gentle pressure.
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6
Transfer the plank to a heatproof tray and rest the salmon for 5 minutes. Meanwhile, coat the green beans and lemon halves with the remaining 2 tablespoons olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
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7
Grill the green beans and lemons over direct heat for 4 to 6 minutes, turning often, until the beans are crisp-tender and blistered and the lemon cut sides are deeply marked. Scatter the remaining dill over the salmon and serve with the beans and charred lemons.
Ingredients
- Untreated Cedar Grilling Plank:1 piece
- Center-Cut Skin-On Salmon Fillet:2 1/4 pounds
- Fine Sea Salt:1 1/4 teaspoons
- Black Pepper:3/4 teaspoon
- Pure Maple Syrup:3 tablespoons
- Dijon Mustard:2 tablespoons
- Apple Cider Vinegar:1 tablespoon
- Garlic, Finely Grated:1 clove
- Extra-Virgin Olive Oil:3 tablespoons
- Fresh Dill, Coarsely Chopped:1/4 cup
- Lemons, Halved:2 pieces
- Green Beans, Trimmed:1 1/4 pounds
Tips & Notes
- Use only an untreated plank sold for cooking; construction cedar may contain resins or chemicals that are not food-safe.
- Keep a spray bottle of water near the grill and extinguish any plank edges that begin to flame.
- For the cleanest slices, lift portions away from the skin with a thin spatula after the salmon has rested.
