Cedar-Plank Maple-Glazed Salmon
Experience the rich, smoky flavor of Pacific salmon with this mouthwatering cedar-plank recipe, enhanced by the sweet notes of pure maple syrup. Perfectly cooked on a high-heat barbecue, the salmon remains juicy and flaky, while the cedar wood infuses a subtle earthiness that elevates this dish to new heights. This recipe is inspired by traditional cooking methods cherished by the Indigenous peoples of the Pacific Northwest, making it a delightful homage to the region's culinary heritage. Serve it up with fresh lemon wedges for a bright finish that complements the richness of the fish. Ideal for gatherings or special occasions, this recipe serves 6 to 8 people, ensuring plenty to go around.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
salmon fillets
4 (1 to 1.5 lb each, with skin on)
coarse salt
2 tablespoons (for sprinkling on cedar boards)
extra virgin olive oil
4 tablespoons (for rubbing on salmon)
coarse salt
1 tablespoon (for sprinkling on salmon)
granulated garlic powder
1 teaspoon
fresh dill weed
1/2 cup (chopped or 2 tablespoons of dry dill)
green onions or scallions
4 large (chopped into small pieces)
fresh lemon
1 large (juice for sprinkling on salmon filets)
freshly ground coarse black pepper
1 teaspoon
lemon
1 large (sliced very thin for layering on salmon)
pure maple syrup
1/4 cup (for drizzling over salmon)
lemons
2 large (cut into wedges for serving)
Instructions
1
Start by soaking two untreated cedar boards in water for at least 12 hours. This will prevent them from catching fire on the grill and help impart their flavor to the salmon.
2
Preheat your barbecue to HIGH heat so that it's ready for the cedar boards.
3
Once soaked, remove the cedar boards from the water and sprinkle the top side generously with coarse salt to season properly.
4
Place the cedar boards on the hot barbecue for about 3 minutes to begin flavoring, keeping an eye to ensure they don’t burn.
5
In the meantime, prepare the salmon filets. Rub them generously with extra virgin olive oil for moisture and flavor.
6
Season the salmon filets with coarse salt, granulated garlic powder, freshly chopped dill weed, and chopped green onions.
7
Drizzle lemon juice over the salmon filets, followed by a sprinkle of freshly ground black pepper for added seasoning.
8
Arrange the salmon filets, skin side down, on the salted cedar boards. Layer the top of each filet with thin lemon slices for a burst of citrus flavor.
9
Finish by drizzling pure maple syrup generously over the salmon to balance its flavor.
10
Reduce the barbecue heat to medium and place the cedar boards with the salmon on the grates. Close the lid and let them cook for 10 to 15 minutes or until the salmon begins to flake.
11
Carefully remove the boards from the grill. If you have a heavy-duty barbeque screen (with approximately 1/4 inch squares), lightly spray it with olive oil to prevent the salmon from sticking.
12
Slide the salmon filets, skin side down, from the cedar planks onto the oiled screen.
13
With the barbecue heat turned back up to HIGH, sprinkle additional maple syrup over the salmon filets and close the BBQ lid. Let cook for another 2 to 4 minutes until the salmon is flakily cooked through but not dried out.
14
Once finished, carefully remove the salmon from the barbecue and place it onto large serving plates.
15
Serve immediately with extra lemon wedges for squeezing over the top. Enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Cedar-Plank Maple-Glazed Salmon?
It is a Pacific Northwest-inspired dish featuring salmon cooked on cedar boards to infuse smoky, earthy flavors, complemented by a sweet maple syrup glaze and bright citrus notes.
How long should I soak the cedar boards before grilling?
The cedar boards should be soaked in water for at least 12 hours prior to use.
Why is it necessary to soak the cedar boards?
Soaking prevents the boards from catching fire on the grill and helps them release steam that imparts a cedar flavor into the salmon.
What type of cedar boards should be used?
You should use untreated cedar boards to ensure no chemicals are released into your food during the cooking process.
What initial barbecue temperature is required for the boards?
The barbecue should be preheated to HIGH heat before placing the soaked boards on the grill.
Why is salt sprinkled on the cedar boards?
Coarse salt is sprinkled on the boards to season the salmon from the bottom as it cooks.
How long should the cedar boards heat on the grill before adding fish?
Place the cedar boards on the hot barbecue for about 3 minutes to begin flavoring before adding the salmon.
Should the salmon fillets have the skin on or off?
The recipe calls for salmon fillets with the skin on, as they are placed skin-side down on the planks.
What oil is recommended for rubbing the salmon?
Extra virgin olive oil is used to rub the salmon fillets for moisture and flavor.
What seasonings are used for the salmon rub?
The fillets are seasoned with coarse salt, granulated garlic powder, freshly chopped dill weed, and chopped green onions.
Can I use dried dill instead of fresh dill?
Yes, you can substitute 1/2 cup of fresh dill with 2 tablespoons of dry dill weed.
How are the green onions prepared for this recipe?
Use 4 large green onions or scallions and chop them into small pieces before seasoning the fish.
Why are lemon slices placed on top of the salmon?
Thin lemon slices are layered on top of each fillet to provide a burst of citrus flavor and keep the fish moist.
What kind of syrup is best for the glaze?
Pure maple syrup is used to provide the best flavor and balance the savory seasonings.
What temperature is used while the salmon is on the cedar boards?
Once the salmon is placed on the boards, the barbecue heat should be reduced to medium.
How long does the salmon cook on the cedar boards?
The salmon cooks with the lid closed for 10 to 15 minutes, or until it begins to flake.
How do you know when the salmon is done cooking?
The salmon is ready when it is flakily cooked through but not dried out.
What is the purpose of the barbecue screen?
The heavy-duty screen is used for the final high-heat stage to prevent the salmon from sticking and to ensure it cooks through perfectly.
Should the barbecue screen be greased?
Yes, the screen should be lightly sprayed with olive oil to prevent the salmon skin from sticking.
When is the final drizzle of maple syrup applied?
Additional maple syrup is sprinkled over the salmon after it is moved to the oiled screen for the final 2 to 4 minutes of cooking.
What is the final cooking temperature on the screen?
The heat is turned back up to HIGH for the final few minutes of cooking on the screen.
What are the serving suggestions for this dish?
Serve the salmon immediately with extra lemon wedges for squeezing over the top.
How many people does this recipe serve?
This recipe is designed to serve 6 to 8 people.
What is the inspiration behind this recipe?
It is inspired by traditional cooking methods cherished by the Indigenous peoples of the Pacific Northwest.
How much salmon is needed for this recipe?
The recipe calls for 4 salmon fillets, each weighing between 1 to 1.5 pounds.
Can I use ground garlic instead of granulated powder?
The recipe specifically calls for 1 teaspoon of granulated garlic powder for the best distribution of flavor.
What type of pepper is recommended?
Freshly ground coarse black pepper is used to provide a bold seasoning profile.
Is the salmon cooked with the grill lid open or closed?
The lid should be closed during the cooking process to trap the heat and cedar smoke.
How many lemons are needed in total?
You will need approximately 4 large lemons: one for juice, one for thin slices, and two cut into wedges for serving.
What should I do if the cedar boards start to catch fire?
Keep an eye on the boards while charring; the 12-hour soaking process is designed to prevent this, but you should always monitor the grill.