Maple Glazed Cedar Plank Salmon

Why This Maple Glazed Cedar Plank Salmon Works

As the cedar plank heats up on the grill, it starts to smoke and dry out on the surface. That wood acts like a little shield between the salmon and the direct flames. Instead of the fish sitting right over the fire and drying out, the heat comes up more gently through the plank. The salmon has time to cook through while the inside stays moist and soft.

During grilling, the maple syrup and Dijon mustard glaze sticks to the top of the fish and thickens as it warms. The sugar in the maple syrup starts to brown a bit, so the outside of the salmon forms a slightly sticky, shiny layer instead of drying out. At the same time, the salt and lemon juice pull a bit of moisture toward the surface, then that moisture settles back in as the fish rests off the grill.

By the time the salmon flakes with a fork, the cedar has given a light smoky taste, the glaze has formed a thin coating, and the fish holds together but stays tender and juicy inside.

Mistakes To Avoid

Letting the salmon cook too long on the plank can make the fish dry and chalky instead of moist and flaky. The maple glaze starts to caramelize and then harden, so the top can turn tough while the inside loses its soft texture.

Putting the cedar plank on the grill without soaking it long enough often leads to the wood catching fire instead of just smoking. Once the plank burns, the bottom of the salmon can scorch and the fish cooks unevenly, with some parts still soft and others overdone.

Starting with the grill too hot means the glaze burns before the salmon cooks through. The sugars in the maple syrup darken fast, so the outside can look done and even black in spots while the center stays undercooked and slightly raw.

Skipping the step of preheating the plank on the grill keeps the wood from steaming properly. Without that early heat, the salmon sits on a cooler surface at first, so it can take longer to cook and may end up with a soggy texture instead of a gently smoked one.