Cedar Plank Smoked Salmon
Tender, flaky salmon smoked gently on a cedar plank with a sweet and savory maple-Dijon glaze. The cedar plank imparts a mild, woodsy smoke flavor while keeping the fish incredibly moist and preventing it from sticking to the grill grates.
Equipment
- Cedar grilling plank
- Smoker or grill (gas or charcoal)
- Instant-read meat thermometer
- Basting brush
- Small mixing bowl
Ingredients
Main
- 1.5 lbs Salmon fillets — Cut into 4 equal portions, skin-on or skinless
- 1 tsp Kosher salt — For seasoning the fish
Maple-Dijon Glaze
- 3 tbsp Pure maple syrup — Use real maple syrup, not pancake syrup
- 2 tbsp Dijon mustard — Smooth or whole grain
- 1 tsp Freshly ground black pepper — Coarse grind is best
- 0.5 tsp Garlic powder (optional)
Main
| 1.5 lbs | Salmon fillets | Cut into 4 equal portions, skin-on or skinless |
| 1 tsp | Kosher salt | For seasoning the fish |
Maple-Dijon Glaze
| 3 tbsp | Pure maple syrup | Use real maple syrup, not pancake syrup |
| 2 tbsp | Dijon mustard | Smooth or whole grain |
| 1 tsp | Freshly ground black pepper | Coarse grind is best |
| 0.5 tsp | Garlic powder (opt.) |
Instructions
-
Submerge the cedar plank in water for at least 2 hours before cooking. Weigh it down with a heavy bowl or can to keep it fully submerged. This prevents the wood from catching fire during the smoke.
~2hFor extra flavor, you can add a splash of apple juice, white wine, or cider vinegar to the soaking water. -
Preheat your smoker or grill for indirect two-zone cooking, aiming for a temperature of 275°F to 300°F.
~15 minA slightly lower temperature allows the salmon to absorb more smoke flavor without drying out. -
In a small mixing bowl, whisk together the maple syrup, Dijon mustard, black pepper, and garlic powder (if using) to create the glaze.
~5 min -
Pat the salmon fillets completely dry with paper towels. Season the flesh side evenly with Kosher salt.
~2 min -
Remove the cedar plank from the water and pat it lightly dry. Place the seasoned salmon fillets on the plank, leaving a little space between each piece. Generously brush the top of the fillets with the maple-Dijon glaze.
~3 min -
Place the cedar plank with the salmon directly onto the smoker or grill grates over indirect heat. Close the lid and smoke for 15 to 20 minutes, or until the internal temperature reaches 135°F for a moist, tender finish.
~20 minCheck the salmon around the 12-minute mark. You can brush on a second layer of glaze halfway through cooking if desired. -
Carefully remove the plank from the smoker using heat-resistant gloves. Let the salmon rest on the plank for 5 minutes before serving.
~5 minCarryover cooking will bring the final temperature up to the USDA recommended 145°F while resting.
Tips & Storage
- Keep a spray bottle of water handy while cooking just in case the edges of the cedar plank start to flare up.
- If you notice white albumin seeping out of the salmon, your cooking temperature might be too high. Try lowering the heat slightly.
- Planks can often be reused once or twice if they are not completely charred. Just scrub them with water (no soap) and let them dry.
- Storage: Store leftover salmon in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 275°F to prevent drying out, or enjoy cold flaked over a salad.