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grilled cedar plank salmon

Grilled Cedar Plank Salmon

5 from 1 vote
Smoky, tender, and incredibly flaky salmon topped with a sticky brown sugar and mustard glaze. Cooking on soaked wood guarantees the fish never dries out or sticks to the grates.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: dinner, Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cedar grilling plank Untreated and culinary grade
  • 4 salmon fillets Center-cut, skin on
  • 3 tablespoons dark brown sugar Packed tightly
  • 2 tablespoons Dijon mustard Acts as the binder
  • 1 tablespoon soy sauce Adds salty umami flavor
  • 1 teaspoon garlic powder Distributes evenly without burning
  • 1 tablespoon fresh parsley Chopped for garnish
  • 1 lemon Cut into wedges for serving

Equipment

  • 1 grill Gas or charcoal
  • 1 Heavy Bowl To submerge wood
  • 1 Small bowl For the glaze
  • 1 Tongs For handling the hot board

Method
 

  1. Submerge the wood in cold water, weighing it down with a heavy bowl for at least two hours.
    soaking cedar grilling plank in water
  2. Combine the brown sugar, Dijon mustard, soy sauce, and garlic powder in a small bowl until smooth.
    whisking brown sugar and dijon mustard glaze
  3. Pat the fish completely dry with paper towels and spread the glaze evenly over the top.
    brushing brown sugar glaze on raw salmon fillets
  4. Preheat the grill to medium-high heat and place the soaked wood on the grates until it begins to smoke.
  5. Place the fillets on the smoking board, close the lid, and cook for twelve to fifteen minutes until flaky.
  6. Carefully remove the entire board from the heat and serve immediately with fresh lemon wedges.

Nutrition

Serving: 200gCalories: 320kcalCarbohydrates: 11gProtein: 34gFat: 15gSaturated Fat: 2.5gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 85mgSodium: 420mgPotassium: 650mgSugar: 10gVitamin A: 50IUVitamin C: 5mgCalcium: 25mgIron: 1.2mg

Notes

Always soak your wood for a minimum of two hours to prevent fires. Store any leftovers in an airtight container in the refrigerator for up to three days.

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